Hello Dear foodie friends,
I love cooking with my cold cast pans but avoid them because they are just too heavy. But on the other hand, the food does turn out so crispy. The other day I was in my pantry, looking for ingredients for another recipe I was going to make later in the week. I saw my pans sitting on the shelf and I remembered that the potatoes turn out so crispy in these pans.
I marinated the chicken breasts in olive oil, with a dash of salt, pepper, and oregano overnight. Most do not prefer this method unless they are going to bbq the chicken breasts. I should also mention that I do not flatten out the chicken breasts for this specific recipe.
You can also make this recipe in a regular baking pan and it comes out just as delicious but the potatoes will not turn out as crispy as they do in the cast iron pan. The reason is that the cast iron pan maintains the heat and this is a huge game-changer. I invested in Cast Iron pans many years ago and I love them. I should use them more often, I would but they are so heavyyyy!!
Have a great day everyone!!
Cast Iron Roasted Chicken Breast with Roasted Crispy Potatoes
- 2 Chicken Breasts
- 1 kilo Baby Potatoes or 2 lbs of baby potatoes
- 1 tbsp Oregano
- ¼ cup Olive Oil
- 1 Cast Iron Pan
- Plastic bag small size
- Chives optional
- In a small size plastic bag add in the chicken breasts, olive oil, salt, pepper, and oregano. Give it a few good shakes and leave it in the fridge overnight.
- Preheat oven to 180. Place baby potatoes that have been topped with oregano, salt, and pepper into the pan. Add in the chicken breasts. Add a bit more oregano and place it into the oven for 40 minutes.
KALI MAS OREXI!!! 🙂