Pan-Roasted Chicken and Vegetables

Source: Cooking for Two

I recently received an AMAZING cookbook for my birthday. Like most other bloggers, about 90% of the recipes I try are from other blogs, which may also end up being from cookbooks. There's just so much out there it's hard for me to justify a new cookbook purchase. However, this was sent to me by my wonderful cousin Christine, and I couldn't be more thrilled. If you are cooking for 2 people, you have to get this book! Not only is it filled with delicious recipes, but all the little tips really make it great, too. For instance, there's an ingredient index which will list ingredients, like asparagus, and then all the recipes that use asparagus, so you don't have to throw away food. There are also small boxes called "Use it Up" throughout the book that feature quick little recipes to use up key ingredients, and lots of great tips throughout the book. For instance, I learned I can keep iceberg lettuce good for up to 2 weeks by wrapping in moist paper towels and then storing in a plastic shopping bag. If you're cooking for 2, you need this book!

Anyway, this is the very first recipe I've made and it's OUT OF THIS WORLD delicious and simple. I've always been a fan of pan-frying chicken and then placing in the oven to finish up. This was amazingly flavorful. The olive oil/lemon sauce added at the very end gave it an extra little kick, too.

Pan-Roasted Chicken and Vegetables

8 ounces small red potatoes (about 3), cut into wedges

4 ounces baby carrots (about 14)

3 1/2 tablespoons olive oil

Salt and pepper

2 (12-ounce) bone-in, skin-on split chicken breasts, trimmed and brined if desired (to brine, dissolve 1/4 cup salt in 1 quart cold water and brine for 30 minutes)

2 shallots, peeled and quartered

4 1/2 teaspoons fresh lemon juice

1 garlic clove, minced

1 teaspoon minced fresh thyme

Pinch red pepper flakes

1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Toss the potatoes and carrots with 1 1/2 teaspoons of the oil, 1/8 teaspoon of salt, and a pinch of pepper in a microwave-safe bowl. Microwave on high, uncovered, until the vegetables soften but still hold their shape, about 5 minutes, gently stirring once during cooking.

2. Meanwhile, pat the chicken dry with paper towels and season with salt and pepper (pepper only if you've brined the chicken). Heat 1 tablespoon oil in a 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. Carefully lay the chicken breasts, skin-side down, in the skillet and cook until well browned, 6 to 8 minutes. Flip the chicken and continue to brown light on the second side, about 3 minutes.

3. Remove the chicken from the pan, add the shallots and microwaved vegetables, then place the chicken, skin-side up, on top of the vegetables. Transfer the skillet to the oven and bake until the thickest part of the breast registers 160 to 165 degrees on an instant-read thermometer, 15 to 20 minutes.

4. Using potholders, remove the skillet from the oven. Transfer the chicken and vegetables to a serving platter, tent loosely with foil, and let rest for 10 minutes. Meanwhile, whisk the remaining 2 tablespoons of oil, lemon juice, garlic, thyme, and pepper flakes together in a small bowl, and season with salt and pepper to taste. Drizzle the oil-lemon mixture over the chicken and vegetables before serving.