Butter-Basted Chicken with Potatoes, Asparagus, and Spinach-Basil Pesto
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Ingredients & Equipment
What we send
- 1 packetunsalted butter
- 8 ouncesred-skinned potatoes
- 4 ouncesasparagus
- 1 ouncesun-dried tomatoes
- 3 ouncesbaby spinach
- 2boneless skin-on chicken breasts
- 1/4 ouncebasil
- 1 clovegarlic
- 1/2 ouncegrated Parmesan cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- baking sheet
- 10" medium pan
- blender or food processor (optional)
Preheat oven to 450°F. Unwrap butter, place in a small bowl, and set aside to soften at room temperature. Rinse all produce. Cut potatoes into ½-inch pieces. On a baking sheet, toss potatoes with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until beginning to soften, 13-15 minutes (they'll finish roasting in Step 5).
While potatoes roast, trim and discard woody bottoms of asparagus; cut crosswise on a diagonal into 1-inch pieces. Thinly slice sun-dried tomatoes. If you have a zester and want to infuse your chicken with even more flavor, zest up to ½ lemon, then halve. To bowl with softened butter, add lemon zest (if using), ⅛ teaspoon salt, and pepper; mash using a fork until fully combined. Pat spinach dry with paper towel.
Pat chicken very dry with paper towel; season all over with ½ teaspoon salt and pepper. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down; sear until skin is golden and easily lifts from pan, 6 minutes. Flip, top with lemon butter, and cook, spooning over melted butter, until cooked through and no longer pink, 6 minutes more. Remove pan from heat.
Make spinach-basil pesto
Transfer chicken to a plate, pour over lemon butter, and set aside to rest. Meanwhile, in a blender or food processor, combine whole basil sprigs, whole garlic clove, ¼ of spinach, juice of ½ lemon, and 3 tablespoons olive oil; blend until smooth. Add half of Parmesan, ¼ teaspoon salt, and pepper; blend until just combined. Alternatively, mince basil, garlic, and ¼ of spinach, then combine in a bowl with remaining pesto ingredients.
Once potatoes are beginning to soften, add asparagus to sheet and toss to combine. Continue roasting until potatoes are golden and asparagus is tender, 5-7 minutes more. Use this downtime to set the table, or relax with a glass of wine. Then, add sun-dried tomatoes, spinach-basil pesto, and remaining spinach to sheet; toss to combine and wilt spinach slightly.
Plate butter-basted chicken
Cut rested chicken into ¼-inch slices. Divide roasted vegetables and spinach-basil pesto between serving plates, then sprinkle over remaining Parmesan. Top with butter-basted chicken. Enjoy!