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

> Roasted Chicken Breasts and Fingerling Potatoes with Sun-Dried Tomato Relish (ready in about 35 mins, makes 2 servings), laid out as Shop It, Mise It and Make It: shop once, prep everything, then cook.

Published: 2026-03-17
Posted by Suzanne Lejeune

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

SIMM Recipe

## Shop It

### 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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