Chicken breasts can’t be beat. They save the day. I always have a few vacuum sealed breasts in the freezer, ready to be quickly defrosted in a bowl of cold water and cooked.
And if you want a complete meal, just throw in some veggies before putting the chicken in the oven. This time of the year I love using new potatoes. They are so buttery tender and delicious that I just can’t pass on them.
Pan searing chicken breasts is a must. That’s where most of the flavor comes from. That’s where crispness comes from too. The good news, it only takes 5 minutes to do that. To get the best sear you need to use skin-on chicken breasts. Skinless breasts don’t sear as well and tend to dry out during the process.
Potatoes, unfortunately, won’t be in the oven long enough to get fully cooked, so you need to pre-cook them in advance. Or you can use leftover cooked potatoes from the fridge.
As the roasting time in this recipe is fairly short due to high temperature, consider using a BBQ thermometer such as ThermoPro TP07 or ThermoPro TP08. This will ensure that you don’t overcook your chicken. You can read more about how I use my BBQ thermometer to cook chicken breasts at the end of the 12 Best Bone-In Chicken Breast Recipes post.
