Cranberry-Garlic Chicken with Crispy Rosemary Potatoes
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Can't decide what to make for Valentine's Day dinner? Here, we dress up chicken breasts with a cranberry-garlic compound butter, basting the melted butter over the meat as it cooks for extra richness. It's paired with a special occasion–worthy potato side: The spuds are roasted whole with rosemary, then smashed and roasted further for extra crispiness.
Plus, we've got details on our chef-approved wine pairing: robust, deep pink, dry rosé from Tavel in France.
- Serving size
- 2servings
- Prep & cook time
- –minutes
- Cooking Skill
- medium
By Chef Shanna
- Calories 590
- Protein 40g
- Total Carb 33g
- Total Fat 33g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.
Ingredients & Equipment
What we send
- 2 packets
- unsalted butter
- 12 ounces
- red-skinned potatoes
- 1/8 ounce
- rosemary
- 1 tablespoon
- dried cranberries
- 1 clove
- garlic
- 2
- boneless chicken breasts
- 2 ounces
- curly kale
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 10" medium pan
Allergens
Cooking Steps
Roast potatoes
Preheat oven to 450°F. Unwrap butter and place in a small bowl to soften at room temperature. Rinse all produce. Halve potatoes, then toss on a baking sheet with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange cut-side down in a single layer; roast until beginning to brown and soften, about 15 minutes. Meanwhile, strip rosemary leaves, discarding stems, then mince.
Make cranberry-garlic butter
Roughly chop dried cranberries. Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. To bowl with softened butter, add dried cranberries, garlic paste, ⅛ teaspoon salt, and pepper as desired; using a fork, mash to fully combine.
Sear chicken
Pat chicken very dry with paper towel (this will help the skin crisp up in the pan) and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 6 minutes. Flip chicken and top with cranberry-garlic butter (it'll finish cooking in the next step).
Finish chicken and cook kale
With pan still over medium-high heat, continue cooking chicken, spooning over melted butter repeatedly, until chicken is cooked through and no longer pink, 6 minutes more. Transfer to a plate and pour over cranberry-garlic butter; set aside to rest. Reserve pan, off heat. Meanwhile, tear kale leaves into bite-size pieces, discarding long stems. Return pan to medium-high heat with kale. Sauté, stirring, until slightly wilted, 2-3 minutes. Remove pan from heat.
Finish potatoes
After 15 minutes of potatoes roasting, using a large fork or spatula, loosen potatoes from baking sheet, then gently press to flatten slightly and break skins (these rustic edges get extra crispy when they go back into the oven). Add rosemary to sheet, drizzle over 1 tablespoon olive oil, and toss to coat. Continue roasting until potatoes are browned and crisp, 8-10 minutes more.
Plate chicken
Use the downtime while the potatoes roast to pour yourself a glass of something special. Then, divide cranberry-garlic chicken, sautéed kale, and crispy rosemary potatoes between serving plates. Top with any remaining cranberry-garlic butter. Cheers!