Whitney Brick Chicken Recipe
Pan Roasted 1/2 Boneless Chicken, Garlic Parmesan Potatoes, Baby Carrots, Asparagus, Garlic & Herbs
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Ingredients
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Main Protein
Garlic Parmesan Potatoes
Vegetables
Method
Preparing the Chicken
- 1
Season the Chicken
In a large bowl, combine the boneless chicken thighs with olive oil, minced garlic, fresh herbs, salt, and black pepper. Mix well to ensure the chicken is evenly coated. Let marinate for at least 30 minutes.
- 2
Pan Roasting the Chicken
Heat a large skillet over medium-high heat. Once hot, add the marinated chicken thighs, skin-side down. Cook for about 6-7 minutes until the skin is crispy and golden brown. Flip and cook for an additional 5-7 minutes until the chicken is cooked through. Remove from the skillet and let rest.
Making Garlic Parmesan Potatoes
- 3
Prepare the Potatoes
While the chicken is cooking, wash and cut the baby potatoes in half. Boil them in salted water for about 10 minutes until tender. Drain and set aside.
- 4
- 5
Garnish
Transfer the garlic Parmesan potatoes to a serving dish and sprinkle with fresh parsley for garnish.
Cooking the Vegetables
- 6
- 7
Sauté the Vegetables
Cook the vegetables for about 5-7 minutes until they are tender but still crisp. Stir occasionally to ensure even cooking.