Pan Roasted Chicken Breast with Fingerling Potatoes

Serves 6

• 4 Lbs. Fingerling Potatoes, scrubbed
• 1 cup Olive Oil, plus some for searing
• 1 Cup Italian Flat Leaf Parsley, minced
• 6 sprigs Fresh Rosemary, minced
• 6 Chicken Breasts (bone-in, skin on)
• 1 Large Onion, diced,
• 3 cloves Garlic, sliced
• Salt & Pepper, to taste

Preheat the oven to 350F

Heat a Large Skillet Over medium high heat.

1. In a mixing bowl, combine the potatoes with half of the oil, half of the parsley, half of the rosemary and a generous sprinkle of salt & pepper.  Toss well to coat, and reserve.
2. In another mixing bowl, combine the remaining oil, parsley, rosemary, and additional salt & pepper.
3. Place a couple of tablespoons of oil in the hot skillet and swirl to coat.  Season the chicken with salt & pepper, and sear, skin side first, 3 minutes per side (skin should be brown and lift easily from the pan).
4. Remove chicken from the skillet (keep skillet on medium heat) and place in the oil and herb mixture, tossing well (with tongs) to combine.
5. In the skillet, saute the onions and garlic, scraping up any browned bits stuck to the pan.  Then add in the potato mixture and stir well to combine.  Finally, return chicken to the pan, placing skin side DOWN on top of the potatoes.
6. Roast 30 minutes, then remove from oven.  Remove chicken, stir potatoes, replace chicken skin side UP, and roast another 30 minutes.  Chicken should be at 165F, and potatoes should be browned.