Recipe for spicy glazed chicken breasts with roasted potatoes – The Boston Globe

Karoline Boehm Goodnick for the Boston Globe

Serves 2 with leftovers

POTATOES

1 pound small red potatoes, quartered
1 small shallot, chopped
1 tablespoon chopped fresh rosemary
2 tablespoons olive oil
Salt and pepper, to taste

1. Set the oven at 425 degrees.

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2. In a bowl, toss potatoes with shallot, rosemary, olive oil, salt, and pepper.

3. In a large skillet (preferably cast iron), arrange the potatoes in one layer. Roast for 30 minutes or until they are tender and slightly browned. Reserve ¾ cup potatoes for the salad.

CHICKEN

2 tablespoons olive oil
3 skinless boneless chicken breasts
Salt and pepper, to taste
3 tablespoons garlic-chile sauce, such as sriracha
2 tablespoons honey
Juice of 1 lemon

1. In a large skillet over medium heat, heat the oil. Sprinkle chicken with salt and pepper and set in the pan. Cook, without disturbing, for 7 minutes. Turn and cook
7 minutes.

2. In a bowl, whisk together garlic-chile sauce, honey, and lemon juice. Spoon the mixture over the chicken. Continue cooking, turning often, for 10 minutes, or until glaze thickens. Remove chicken from pan and set in a warm place to rest for 5 minutes.
Reserve 1 breast for the Cobb salad.

3. Slice the 2 remaining breasts and arrange on 2 plates with any remaining glaze and roast potatoes. Karoline Boehm Goodnick

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