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
Dish Type one-pan
Cooking Style Easy
Ingredient Chicken Breast, chorizo
Prep Time 10 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr10 minutesmins
Servings 4servings
Author Amy Reiley
Ingredients
1lbnew potatoes
4ozSpanish chorizosliced in ¼ inch rounds
1/2lemoncut into 6 slices
1clovegarlicthinly sliced
2bone-in chicken breastsapproximately 1-1 ½ lb
1tbspfresh rosemaryroughly chopped
salt & pepper
Instructions
Preheat a convection oven to 425 degrees.
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..
Roast the potatoes for 15 minutes.
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.
Top the potatoes with the chicken, cover pan with foil and return to oven for an additional 15 minutes.
Turn temperature down to 350 degrees but do not open the oven. Cook for another 15 minutes.
Uncover and cook for an additional 15-20 minutes, until chicken skin is crispy and juices run clear.