Roasted Chicken Breasts and Fingerling Potatoes with Sun-Dried Tomato Relish

• Yield: 2 servings
• Total time: ~35 mins
• Cuisine: American
• Course: Full Meal

SIMM Recipe

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Produce

• [ ] 1 lb fingerling potatoes
• [ ] 1 bunch fresh thyme
• [ ] 1 bunch fresh oregano
• [ ] 1 head garlic
• [ ] 1 small box shallots

Meat & Seafood

• [ ] 2 bone-in chicken breasts

Pantry

• [ ] Extra virgin olive oil
• [ ] Red wine vinegar
• [ ] Salt
• [ ] Black pepper

Pantry – Canned & Jarred

• [ ] 1 jar sun-dried tomatoes in oil
• [ ] 1 jar capers

Mise It

Potatoes (Medium Bowl)

• 1 lb fingerling potatoes, washed and unpeeled
• 1 tsp olive oil
• 1 tsp thyme, minced
• 1 tsp oregano, minced
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp black pepper

Chicken (Plate)

• 2 bone-in chicken breasts, split and trimmed

Chicken Oil (Mini Bowl)

• 1 tsp olive oil
• Salt, to your preference
• Black pepper, to your preference

Chicken Herbs (Mini Bowl)

• 1 tsp thyme, minced or buzzed
• 1 tsp oregano, minced or buzzed

Tomato Relish (Small Bowl)

• 1/4 cup sun-dried tomatoes, patted dry and minced or buzzed
• 1 small shallot, minced or buzzed
• 1 1/2 tbsp red wine vinegar
• 1 tbsp capers, rinsed and minced or buzzed
• 1/8 tsp salt
• 1/8 tsp black pepper

Make It

🛠️ Tools: air fryer, paper towels, small chopper or food processor (optional), aluminum foil, serving platter

1. Toss the fingerling potatoes with 1 tsp olive oil, 1 tsp minced thyme, 1 tsp minced oregano, 1 minced garlic clove, 1/4 tsp salt, and 1/4 tsp black pepper until coated.
2. Transfer the coated potatoes to the air fryer basket.
3. Pat the chicken breasts dry with paper towels.
4. Rub 1 tsp olive oil onto the chicken breasts and season with salt and black pepper to your preference.
5. Sprinkle 1 tsp thyme and 1 tsp oregano over the chicken breasts.
6. Arrange the chicken breasts skin-side down on top of the potatoes in the air fryer basket, spaced evenly apart.
7. Place the basket into the air fryer and set the temperature to 350°F.
8. Cook until the potatoes are tender and the chicken is cooked through, flipping and rotating halfway through cooking, 20 to 25 minutes, until the chicken registers 160°F.
9. Transfer the chicken and potatoes to a serving platter and tent with aluminum foil.
10. Rest the chicken and potatoes for 5 minutes.
11. Pour off and reserve the juices from the air fryer, keeping 1 1/2 tbsp juices and adding olive oil if needed to make up the amount.
12. Combine the sun-dried tomatoes, shallot, red wine vinegar, capers, 1/8 tsp salt, 1/8 tsp black pepper, and the reserved air fryer juices until mixed.
13. Serve the chicken and potatoes with the sun-dried tomato relish.

SERVE!

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