Ingredients
- 1 pound small red new potatoes
- Extra-virgin olive oil
- 3 sprigs fresh thyme, leaves stripped
- Kosher salt and freshly ground black pepper
- 1/4 cup butter, softened but not melted
- 1/2 teaspoon ground cardamom
- 1 large orange, zested
- 2 teaspoons grated ginger
- 4 airline chicken breasts, on the bone, skin intact
Directions
Preheat the oven to 500 degrees F. Using 2 sheet trays, line 1 with a cooling rack and the other lined with parchment. In a large bowl, toss the potatoes with a little olive oil, thyme leaves and salt and pepper, to taste. Put the potatoes on the sheet tray lined with the parchment.
In a small bowl, combine the butter, ground cardamom, orange zest, ginger, salt and pepper, to taste. Stir together with a spoon until well mixed.
Pat the chicken dry with paper towels. Poke a small opening in the clear membrane between the skin and the flesh of the chicken breast. Glide your index finger through the opening, loosening the skin from the flesh, without removing it completely. You're creating a big pocket in which the butter will sit! Repeat with the other chicken breasts.
Put a spoonful of the butter mixture through the opening you made in the skin of the chicken breast. Once it's in there, smooth out the butter by gliding your finger over the skin, until it's evenly distributed. Repeat with the other breasts. Arrange the chicken breasts on the sheet tray lined with the cooling rack. Wash your hands thoroughly.
If you wish, drizzle the skin with a little oil, for extra crispy skin. Season with salt, to taste. Put the potatoes and the chicken into the oven, and roast, turning the pans once halfway through the cooking time and stirring the potatoes, about 30 minutes. Relax, sip a glass of wine, and bask in the crackling sounds of butter and comforting smell of the roasted chicken!
Chicken is ready when an instant-read thermometer inserted into the thickest part of the breast, but not touching the bone, registers about 160 degrees F. Remove the pans from the oven and tent with foil. Allow them to rest about 5 minutes. Transfer the chicken and potatoes to a serving platter and serve.
1 Video | Photo: I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom Recipe















Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 241 reviews
By lauralgb_9162921
Holland, PA
on December 21, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Prepared and baked just as the recipe said. I turned on my stove fan during the preheat. Cardamom really added great flavor. Chicken was succulent.
By cjucoder
on November 25, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
De-fricken-licious. The combo of cardamom, ginger, orange and chicken rocks. Never cooked anything at this high temp before and, yeah, smoked the house out. From what I've been reading I think the range/oven that you happen to have makes a difference. It seems like lots of home ovens don't like 500F. In my cheap apartment range the back burners got so hot they smoked even though they were off! Inside the oven, it looked like the chicken fat drippings is what smoked. I had just cleaned my oven so that wasn't it. Next time I'll try adding high smoke point oil under the chicken so the fat will be diluted and hopefully not smoke. I didn't use them, but maybe that is what the potatoes can help with, absorbing the drippings. Use fresh cardamon pods. It's a little work to crush the seeds but the difference between freshly ground and pre-ground cardamom is night and day. Also don't substitute ground ginger, it just is not the same thing. Nummy!
By marymbs_11102351
Santee, CA
on August 03, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I'm not really adding anything that all the other reviewers haven't already stated. This was definitely easy to make, but there was a lot of smoke. I had it at 500 for the first half and then turned it down to 400. I had my hood vent on high, my windows open and a fan on!! haha..It was good-the chicken was moist and the potatoes tender. It just wasn't exciting enough to inspire me to make it again. I still LOVE Aarti=
Read all 241 reviews