This is hands-down my favorite way to make potatoes. A few minutes on the stove, and then a few more in the oven, creates crispy, flavorful morsels that my whole family loves. Whatever you do, don’t substitute boneless skinless chicken breasts in this recipe - the bones and skin are essential for keeping the meat moist. Just remove them afterwards - but have a bite of the skin first…it’s delicious!
Pan-Roasted Chicken with Red Potatoes
