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Roast Split Chicken Breasts with Herb Butter, Potatoes, and Shallots Recipe

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4.2 from 45 reviews

This Roast Split Chicken Breasts with Potatoes and Shallots recipe features bone-in, skin-on chicken breasts infused with a flavorful herb butter made from parsley, rosemary, thyme, garlic, and lemon. Served alongside roasted fingerling potatoes and sweet shallots, this one-pan dinner is perfectly seasoned, tender, and juicy, ideal for an elegant yet straightforward meal.

  • Total Time: 1 hour 20 minutes
  • Yield: 2 servings

Ingredients

Herb Butter

  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 4 cloves garlic, minced
  • 1 tablespoon fresh lemon juice (approximately 1/2 small lemon), divided
  • 1/2 stick unsalted butter, softened (4 tablespoons)
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste

Chicken and Vegetables

  • 2 split chicken breasts (bone-in, skin-on)
  • 3/4 pound fingerling potatoes, halved
  • 5 large shallots, peeled and halved
  • 3 tablespoons olive oil, preferably extra virgin, divided
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and prepare a roasting pan or another deep baking dish for cooking.
  2. Make Herb Butter: In a bowl, combine chopped parsley, rosemary, thyme, minced garlic, half the lemon juice, salt, and black pepper. Incorporate this mixture into the softened butter, reserving any lemon juice not fully mixed.
  3. Prepare Chicken: Gently separate the skin from each chicken breast without removing it completely to create a pocket. Evenly distribute the herb butter underneath the chicken skin, then smooth the skin back over to cover the butter.
  4. Toss Vegetables: In a separate bowl, toss the halved fingerling potatoes and shallots with 2 tablespoons of olive oil, salt, and black pepper to evenly coat.
  5. Arrange in Pan: Spread the potatoes and shallots out around the edges of the roasting pan, pushing them toward the outside, then place the prepared chicken breasts in the center of the pan.
  6. Season Chicken: Drizzle the remaining reserved lemon juice and 1 tablespoon olive oil over the chicken breasts. Season with additional salt and freshly ground black pepper.
  7. Roast: Bake in the preheated oven for approximately 1 hour, or until an instant-read thermometer inserted into the center of each chicken breast reads 165 degrees Fahrenheit (74 degrees Celsius).
  8. Rest and Serve: Let the chicken rest for about 5 minutes to allow juices to redistribute. Transfer the chicken to a platter, pour the buttery pan drippings into a gravy boat, and serve alongside the roasted potatoes and shallots.

Notes

  • Using bone-in, skin-on chicken breasts ensures juicier meat and crispy skin.
  • Do not remove the skin when creating the pocket for the herb butter to keep it intact during roasting.
  • Fingerling potatoes and shallots roast evenly when halved, creating a tender side dish.
  • Checking the internal temperature with a thermometer ensures perfect doneness without overcooking.
  • Resting the chicken after roasting helps retain moisture.
  • You can substitute the fresh herbs with dried if necessary, but reduce quantities by about one-third.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American

Find it online: https://allyumcooks.com/roast-split-chicken-breasts-with-herb-butter-potatoes-and-shallots-recipe/