This year for Roast Chicken Day, I decided to join #teambreast with this delicious Oven-Baked Chicken Breast Crowned with Potatoes, which I named this way because I added cuts to insert crispy grilled potatoes. It will be juicy, and the addition of potatoes inside the chicken, instead of in the tray, will also give it a classy touch.

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Difficulty: Easy
Cost: Budget-Friendly
Preparation time: 20 Minutes
Portions: 4 people
Cooking methods: Oven
Cuisine: Italian

Ingredients

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

Preparation

Make deep cuts in the chicken breast with a sharp knife, without cutting all the way through, you need to fan it out. If possible, I suggest removing the bone and cartilage, if present, without damaging the chicken.
Now prepare the spice mix. Massage the chicken breast with a little olive oil, salt it, and then spread the spice mix over the entire surface.
Wash the potatoes well, and slice them thinly without peeling.
Preheat 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 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 9-inch diameter baking dish with some oil, place the chicken breast inside, and bake in the oven at 350°F for about 20 minutes.
Now take the chicken breast out of the oven and insert the potato slices into the cuts. Drizzle the surface with some cooking broth and cook for another 5 minutes.
And bon appétit!