This year for the Roast Chicken Day, I decided to participate in the #teambreast with this excellent Oven-Baked Chicken Breast Crowned with Potatoes, which I named so because I made cuts to insert crispy potatoes grilled. It will be juicy, and adding potatoes inside the chicken, rather than on the tray, will also give it a touch of class.

Difficulty: Easy
Cost: Low
Preparation time: 20 Minutes
Portions: 4 servings
Cooking methods: Oven
Cuisine: Italian

Ingredients

1.65 lbs chicken breast
to taste smoked salt
1 tsp sweet paprika (level)
1 1/2 tsp ground coriander (dried)
1 tsp dried onion (ground, level)
1 tsp dried parsley
to taste fine salt
to taste olive oil
7.05 oz potatoes
to taste rosemary

Preparation

Make fairly deep cuts in the chicken breast with a sharp knife, but do not cut all the way through; you need to fan it out. I recommend, if possible, to remove the bone and cartilage, if present, without damaging the chicken.
Now prepare the spice mix. Massage the chicken breast with a little oil, salt it, and then spread the spice mix over the entire surface.
Wash the potatoes thoroughly, slice them thinly without peeling.
Heat a grill well, grease it with a little oil, place the potatoes on it, and season them with rosemary. Cook for about 4/5 minutes per side until they are beautifully golden and crispy.
Place the potato slices on a plate and salt them. I recommend not salting them during cooking, otherwise they would remain softer.
Grease a baking dish with a diameter of 8.66 inches with a little oil, place the chicken breast inside, and bake in the oven at 356°F for about 20 minutes.
Now take the chicken breast out of the oven and insert potato slices into the slits. Drizzle the surface with a little cooking broth and cook for about 5 more minutes.
And bon appétit!