Saturday, August 2, 2008

Chicken with Potatoes and Arugula

Serves 1 | Prep Time: 5 minutes | Total Time: 35 minutes

Preheat oven to 450 degrees. In a small bowl, combine butter, oregano, and zest. On a small rimmed baking sheet, using your hands, toss potatoes and chicken with butter mixture, being sure to rub some under the chicken skin. Season with salt and pepper. Bake, 25 to 30 minutes, tossing potatoes once halfway through, until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees
Transfer chicken to a plate. On the baking sheet, using tongs, toss potatoes with arugula; season with lemon juice, salt, and pepper. Serve alongside chicken.

1 tablespoon butter, room temperature
¼ teaspoon dried oregano
¼ teaspoon grated lemon zest, plus 1 to 2 teaspoons fresh lemon juice
4 new potatoes, scrubbed, halved (quartered if large)
1 bone-in, skin-on chicken breast half (10 to 12 ounces)
coarse salt and ground pepper
½ bunch arugula (about 4 ounces), stemmed and coarsely torn

No comments: