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Roast Chicken Breast on a Crisp Potato Cake

Flattened chicken breast pan-fried then roasted over parboiled potato slices with thyme, garlic, onion, and white wine.

Gluten-FreeChickenQuickMain CourseRoastPotato

Estimated Nutrition

Per Serving Total
Calories 718.5 kcals 718.5 kcals
Carbohydrates 36.4 grams 36.4 grams
Fat 42.8 grams 42.8 grams
Protein 34.2 grams 34.2 grams
Cook Time
20 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Liquids
50
ml
White Wine
Meat
0.5
piece
Chicken Breast
fillet, skin on
NutsSeeds
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
15
ml
Thyme
chopped leaves
3
clove
Garlic
skin on, crushed
OilsFats
15
ml
Olive Oil
for frying the chicken
30
ml
Olive Oil
for drizzling
Vegetables
1
piece
Desiree Potatoes
peeled and thinly sliced
0.5
piece
Onion
small, sliced

Steps

  • Preheat the oven to 180°C.
  • Flatten the chicken breast between cling film using a mallet and season with salt and pepper.
  • Brown the chicken in olive oil for 2 minutes on each side until golden.
  • Parboil sliced potatoes in boiling water for 4 minutes then drain well.
  • Arrange potatoes on a tray, top with chicken, thyme, garlic, onions, and oil.
  • Roast for 5 minutes, add 50ml white wine, and roast for another 6 minutes until cooked.
  • Serve the chicken atop the potato cake with pan juices drizzled over.