Whiskey Glazed Chicken with Potato Wedges
Ingredients
- 4 boneless skinless chicken breasts (1.8 kg / 4 lbs)
- 4 large potatoes cut into wedges (600g / 1.3 lbs)
- 250g / 8.8 oz cherry tomatoes on the vine
- 60g / 2.1 oz fresh herbs (such as parsley thyme or rosemary)
- 30g / 2 tablespoons unsalted butter
- 30ml / 2 tablespoons whiskey
- 6g / 1 teaspoon salt
- 5g / 1 teaspoon black pepper
Instructions
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place the potato wedges on the prepared baking sheet and drizzle with 1 tablespoon of butter.
4. Sprinkle salt and pepper over the potatoes and toss to coat evenly.
5. Bake in the preheated oven for 25-30 minutes or until crispy and golden brown.
6. Season the chicken breasts with salt pepper and black pepper.
7. In a large skillet melt the remaining 1 tablespoon of butter over medium-high heat.
8. Add the chicken breasts and cook for 5-6 minutes per side or until cooked through.
9. During the last minute of cooking brush the whiskey glaze over the chicken breasts.
10. Serve the chicken with the roasted potato wedges cherry tomatoes and fresh herbs on the side.
Tools
- Baking sheet
- parchment paper
- large skillet
- tongs
- oven
- cutting board
- knife
- measuring cups and spoons
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