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Spanish Spiced Pan Roasted Chicken with Parsley-Mint Sauce, Crushed Lemon Fingerling Potatoes

Serves: 2  

2 bone-in chicken breasts (10-ounces each), French cut
Kosher salt
2 tablespoons Spanish paprika
2 teaspoons cumin seeds, ground
2 teaspoons mustard seeds, ground
2 teaspoons fennel seeds, ground
1 teaspoon coarsely ground black pepper
2 teaspoons kosher salt
2 tablespoons pure olive oil 

1. Preheat the oven to 425 degrees F.  Season the breasts on both sides with salt.  Combine the remaining ingredients in a small bowl and rub the mixture on the skin-side of each breast.  
2. Heat the oil in a medium, oven-proof sauté pan over medium-high heat until it begins to shimmer. Place the breasts, rub-side down into the pan and cook until golden brown, about 3-4 minutes.  Turn the chicken over and place in the oven. Roast until the chicken is golden brown and cooked through, about 12-15 minutes.

Parsley-Mint Sauce
1 cup tightly packed fresh flat leaf parsley
½ cup fresh mint leaves
3 cloves garlic, peeled and chopped
1 serrano chiles, grilled, peeled, chopped
1 ½ tablespoons honey
1 ½ tablespoons Dijon mustard
½ cup olive oil Water Salt and freshly ground black pepper 

Place mint, parsley, garlic and serranos in a food processor and process until paste-like. Add the honey and mustard and process until combined.  With the motor running, slowly add the olive oil until emulsified.  Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin to a sauce-like consistency; season with salt and pepper to taste.  

Crushed Lemon Fingerling Potatoes
3 cups freshly squeezed lemon juice
1 sticks unsalted butter, slightly softened
1 teaspoon finely chopped lemon zest
Salt and freshly ground pepper  
7 fingerling potatoes, halved lengthwise
2 tablespoons pure olive oil
3 tablespoons chopped fresh parsley 

1. Place lemon juice in a small saucepan and cook over high heat until reduced to ½ cup, let cool.  Mix together the butter, a few tablespoons of the reduced lemon juice and zest in a bowl until combined and season with salt and pepper. Cover and refrigerate while you roast the potatoes.  
2. Preheat oven to 425 (above).  Toss the potatoes with the oil and season with salt and pepper.  Spread onto a baking sheet in an even layer and roast until lightly golden brown and just cooked through, about 25 minutes.  
3. Heat 2 tablespoons of the butter in a large sauté pan over medium heat.  Add the potatoes and sauté for a few minutes. Fold in the parsley and season with salt and pepper to taste. Refrigerate the remaining butter and reduced juice for a future use.   

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