Difficulty: Easy
This weekend I made Tyler Florence’s Chicken breasts with orange, olives and potatoes for the MePlusFood team at our visit here in Washington. I decided to make this dish because I love Tyler and the picture of the recipe looked good on Tyler Florence’s website and in his book Stirring the Pot.
Since I decided on the recipe based on the picture, I didn’t really read the cooking instructions of this recipe. But, lucky me, it turned out this recipe is super easy. Awesome!
The only preparation was slicing the potatoes, and oranges. I coated the chicken breasts with a fair amount of kosher salt and freshly ground pepper, which I think helped sear up the chicken nicely. As I started putting the potatoes in the pan, I realized I got too much sliced potatoes to fit the pan. I should have sliced 3 potatoes instead of 4, but if you have a bigger pan, or like potatoes, you can use 4 or more. If you have made it to this point, your work is almost done, because you basically just throw the rest of the ingredients in, cook for few more minutes with more olive oil, salt and pepper, and send it to the oven for 15 more minutes. This step took me a while to do because I got too many potatoes in the small pan to brown all my potatoes.
When we’re finally about to eat it, I was praying that the chicken would be fully cooked, because they were quite thick. A few pokes at it with the cooking thermometer didn’t really help, so my fingers were crossed. It turned out they are still slightly under cooked, but 2 minutes of magic cooking in the microwave saved everything.
Honestly, I didn’t really expect what this would taste like, but OMG this was sooo tasty. The chicken breasts were so juicy(fantastic) even after 2 minutes in the microwave. The potatoes soaked up all the chicken juice and olive oil really nicely. So, good.
I highly recommend this recipe.
Note: For the quantity of parsley, I wasn’t quite too sure what 1/4 bunch meant. But since it was only for garnish, I end up only using a couple sprigs of it.
Video Note: The cooking video also includes the cooking of Minestrone soup (recipe coming soon).
Chicken with Orange and Soup! from meplusfood on Vimeo.
Tyler Florence
Chicken breasts with orange, olives and new potatoes
Recipe as written by Tyler Florence on his website:
Cooking time: 45 minutes
2 large chicken breasts, split in half down the middle – skin on
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 cup medium black olives, pitted
1/2 orange, sliced into round circles
4 large new potatoes, skin-on, ¼-inch thick-sliced
1/4 bunch flat leaf parsley, for garnish
Preheat oven to 350 degrees F.
Heat pan over medium heat, add olive oil and cook the chicken breast skin side down for 7 minutes. When the skin is golden, turn the breasts over, and add potatoes, olives and oranges over and around the pan. Add more olive oil if need to. Make sure all potatoes are coated with the chicken juice inside the pan. Cook for about 5-7 minutes more until the potatoes have colors on them. Add salt and fresh ground pepper. Bake in the oven for 15 minutes.
Garnish with parsley, and voilà! Juicy fantastic.
5 Comments on "Chicken breasts with Orange, Olives and New Potatoes"
you wierdos hahahhhaha
haha they are weirdos! but it did look fun!
hahaha… love the random dancing!
thanks for that
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