Closeup of Roast Chicken Breast with Chorizo-Roasted New Potatoes on antique white plate

Roast Chicken Breast with Chorizo Roasted New Potatoes

A one-pan chicken dish with hints of smoky paprika

There are hundreds of recipes guiding home cooks to making great roast chicken. What sets this recipe apart is chorizo. This spicy, Spanish sausage is a little too fatty on its own for my taste. But use it as a seasoning to add flavor to a roast chicken breast and fingerling potatoes and it is magical. The layer of chorizo at the bottom of the pan infuses the potatoes with just the right amount of fat. And it also infuses the potatoes with the bite of the smoked paprika that gives the sausage its signature flavor and color. Although the chicken doesn’t touch the chorizo in the pan, the potent sausage’s aromas infuse the chicken with a hint of its Spanish flavor. I love how it mingles with the herbal note of the rosemary, this dish’s aphrodisiac ingredient. (Learn more about what makes rosemary an aphrodisiac.)

Chef’s tip

I designed this as a one-pan meal. But if you prefer your roast chicken breast with just a classic, rosemary flavor, you can roast the potatoes and chorizo on their own as a side dish for chicken, fish, pork tenderloin or even leg of lamb. I also like the potatoes and chorizo served on their own as a light supper, served with a green salad.

5 from 2 votes
Closeup of Roast Chicken Breast with Chorizo-Roasted New Potatoes on antique white plate
Roast Chicken Breast with Chorizo Roasted New Potatoes
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

This one-pan recipe produces succulent chicken atop potatoes infused with the spice of chorizo. The potatoes and chorizo also make a great light dinner on their own, served with a salad. 

Course: Main Course
Cuisine: American
Keyword: Chicken Breast
Dish Type: one-pan
Cooking Style: Easy
Ingredient: chicken
Created by: Amy Reiley
Ingredients
  • 1/4 lb new potatoes or small
  • 2 oz chorizo sliced in ¼ inch rounds
  • 1/2 lemon cut into 6 slices
  • 1 clove garlic thinly sliced
  • 2 bone-in chicken breasts approximately 1-1 ½ lb
  • 1 tbsp fresh rosemary roughly chopped
  • salt & pepper
Instructions
  1. Preheat a convection oven to 425 degrees.
  2. Slice potatoes in half. If the potatoes are small, cut the chorizo in half. Coat a square baking dish with cooking oil and layer 1 slice (or ½ slice) of chorizo under ½ potato (cut side down). Scatter lemon and garlic slices around the pan..
  3. Roast the potatoes for 15 minutes.
  4. While the potatoes are roasting, slide the rosemary under the chicken skin. Liberally salt and pepper both sides of the chicken and set aside (at room temperature) until the potatoes have cooked for 15 minutes.
  5. Top the potatoes with the chicken, cover pan with foil and return to oven for an additional 15 minutes.
  6. Turn temperature down to 350 degrees but do not open the oven. Cook for another 15 minutes.
  7. Uncover and cook for an additional 15-20 minutes, until chicken skin is crispy and juices run clear.

 

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