Recipe courtesy of Aarti Sequeira
Show: Aarti Party
Save Recipe Print
I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom
Total:
1 hr
Prep:
25 min
Inactive:
5 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
Prep:
25 min
Inactive:
5 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

Pairs well with Riesling

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Goat Cheese and Herb Stuffed Chicken Breasts

Recipe courtesy of Geoffrey Zakarian

Mexican Chicken Tenders

Recipe courtesy of Food Network Kitchen

Crispy Mustard-Roasted Chicken

Recipe courtesy of Ina Garten

Spring Chicken Salad

Recipe courtesy of Food Network Kitchen

Marinated Chicken Thighs

Recipe courtesy of Marc Forgione

Skillet-Roasted Lemon Chicken

Recipe courtesy of Ina Garten

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Chicken Ramen Stir-Fry

Recipe courtesy of Katie Lee

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.