Roast Chicken and Potatoes with Arugula

This recipe is so easy and ends up tasting so great. The amounts are easy to fudge- if you like more potatoes, add them! Serving more than two? Double the recipe. This is a satisfying winter recipe. Many thanks to Everyday Cooking for the inspiration and original recipe.



Roast Chicken and Potatoes with Arugula

Serves 2

1/2 tsp of lemon zest and about 1/4 cup lemon juice
1/2 tsp oregano (or italian seasoning, or whatever is your favorite- experiment!)
2-3 tbl butter, room temperature
1-2 tbl vegetable or olive oil
8 red potatoes (approximately) scrubbed then halved or quartered
2 chicken breast halves, bone-in, skin-on
salt and pepper
a couple handfuls of arugula (maybe 8-12 oz? it shrinks down)

Preheat oven to 450 degrees. Mix butter, lemon zest, and oregano in small bowl. Set aside. Put potatoes on a rimmed baking sheet (you need the rims to keep the juices from running off!) Drizzle some oil on potatoes and sprinkle with some salt/pepper. Toss and make sure potatoes get oiled.

Make a space in center of potatoes for chicken breasts and place chicken on pan. Using hands, smear butter mixture on chicken breasts trying to make sure to get some under skin as well. Any remaining butter can be dotted over potatoes. Salt and pepper chicken breasts,

Bake 25-30 minutes until thermometer in thickest part of chicken reads 165 degrees. Toss potatoes once during baking to help them brown on all sides.

Remove from oven when done and transfer chicken to plates. Using tongs, toss arugula with hot potatoes. Season with lemon juice and more salt pepper as necessary. Arugula will wilt from contact with hot pan and potatoes, so you can add more arugula if desired. Serve with chicken.

NOTES: I have made this many, many times since originally posting this. I have made it for 2 and for 6 by using 2 pans and the convection oven option on the oven, turning the pans and changing shelves halfway through. When making a lot, I make sure to use a thermometer. I have also experimented with using carrots, brussel sprouts, pearl onions, garlic cloves, and sweet potatoes. They are ALL delicious when roasted, but watch the brussell spouts as the cook faster than the root vegetables.

I have also tried using bacon salt and Mrs. Dash (I have Lemon Pepper and the Garlic Herb varieties on hand) along with the salt and pepper. Also, sprinkling the chicken breasts with a nice large-grain salt before cooking couldn't possibly hurt, could it?