Poulet à l’italienne et pommes de terre au four

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1/2 cup (120ml) chicken broth
• 1/2 cup (120ml) dry white wine (optional, can be substituted with more chicken broth)
• 1 can (14.5 oz or 400g) diced tomatoes
• 1/4 cup (60ml) tomato paste
• 1/4 cup (15g) fresh basil, chopped
• 1/4 cup (15g) fresh parsley, chopped

For the Roasted Potatoes:

• 1 1/2 pounds (700g) baby potatoes, halved
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven:

• Preheat your oven to 400°F (200°C).

1. Prepare the roasted potatoes:

• In a large bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, minced garlic, dried rosemary, dried thyme, salt, and pepper.
• Spread the potatoes in a single layer on a baking sheet lined with parchment paper or lightly greased.
• Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, flipping them halfway through the cooking time.

1. Prepare the chicken:

• While the potatoes are roasting, heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat.
• Season the chicken breasts with salt, pepper, dried oregano, dried basil, dried thyme, and paprika.
• Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.

1. Make the sauce:

• In the same skillet, add the minced garlic and cook for 1-2 minutes until fragrant.
• Add the chicken broth, white wine (if using), diced tomatoes, and tomato paste. Stir well to combine.
• Bring the mixture to a simmer and let it cook for 5 minutes to reduce slightly.

1. Combine and bake:

• Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken.
• Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

1. Serve:

• Remove the skillet from the oven and sprinkle the chicken with fresh basil and parsley.
• Serve the Italian-style chicken with the roasted potatoes on the side, garnished with additional fresh parsley if desired.

Enjoy your delicious Poulet à l’Italienne et Pommes de Terre au Four, a perfect combination of flavorful chicken and crispy roasted potatoes!