Chicken Breast with Orange, Olives, and New Potatoes

This recipe starts on the stove and finishes in the oven, giving you the control of the high heat of a burner to do the browning of the potatoes and chicken and then you get the soft heat of an oven to finish off the cooking. The chicken is cooked perfectly moist, with a hint of orange from the slices.

Yield:

Serves 2 to 4

Ingredients

1. extra virgin olive oil
2. 2 large chicken breast halves, skin on
3. kosher salt and freshly ground black pepper
4. 4 new potatoes, sliced 1/4 inch thick
5. 1 cup black olives, pitted
6. 1/2 orange, sliced
7. fresh Italian flat-leaf parsley leaves, for garnish

Directions

1. Preheat oven to 350F.
2. In a large ovenproof saute pan heat a 3-count of olive oil (3tbsps.) over medium heat. Season chicken breasts with salt and pepper; add them to the pan; skin sides down.
3. Cook for 10 minutes until the skin is golden brown, then turn breasts over and add potatoes, olives, and orange slices.
4. Cook for 5 minutes more, until the potatoes begin to brown. Season with salt and pepper.
5. Transfer pan to oven and bake for 12 -15 minutes, until chicken is golden brown and juices run clear (180F). Garnish with fresh parsley leaves.

Notes