Main Dish

Pancetta Roasted Potatoes with Rosemary and Grilled Parmesan-Artichoke Chicken

  • Ready Time: 45min
    No Reviews
  • Prep Time: 15min
    Cook Time: 30min
  • Potato Type: Petite
    Cuisine: American
  • Serves: 4
    Prep Method: Baked
Share on Print

Description

Recipe by: Potatoes USA

Crispy pancetta and petite potatoes are roasted in the oven together with fresh rosemary. The perfect pairing for grilled chicken in a creamy parmesan and artichoke cream sauce.

Ingredients

Pancetta Potatoes

  • 6 ounces (180g) Pancetta, diced fine
  • 1 lbs. (~500g) Marble or Petite Potatoes, washed and dried
  • ½ tablespoon (7ml) Olive Oil
  • 1 tablespoon (2g) Fresh Rosemary, chopped
  • 1 teaspoon (2g) Fine Sea Salt

Chicken

  • 24 ounces (680g) Chicken Breast, Boneless/Skinless
  • 1 teaspoon (5ml) Olive Oil
  • 1 teaspoon (2g) Fine Sea Salt
  • ½ teaspoon (1g) Freshly Ground Black Pepper
  • 1 cup (240ml) Chicken Stock or Broth
  • 1/2 cup (120ml) Heavy Cream
  • 14 ounces (240g) Canned Artichokes, Drained (about 2 cans)
  • ½ cup (15g) Parmesan Cheese, finely grated
  • 1 tablespoon Fresh Parsley, chopped
  • 1-1/2 tablespoon Freshly Squeezed Lemon Juice
  • As Needed Parmesan Cheese, large peels

Preparation
Prep Time: 15min | Cook Time: 30min

  1. Preheat the oven to 400 °F (204 °C)
  2. To prepare the potatoes; in a large non-stick pan over medium-high heat crisp the pancetta and remove from the pan.  Add the olive oil and the potatoes and cook for 3-5 minutes before placing the entire pan in the oven. Cook the potatoes in the oven for 8-10 minutes or until they are fork-tender. Remove from the oven, allow to rest for 3-5 minutes, and add the crispy pancetta to the potatoes. Season the potatoes with rosemary and sea salt.  Keep warm until ready to serve.
  3. To prepare the chicken; rub each breast with olive oil, then season with salt and pepper.  Grill the breast over high heat in a grill pan or on an outdoor grill, conversely, the chicken can be simply pan-seared if a grill is not available. After the chicken has nice grill marks, it can be placed in the oven for 8-10 minutes or until the juices run clear and the internal temperature of the chicken breast is 155 °F. The chicken will continue to carry overcook as well as finish in the oven one more time before serving so take care not to overcook the chicken.
  4. To make the sauce, combine the stock and the heavy cream in a medium pot. Place the pot over medium-high heat and cook for 6-7 minutes or until the volume of the cream and stock have reduced by 50%. Remove the sauce from the heat and stir in the artichoke hearts and the shredded parmesan cheese.  Once fully incorporated stir in the parsley and lemon juice.
  5. Place the chicken in a serving dish that is oven safe. Pour the sauce over the chicken breast and place in the oven for 5 minutes. Remove from the oven and garnish the dish with parmesan peels. Serve the chicken alongside the marble potatoes. Enjoy!

Nutrition

Calories640
Fat32g
Sodium1600mg
Cholesterol170
Vitamin C8mg
Carbohydrates31g
Fiber3g
Protein54g
Potassium65mg
Sugar2g

Reviews

Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel