crispy potato and chicken bowl - the palatable life (2024)

roasted chicken

• 1 lb chicken breasts
• 1/4 cup chicken broth
• 1/4 cup olive oil
• juice of one lemon
• 4 cloves of garlic
• 1 tbsp brown sugar
• 2 tsp paprika
• 1 tsp onion powder
• 1 tsp herbs de province or italian seasoning
• 1/2 tsp salt

parmesan potatoes

• 1/2 lb baby gold potatoes
• 1 tbsp olive oil
• 1/2 tsp of the following: garlic powder onion powder, salt, herbs de province
• 1/4 cup parmesan cheese

tomato salad

• 1 cup cherry tomatoes
• 1 small shallot
• 1 tbsp capers
• 1 tbsp fresh dill
• 2 tbsp olive oil
• 1 tbsp white balsamic vinegar
• 1 tsp honey
• pinch of salt

basil lemon dressing

• 1/4 cup parmesan cheese
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 clove of garlic
• 1/2 tsp salt
• 1 cup fresh basil
• 1/2 cup olive oil

other

• 2 cups arugula

• Preheat the oven to 400F. Set a large pot of water on the stove over high heat to warm up. Then begin by marinating the chicken: add the chicken broth, olive oil, lemon juice, garlic, brown sugar, paprika, onion powder, herbs de province, and salt to a bowl. Whisk until combined. Add the chicken breasts and stir to coat. Set aside.

• Wash and slice the potatoes into slices 1/4" thick. Add them to the large pot of water, that should now be boiling. Let them boil for 10 minutes, until fork tender. Drain and transfer to a baking sheet. Add the olive oil, garlic powder, onion powder, salt, and herbs de province. Toss until evenly coated.

• Transfer the potatoes to the oven and cook for 10 minutes. After the 10 minutes, remove from the oven, flip the potatoes, and add the parmesan cheese. Add back to the oven for 5-10 minutes until the potatoes are brown and crispy.

• While the potatoes cook, make the tomato salad. Slice the cherry tomatoes in half and transfer to a bowl. Thinly slice the shallot and add them to a bowl of ice water for a couple minutes (this takes the edge off the strong onion taste). Add the capers and fresh dill to the bowl of tomatoes. Add the olive oil, white balsamic vinegar, honey, and salt. Stir to combine. Remove the shallots from the ice water and into the bowl of tomatoes. Stir to combine and set aside.

• Now back to the chicken. Heat up a cast iron pan (or any large oven safe pan) over high heat with 1 tbsp of olive oil. Remove the chicken breast from the marinade (leaving the marinade in the bowl) and transfer the chicken to the hot pan. Let the chicken cook for 1-2 minutes on each side. Once the chicken is browned on both sides, pour the remaining marinade over the chicken and transfer to the oven. Let the chicken cook for 5-10 minutes, depending on the thickness of your chicken, until the internal temp hits 165 F. Let the chicken rest for 5 minutes then slice.

• While the chicken is in the oven, make the dressing. Add all the ingredients for the basil lemon dressing to a food processor or blender: parmesan cheese, lemon juice, honey, garlic, salt, fresh basil, and olive oil. Blend until smooth and combined.

• To assemble, divide the arugula, crispy potatoes, chicken, and tomato salad between the bowls. Top with plenty of basil lemon dressing and enjoy!!