Roasted Chicken with Potatoes and Turnips Butter Lettuce Salad With Buttermilk Dressing Ingredients: Chicken breasts
Potatoes
Turnips (with greens)
Butter Lettuce
Tarragon
Buttermilk
Radish
(For best results, read recipe fully before beginning.) 1) Roast the chicken:
• Season the chicken breasts with salt and pepper. Lay skin side-down on a paper towellined plate. Heat 2 teaspoons olive oil in a saute pan on medium-high until hot. Transfer chicken, skin side-down, to hot pan and roast for 2 minutes. Transfer to oven and cook for 10 minutes. Flip chicken and return to oven for 1 minute more. (Instant read thermometer should register at least 155 degrees.) Remove from pan and allow to rest for at least 10 minutes. Wipe out pan and return to medium heat to roast potatoes (see below).
2) Prepare the remaining ingredients:
• While the chicken cooks, wash and dry the fresh produce.
• Separate the turnips from the turnip greens. Quarter the turnips. Roughly chop the greens.
• Strip the tarragon leaves off the stem and roughly chop.
• Cut off and discard the root end of the butter lettuce. Separate the leaves.
• Heat a small pot of salted water to the boil on high.
• Cut the potatoes into bite-sized pieces.
• Thinly slice the radishes.
3) Blanch the potatoes:
• Transfer the cut potatoes to the pot of boiling water and cook for 8 to 10 minutes, or until tender when pierced with a knife. Drain thoroughly and set aside.
4) Dress the salad:
• In a bowl, combine the separated lettuce leaves, sliced radishes, and chopped tarragon leaves. Add the buttermilk, a drizzle of olive oil, and season with salt and pepper.
5) Roast the potatoes and finish the dish:
• Add 2 teaspoons olive oil to the saute pan on medium heat. Add the drained blanched potatoes, season with salt and pepper, and roast, tossing occasionally, until lightly browned, about 3 minutes (add more olive oil if pan seems dry). Add the quartered turnips and cook another 1 to 2 minutes, or until softened slightly. Season with salt. Add the chopped turnip greens, season with salt, and cook about 30 seconds, stirring to wilt them and combine them with the potatoes and turnips.
• Divide the cooked potatoes and turnips between 2 plates. Top each with a roasted chicken breast. Serve the butter lettuce salad alongside. Enjoy!