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Tag: yukon gold potatoes

Roasted Chicken Breast with Green Beans

This is an easy weekday meal… yummy with the delicious green beans that are everywhere right now!

  • 2 bone-in chicken breasts
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, grated
  • ½ cup cilantro, chopped
  • 2 teaspoons salt
  • 6 to 7 Yukon gold potatoes, peeled and cut in half
  • 2 tablespoons all purpose flour
  • 1 cup chicken broth
  • Salt
  • Pepper

Preheat oven to 350 degrees F.

Mix the butter, oil, garlic, cilantro and salt in a small bowl. Mix well and place some of the butter mixture under the skin and the rest on top. Marinate for 2 to 3 hours.

Transfer the potatoes into a saucepan filled with water. Bring to a boil and simmer for 5 minutes. Drain the potatoes and pat dry. Transfer the potatoes to a lined baking pan. Add the chicken pieces on top and bake for 30 to 35 minutes. Take the chicken pieces out and place them on a piece of foil and place under the broiler to brown the skin (briefly- make sure not to over do it). Transfer the potatoes to another pan and place under the broiler to brown on all sides (drizzle some olive oil if needed). Place the roasting pan with chicken and potato bits on the stove. Add the flour and cook on medium heat stirring with a whisk for 1 minute. Add the broth gradually whisking slowly making sure no lumps form. Add salt and pepper. Slice the chicken breast and serve with roast potatoes and green beans.

 

Layered Roast Potatoes with Onions

I served this side dish with the chicken quarters. It is a bit different than your typical roast potatoes- I love pairing them with onions and thyme..

  • 2 tablespoons butter, divided
  • 1 tablespoon extra virgin olive
  • 2 yellow onions, sliced
  • 3 garlic cloves, grated
  • 1 tablespoon fresh thyme, chopped

Heat a non stick pan with one tablespoon butter and olive oil. Add the onions, garlic and thyme. Saute on medium heat for about 5 minutes till the onions are soft. Turn heat off and set aside.

  • 4 Yukon gold potatoes, peeled and sliced thin
  • 1 oven proof pan (I used a 8X8 roasting pan)
  • Salt
  • 1 cup chicken broth or vegetable broth

Preheat oven to 325 degrees

Line the pan with half of the onions, spreading them well. Add half of the potatoes, sprinkle with some salt. Add the rest of the onions on top and finish off with the remaining potatoes. Pour the chicken broth over the potatoes. Sprinkle with salt and dot with the remaining butter on top. Cover with foil and roast for an hour. Take the cover off and bake for another 30 to 45 minutes till the potatoes are golden brown and crispy on top.

Roasted Chicken Breast with Potatoes

I am always looking for easy chicken recipes and this is definitely one of them.. yummy, easy and quick!

  • 2 bone-in chicken breasts
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, grated
  • ½ cup cilantro, chopped
  • 2 teaspoons salt
  • 6 to 7 Yukon gold potatoes, peeled and cut in half
  • 2 tablespoons all purpose flour
  • 1 cup chicken stock
  • Salt
  • Pepper

Preheat oven to 350 degrees F.

Mix the butter, oil, garlic, cilantro and salt in a small bowl. Mix well and place some of the butter mixture under the skin and the rest on top. Marinate for 2 to 3 hours.

Transfer the potatoes into a saucepan filled with water. Bring to a boil and simmer for 5 minutes. Drain the potatoes and pat dry. Transfer the potatoes to a lined baking pan. Add the chicken pieces on top and bake for 30 to 35 minutes. Take the chicken pieces out and place them on a piece of foil and place under the broiler to brown the skin (briefly- make sure not to over do it). Transfer the potatoes to another pan and place under the broiler to brown on all sides (drizzle some olive oil if needed). Place the roasting pan with chicken and potato bits on the stove. Add the flour and cook on medium heat stirring with a whisk for 1 minute. Add the broth gradually whisking slowly making sure no lumps form. Add salt and pepper. Slice the chicken breast and serve with roast potatoes and green beans.