| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Prep: | 45 min |
| Cook: | 1 hr 10 min |
| Yield: | 4 servings |
Ingredients
- 2 whole (4 split) chicken breasts, bone-in, skin-on
- 16 basil leaves
- Olive Oil
- Kosher salt and freshly ground black pepper
- 6 tablespoons unsalted butter, divided
- 2 pounds boiling potatoes, peeled and large diced
- 2 red onions, chopped
- 2 red bell peppers, large diced
- 3 garlic cloves, minced
- 2 teaspoons fresh thyme leaves
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- 4 minced scallions, white and green parts
- 1/4 cup chopped fresh leaf parsley
- Sour cream, Cheddar and sliced lemons, for serving
Instructions
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won’t dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones. Cut the chicken in large dice pieces and set aside.
- Melt 4 tablespoons of the butter in a large saute pan. Add the potatoes and onions, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 10 minutes, until evenly browned and cooked through.
- In a separate saute pan, melt the remaining 2 tablespoons of butter. Add the red peppers, garlic, thyme, paprika, tomato paste, 1 teaspoon salt and 1/2 teaspoon pepper and saute over medium heat for about 5 minutes, until the edges of the peppers are seared.
- Add the chicken and the pepper mixture to the potatoes and heat through. Add the scallions and parsley, toss together and place on a serving platter.
- Serve with sour cream, Cheddar and sliced lemons.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 631 |
| Total Fat | 30 g |
| Saturated Fat | 13 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 9 g |
| Sugar | 9 g |
| Protein | 38 g |
| Cholesterol | 147 mg |
| Sodium | 1322 mg |
Reviews
This isn’t that bad nor is it great.. maybe if you are really stuck maybe? We really weren’t fans of this dish and won’t be making it again
My husband is huge fan of Corned Beef Hash … he likes this version even more … Ina’s recipes never disappoint!
This is such a satisfying recipe and my family loves it! One change is that I don’t use the sour cream, cheddar and lemon to serve with. It is much better without!
I’ve been making this all these years, and I can’t believe I haven’t reviewed it yet!! It is such a delicious comfort food, I love the blended flavors of basil with the chicken, onions and potatoes. My husband also adores this recipe, I haven’t made it in a while, I’ll surprise him with it next week!
It was okay but dont think i will repeat it again
This recipe wasn’t bad but it was a little weird. I probably wont make it again.
Very very good. Satisfying. I like to use Yukon gold potatoes, no peeling necessary. I also use one red and one green pepper. I know the green pepper is the red-headed step-child of the pepper family, but I like savory, slightly smoky flavor.
This recipe has been a family favorite for the past 8 years since my mother and I first tried it in her kitchen. Now I have my own kitchen and she has me make it for her and my own little family. I normally have to double the entire recipe to make it for 8 1/2 people, there are not very many leftovers either. It takes me all day, when I don’t have to double it however, only takes me less than 2 hours. I’ve found the best way to hash to potatoes is simply do it in batches, I’ve gotten the hang of it that it only takes 10-15 minutes. Try to prepare the potatoes and chicken beforehand if you can so the recipe doesn’t seem so overwhelming. It is the perfect blend of flavors, we haven’t gotten sick of it yet even after all these years. The thyme and basil just go so well together, DELICIOUS!!!!
My family loved this dish! We will definitely add this recipe to our staple of weeknight dinners. I followed the recipe, but chose to roast the chicken and boil the potatoes ahead in order to ease preparation. Dinner was on the table in 20 minutes.
Wow…..I’m not surprised that this recipe is so delish! I usually season my poultry the night before so I was skeptical about seasoning right before baking. But to my pleasant surprise, it came out well seasoned. Even without using the basil to season the chicken, I am very happy with the results! I will definitely make this again.