Cooked Dishes Recipe

Pan-Fried Herb Chicken with Roasted Garlic Potatoes and Sautéed Greens

1. 1

   Prepare and roast the potatoes

   Preheat the oven to 425°F (220°C). Toss the baby potatoes in a bowl with 2 tbs olive oil, chopped rosemary, coarse salt, and whole unpeeled garlic cloves. Spread in a single layer on a rimmed baking sheet. Roast for 25–30 minutes, shaking the pan once halfway, until potatoes are golden and fork-tender. If garlic softens and browns, squeeze the roasted garlic out of skins later to mix with potatoes.

2. 2

   Flatten and season the chicken

   While the potatoes roast, place each chicken breast between two sheets of plastic wrap or in a zip bag and gently pound to an even thickness (about 1/2 inch) using a meat mallet or rolling pin. Pat dry with paper towels. In a small bowl combine kosher salt, 1/2 tsp black pepper, dried oregano, dried thyme, and garlic powder. Rub the seasoning evenly over both sides of the chicken breasts.

3. 3

   Dredge the chicken lightly

   Place the 3 tbs flour on a plate and lightly coat each seasoned chicken breast on both sides, shaking off excess. This creates a light golden crust when pan-frying.

4. 4

   Cook the chicken

   Heat a large skillet over medium-high heat and add 2 tbs olive oil. When oil shimmers, add chicken breasts (do not overcrowd; cook in batches if needed). Cook until golden brown and cooked through, about 4–5 minutes per side depending on thickness, until internal temperature reads 165°F (74°C). During the last minute of cooking add 1 tbs butter to the pan and spoon the melted butter over the chicken to baste. Transfer cooked chicken to a plate and tent loosely with foil to rest for 5 minutes.

5. 5

   Finish the potatoes

   When potatoes are tender, remove the roasting pan from the oven. If desired, squeeze the roasted garlic cloves out of their skins and toss the soft garlic with the potatoes. Adjust salt and pepper to taste and sprinkle with 1 tbs chopped fresh parsley and a squeeze of half a lemon.

6. 6

   Sauté the greens

   In a medium skillet over medium heat, add 1 tbs olive oil. Add the thinly sliced shallot and sauté 1–2 minutes until fragrant and softened. Add red pepper flakes and the baby spinach (or mixed greens) in batches, tossing until wilted, about 2–3 minutes total. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and squeeze a little lemon juice (about 1/2 lemon) over the greens. Toss to combine.

7. 7

   Plate and serve

   Slice the rested chicken against the grain. Plate with a portion of roasted garlic potatoes and a serving of sautéed greens. Spoon any pan juices from the chicken skillet over the sliced chicken. Garnish with remaining chopped parsley and lemon wedges on the side. Serve immediately.