CHICKEN BREAST WITH ORANGE, OLIVES AND NEW POTATOES
Recipe courtesy Tyler Florence
Yield: serves 4
Time: 45 minutes
2 large chicken breasts, split in half down the middle – skin on
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 cup medium black olives, pitted
1/2 orange, sliced into round circles
4 large new potatoes, skin-on, Â¼-inch thick-sliced
1/4 bunch flat leaf parsley, for garnish
Preheat oven to 350 degrees F.
Set a large oven-proof pan over medium heat and add a 3-tablespoons of extra virgin olive oil.Â Season breasts all-over with plenty of salt and pepper then add to the pan skin-side down.Â Cook for 7-8 minutes until the skin is nice and golden then turn breasts over and add potatoes, orange slices and olives evenly over and around the pan.Â Drizzle with a little more olive oil and shake the pan around a little so everything getâ€™s coated nicely with the oil and chicken juices â€“ this also helps settle everything into place.Â Cook for about 5 minutes on the stove-top until you get a little color on the potatoes.Â Â Season once more with salt and pepper then pop the whole pan in the oven and bake for 15 minutes.Â Â Garnish with fresh parsley stems.