Tag Archives: free range chicken

Chef Inspired Dish, Quality Social: Roasted Chicken with Brussels Sprouts and Potato Hash

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Welcome to Part II of “Chef Inspired Dishes” with Dustin Beckner of Quality Social!

Yesterday I introduced the Vegetarian Barley Stuffed Squash and my video interview with Chef Dustin.  Today I have the recipe for the Roasted Chicken Dish he prepared in the second portion of the interview.

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This dish had so much flavor, I couldn’t put my fork down after I finished photographing it at Quality Social!

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Ingredients

Begin cooking the marinated chicken breasts in a cast iron skillet, then add 2 tbsp of cubed butter.

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Cook for 8-10 minutes, then flip.

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Cook the other side for 8-10 minutes then place into a 350° oven to finish roasting for an additional 10 minutes.

While the chicken is roasting, prepare the vegetables by heating the olive oil in a skillet then adding the potatoes and brussels sprouts.Cook for 3-5 minutes then add the pancetta and 1 tbsp butter.

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Cook for 2-3 minutes then add the chicken stock and cranberries. Cook until most of the liquid is absorbed and the potatoes are tender.

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Place the vegetables on a plate and top with the chicken, sprinkle with lemon zest.

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A delectable dinner made in about 30 minutes!

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Then dig in!

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Check out Chef Dustin’s version at Quality Social!

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He used a bone-in chicken breast with skin which gave it that nice crisp brown on the outside.  I simply used a boneless, skinless chicken breast because that was what I had on hand!

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♦ Gluten Free Option: Make sure the chicken stock is free of gluten and this dish is gluten-free.

Roasted Chicken with Brussels Sprouts and Potato Hash

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 28 minutes

Serving Size: 2

Roasted Chicken with Brussels Sprouts and Potato Hash

Ingredients

Instructions

  1. Begin cooking the marinated chicken breasts in a cast iron skillet, then add 2 tbsp of cubed butter.
  2. Cook for 8-10 minutes, then flip.
  3. Cook the other side for 8-10 minutes then place into a 350° oven to finish roasting for an additional 10 minutes.
  4. While the chicken is roasting, prepare the vegetables by heating the olive oil in a skillet then adding the potatoes and brussels sprouts.Cook for 3-5 minutes then add the pancetta and 1 tbsp butter.
  5. Cook for 2-3 minutes then add the chicken stock and cranberries. Cook until most of the liquid is absorbed and the potatoes are tender.
  6. Place the vegetables on a plate and top with the chicken, sprinkle with lemon zest.
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