Simple but hearty, this easy supper makes the perfect weeknight meal—and clean-up is a cinch!
As seen on our YouTube series "So Basic" (watch the full episode above).
"So Basic" puts a trendy twist on your favorite dishes with our culinary producer and resident cookie man Grant Melton. Learn how to make everything from fried chicken to chocolate cake—but better—with Grant’s pro tips and tricks, by subscribing here.
- 4 boneless chicken breasts, or 8 boneless, skin-on chicken thighs
- Salt and pepper
- Olive oil
- 3 pounds Russet potatoes, peeled
- 4 cloves garlic , crushed
- 1 1/2 cups chicken broth
- A few sprigs thyme
- 1 bay leaf
- 1/4 cup butter
- 1/3 cup half & half
- Chimichurri., for serving
Preheat oven to 400˚F.
Season each chicken breast or thigh evenly on both sides with salt and pepper. Heat your largest cast-iron pan over high heat. Once the pan is hot, add some oil and sear the chicken for a few minutes or until it starts to brown. Flip the chicken and cook for a few minutes more on the other side. Remove to a plate.
While the chicken is cooking, cut the potatoes. Quarter each potato lengthwise, then cut each quarter into 1-inch pieces.
While the pan is still hot, add the garlic and potatoes to the empty pan. Immediately add the chicken broth. Add the thyme, bay leaf and 2 teaspoons salt. Bring the mixture to a boil and simmer on high for 5 minutes. Return the chicken to the pan on top of the potatoes and stock and place the whole pan in the oven and roast for 25 minutes.
Once roasted, remove the chicken to a cutting board and rest for 10 minutes before slicing. Discard the thyme sprigs and bay leaf. Using a potato masher, mash the potatoes in the pan with the stock. Once the potatoes are mashed, add the butter and half & half and mix.
To serve, place a dollop of potatoes onto 4 dinner plates. Arrange the sliced chicken on top, followed with a spoonful of chimichurri.