Garlic Herb Chicken and Potato Traybake
Chicken breast and potato wedges roasted on one tray with garlic, dried oregano, rosemary and thyme until the edges caramelize and the chicken stays juicy.
- Total
- 55 min
- Prep 10 · Cook 40 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Resting meat
- Savory
Instructions
-
Heat the oven to 220°C and let it come to temperature, about 12 minutes.
~12 min
-
While step 1 cooks
While the oven heats, cut the potatoes into 2 cm wedges and the bell pepper into 2 cm pieces. Toss them on a parchment-lined sheet pan with 1 tbsp olive oil, 0.25 tsp salt and 0.25 tsp black pepper. Spread them in a single layer.
~5 min
Cutting potatoes and peppers to a uniform 2 cm size ensures even cooking and browning.
-
Roast the potatoes and bell pepper for 15 minutes, until they start to soften and color.
~15 min
Roasting the vegetables first gives them a head start so they finish at the same time as the chicken.
Roasting Roast at high heat (220°C) with space between pieces to encourage browning; overcrowding steams food and prevents crisp edges.
-
While step 3 cooks
While the vegetables roast, finely chop the garlic. In a small bowl, mix the chopped garlic, 0.5 tbsp olive oil, 0.5 tsp dried oregano, 0.25 tsp dried rosemary, 0.25 tsp dried thyme, 0.25 tsp garlic powder, 0.25 tsp onion powder, 0.5 tsp paprika, 0.5 tsp salt and the remaining 0.25 tsp black pepper.
~5 min
Mixing the herb oil allows the dried spices to rehydrate and bloom, distributing flavor evenly.
-
Pat the chicken breast dry with paper towels. Rub the garlic herb oil all over it so every side is coated.
~3 min
Drying the chicken removes surface moisture, allowing the oil and spices to adhere and the skin to brown.
Drying the chicken breast before rubbing on the oil is what lets the garlic and paprika cling and the surface brown instead of steam.
-
Pull the pan from the oven and push the potatoes and bell pepper to the edges. Place the chicken in the center. Roast until the chicken reaches 74°C in the thickest part and the potato edges are browned and crisp, about 20 minutes.
~20 min
Cooking to 74°C ensures the chicken is safe while keeping it juicy; high heat browns the potatoes.
If the potatoes are browning faster than the chicken cooks, slide them under the chicken so they keep crisping without burning.
Roasting Roast at high heat (220°C) with space between pieces to encourage browning; overcrowding steams food and prevents crisp edges.
-
Move the chicken to a board and let it rest for 5 minutes. Spoon the roasted potatoes and bell pepper onto a plate, slice the chicken against the grain and lay it on top.
~5 min
Resting the chicken for 5 minutes lets juices redistribute so they don't run out when sliced.
Resting meat Let the chicken rest for 5 minutes before slicing; this allows juices to redistribute, keeping the meat moist.