Roasted Split Chicken Breasts
Juicy and Tender Split Chicken Breasts Oven Roasted in Cast Iron, with a side of tender red potatoes.
Prep Time: 15 Minutes | Cook Time: 1 Hour | Total Time: 1 Hour 15 Minutes | Makes 2 Servings
Chicken Ingredients
- 2 Split Chicken Breasts, Bone-in with Ribs
- 1 Tablespoon Fresh Rosemary, Chopped (or 1 teaspoon dried)
- Additional Rosemary Sprigs
- 2 Teaspoons Olive Oil
- 1/2 Teaspoon Smoked Paprika
- Salt to Taste
- Black Pepper to Taste
- 2 Garlic Gloves, Grated or Finely Chopped
- 1/4 Teaspoon Crushed Red Pepper
- 3-6 Red Potatoes
- 1 Teaspoon Olive Oil
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Dry Thyme (or 1 and 1/2 teaspoon fresh Thyme)
- A #10 or Larger Cast Iron Skillet (#12 is ideal, two #8's will also work)
- Meat thermometer (recommended, not required)
- Medium Bowl
- Aluminum Foil
Instructions
Preparing the Chicken- Remove chicken breasts from the fridge 30 minutes prior to cooking, Season with salt and pepper, inside and outside of the skin
- Pre-heat your oven to 400 degrees
- Mix the oil and other seasoning ingredients together other ingredients in a small bowl
- Using your fingers, rub the mixture all over the chicken, including under the skin
- Cut the potatoes into chunks. For smaller potatoes they can be quartered but larger potatoes should be cut into eighths
- Transfer the potatoes to a bowl, drizzle with olive oil, and toss to coat
- Coat the pan with oil or cooking spray
- Place the chicken breasts rib side down into the pan
- Arrange potatoes around the chicken
- Place a few rosemary sprigs on top
- Roast at 400 degrees for one hour, or until the internal temperature of the breasts reach 155 degrees (the temperature will continue to rise after removing from the oven)
- Remove from oven and tent the pan with aluminum foil, allow to rest for 10 minutes
- Enjoy!
