Roasted Chicken Potatoes, House Pancetta, and Cabbage Ingredients: Chicken Potatoes Pancetta Cabbage (For best results, read recipe fully before beginning.) 1) Prepare the ingredients: - Wash and dry the fresh produce. - Thinly slice the pancetta. - Cut the potatoes into large bite-sized pieces. - Cut out and discard the tough core of the cabbage. Roughly chop the leaves. - Season the chicken on all sides generously with salt and pepper. Lay skin side down on a paper towel lined plate at room temperature. - Heat oven to 400 degrees F. 2) Roast the chicken: - Heat 2 teaspoons olive oil in a saute pan on medium-high until hot. Add seasoned chicken, skin side down, and cook for 3 to 4 minutes, or until beginning to brown. Transfer pan to oven (bottom rack) and cook for 10 minutes. Carefully flip chicken and return to oven until internal temperature reaches at least 155 degrees F, about 3 minutes more. Transfer to a plate or cutting board to rest for at least 5 minutes.
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3) Start the vegetables: - While the chicken cooks, toss the diced potatoes with the chopped cabbage and pancetta in a mixing bowl. Add a healthy glug of olive oil and season with salt and pepper. Arrange in a single layer on a sheet pan and transfer to the oven. Cook, rotating the pan halfway through the cooking, until potatoes are golden and tender all the way through, about 20 minutes. Remove from the oven. 4) Finish the dish: - Divide the roasted potatoes and cabbage between 2 dishes. When the chicken is rested, slice crosswise into 1/2�-thick slices and arrange on top of potatoes. Enjoy!