Cranberry-Garlic Chicken with Crispy Rosemary Potatoes - Recipe by Plated

Cranberry-Garlic Chicken with Crispy Rosemary Potatoes - Recipe by Plated

This isn't your ordinary chicken and potatoes dinner—we've added a few cheffy touches that will bring a celebratory feel to any weeknight. Here, we dress up chicken breasts with a cranberry-garlic compound butter, basting the melted butter over the meat as it cooks for extra richness. It's paired with a special occasion–worthy potato side: The spuds are roasted whole with rosemary, then smashed and roasted further for extra crispiness.


Plus, we've got details on our chef-approved wine pairing: robust, deep pink, dry rosé from Tavel in France.

4

Servings

45 mins

Total cook time

Intermediate

Skill level

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Total original price
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Main Ingredients

  • 1 half stick unsalted butter
  • 1 1/4 pounds red-skinned potatoes
  • 1/4 ounce rosemary
  • 3 tablespoons dried cranberries
  • 2 cloves garlic
  • 4 boneless skin-on chicken breasts
  • 6 ounces curly kale
  • olive oil
  • kosher salt
  • black pepper

Cooking Instructions

Step 1

Preheat oven to 450°F. Unwrap butter and place in a small bowl to soften at room temperature. Rinse all produce. Halve potatoes, then toss on a baking sheet with 2 tablespoons olive oil, .75 teaspoon salt, and pepper as desired. Arrange cut-side down in a single layer; roast until beginning to brown and soften, about 15 minutes. Meanwhile, strip rosemary leaves, discarding stems, then mince.

Step 2

Roughly chop dried cranberries. Mince garlic and, still on cutting board, sprinkle over .125 teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. To bowl with softened butter, add dried cranberries, garlic paste, .125 teaspoon salt, and pepper as desired; using a fork, mash to fully combine.

Step 3

Pat chicken very dry with paper towel (this will help the skin crisp up in the pan) and season all over with 1 teaspoon salt and pepper as desired. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 6 minutes. Flip chicken and top with cranberry-garlic butter (it'll finish cooking in the next step).

Step 4

With pan still over medium-high heat, continue cooking chicken, spooning over melted butter repeatedly, until chicken is cooked through and no longer pink, 6 minutes more. Transfer to a plate and pour over cranberry-garlic butter; set aside to rest. Reserve pan, off heat. Meanwhile, tear kale leaves into bite-size pieces, discarding long stems. Return pan to medium-high heat with kale. Sauté, stirring, until slightly wilted, 2-3 minutes. Remove pan from heat.

Step 5

After 15 minutes of potatoes roasting, using a large fork or spatula, loosen potatoes from baking sheet, then gently press to flatten slightly and break skins (these rustic edges get extra crispy when they go back into the oven). Add rosemary to sheet, drizzle over 2 tablespoons olive oil, and toss to coat. Continue roasting until potatoes are browned and crisp, 8-10 minutes more.

Step 6

Use the downtime while the potatoes roast to pour yourself a glass of something special (see recipe tip). Then, divide cranberry-garlic chicken, sautéed kale, and crispy rosemary potatoes among serving plates. Top with any remaining cranberry-garlic butter. Cheers!

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe