Heat the oil in a large frying pan.

Chicken breast and crispy potatoes. Web this recipe is super easy, you use potato flakes as a breading for cut up chicken. Bring to the boil, cook for 5 mins, then drain. Nestle the potatoes in between the chicken on the prepared tray.

Drizzle the chicken and potatoes with the olive oil and bake for 35 minutes or until golden brown, the chicken is cooked through and the potatoes are tender. Pour over the cream, then finely grate over the parmesan and pop under the grill on the top shelf. Web ingredients metric imperial chicken 4 chicken breasts 10g of butter 1 sprig of fresh thyme 2 tbsp of pine nuts, toasted salt black pepper 1 tbsp of olive oil potato purée 500g of ratte potatoes, peeled and cut into approx 2cm dice 110g of unsalted butter, cubed 6g of salt

Put the oil in a pan over a high heat and fry the capers until crispy, about 2 mins. Tip the potatoes in and cook for 20 mins. Web place chicken, breast side up, on top of the potatoes.

Web put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through. Web add the diced potatoes to the remaining breadcrumb mixture and toss well to coat the potatoes in the remaining breadcrumbs. We’re cooking the chicken on top of the potatoes to stop the skin sticking to the pan and to flavour the potatoes with all that gorgeous roasting jus.

In a medium bowl, combine potatoes, carrots, onion, garlic, remaining olive oil, and salt & pepper to taste. Seasoning instant potato flakes with garlic powder, steak seasoning, onion powder, paprika and more is a delicious way to flavor chicken. Drain the potatoes well in a colander, then tip into the onion pan, stir together and arrange in a flat layer.

Step 2 mix the flour and oregano, then toss the chicken in it. This one pan chicken recipe is perfect for busy weeknights! Trust me, once you’ve had potatoes roasted like this, you’ll never want them any other way.