Chicken with Potatoes & Bacon Salad
Source of Recipe
Better Homes & Gardens
List of Ingredients
1 lb. fingerling potatoes halved or quartered (depending on size)
4 (6 oz) chicken breasts
1/4 cup olive oil
2 tsp. fresh thyme leaves
1 tbsp lemon zest
salt & pepper
2 slices thick cut bacon, halved
5 oz. mixed greens
1/2 shallot thinly sliced
1 tbsp. lemon juiceRecipe
Heat oven to 425. Place potatoes and chicken breasts on a rimmed baking sheet.
Drizzle with 2 tbsp of oil and toss to coat. Arrange potatoes in a single layer and chicken breasts skin side up. Sprinkle chicken with thyme and zest and season with salt and pepper. Put a piece of bacon on each chicken breast.
Roast about 30 minutes or until chicken registers 160 on a thermometer, potatoes are golden brown and bacon is crisp.
Remove bacon set aside to cool. Then crumble.
Place mixed greens, shallot and bacon crumbles in a bowl. Drizzle lemon juice and remaining two tablespoons of oil, salt and pepper and toss.
Serve with salad on the side.
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