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I love this meal. There’s not much to it. Itis very easy to prepare, however it does take about an hour for the potatoes to roast up properly. Give yourself ample time for that. Don’t expect a quick meal. The end result is worth the wait.
I’ve tried this with a few different varieties, and I find that red potatoes are best.
- 1 large boneless, skinless chicken breast
- 2 medium red potatoes
- 1 large carrot
- 1 small yellow onion
- 2 teaspoons kosher salt
- 1 teaspoon fresh cracked pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Extra virgin olive oil
- 1/4 cup sour cream
1. Make the rub. Preheat the oven to 400. Combine the salt and pepper. Divide the mixture between two small bowls. Add the thyme to one, and the sage to an other. The thyme rub is for the chicken, while the sage rub is for the potatoes.
2. Roast the potatoes. Wash the carrot and potatoes. Peel the carrot. Chop the potatoes, carrot, and onion into bite sized hunks. In a roasting pan, combine the roots with the sage rub and 2 tablespoons of extra virgin oil. Roast them in the oven for 50 minutes, stirring half way through the cooking time.
3. Prepare the chicken. While the taters are roasting, butterfly the chicken breast and cut into 2 equal peices. Place each peice between 2 sheets of plastic wrap or wax paper, and pound them thin with a mallet. Season each fillet on each side with the thyme rub. Cover and set aside. When the potatoes are about 10 minutes away from completion, preheat a large frying pan to medium high. Add some cooking oil to the pan, and fry the chicken for about 3 minutes per side until cooked through. Remove from heat.
4. Plate. Divide the roasted roots between 2 plates. Top each mound with a chicken breast and a big scoop of sour cream. Serve and enjoy.