Hasselback Chicken

配料

1 large Yukon Gold potato (about ¾ pound)

1 lemon

6-8 herb sprigs from a pack of poultry herbs (or a combination of rosemary, sage, and thyme)

Kosher salt and freshly ground black pepper

Olive oil, for drizzling

3 tablespoons unsalted butter

One large bone-in skin-on chicken breast (about ¾ pound

步骤

1. PREHEAT OVEN TO 450 DEGREES.

2. DO SOME PREP:

Grab your sharpest knife. Slice 1 Yukon gold potato and 1 lemon as thinly as possible. Cut 3

tablespoons butter into small cubes. If you can’t slice your potatoes thinner than about ⅛-inch

thick, you can just roast all of them underneath the chicken, on the baking sheet.

3. HASSELBACK YO BREAST:

Place one bone-in chicken breast on a work surface. Make crosswise incisions, spacing them

about ½-inch apart, cutting all the way down to the bone.

Season chicken with 1 ½ teaspoons salt and lots of ground black pepper, opening the “slices” in

order to season thoroughly.

Slide as many slices of potato and lemon as will fit into the slits, cutting them in half if

necessary. Add sprigs of rosemary, sage, and/or thyme into every few folds, as well as the cubed

butter, letting whatever butter doesn’t fit just sit on top of the breast.

4. BAKE

Drizzle a small baking sheet with about 1 tablespoon olive oil, schmear with your fingers to coat,

and shingle the remaining potato slices and lemons on top. Season with salt and pepper.

Place the hasselbacked chicken on top and drizzle everything, including the potatoes and

lemons (and giving special attention to the potatoes in the chicken, to help them brown), with

more olive oil.

Bake until the potatoes are crisping and golden on the edges of the baking sheet and in the

chicken itself, about 30-40 minutes.

If you want the potatoes crispier, remove the chicken to a cutting board and let rest. Increase

oven temperature to 475 and return potatoes to oven until crisped to your liking, likely 8-14

minutes more