Chicken Breast With Orange, Olives And New Potatoes

169 faves | 5 recommends
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Tyler Florence
Nutrition per serving    (USDA % daily values)
CAL
425
FAT
20%
CHOL
24%
SOD
24%

Comments

Chicken has a light flavor and the potatoes cook nicely
Angela Fenus Tingblad   •  2 Jan   •  Report
Simple recipe for a quick din
Kimberly fox   •  20 Oct   •  Report
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Ingredients for 4 servings

2 large chicken breasts, split in half down the middle – skin on

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

1 cup medium black olives, pitted

1/2 orange, sliced into round circles

4 large new potatoes, skin-on, ¼-inch thick-sliced

1/4 bunch flat leaf parsley, for garnish

Preparation

1.

Preheat oven to 350 degrees F. Set a large oven-proof pan over medium heat and add a 3-tablespoons of extra virgin olive oil

2.

Season breasts all-over with plenty of salt and pepper then add to the pan skin-side down

3.

Cook for 7-8 minutes until the skin is nice and golden then turn breasts over and add potatoes, orange slices and olives evenly over and around the pan

4.

Drizzle with a little more olive oil and shake the pan around a little so everything get’s coated nicely with the oil and chicken juices – this also helps settle everything into place

5.

Cook for about 5 minutes on the stove-top until you get a little color on the potatoes

6.

Season once more with salt and pepper then pop the whole pan in the oven and bake for 15 minutes

7.

Garnish with fresh parsley stems.

View instructions at
Tyler Florence

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