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Photo by Photo by Nina Gallant
Spicy Oven-Roasted Chicken Breast with Baby Cauliflower and Potatoes
Episode 905-Cooking on the Fly: Oven-roasting Vegetables
Serves 4
Ingredients
2 whole chicken breast skin-on and boneless
1 tablespoon sambal
1 tablespoon Dijon mustard
2 tablespoons Wan Ja Shan® Worcestershire sauce
Juice of one orange
2 tablespoons canola oil or grapeseed oil
1 red bell pepper, medium dice
1 red onion, ¼-inch slices
1 carrot, medium dice
2 stalks of celery, medium dice
4 heads of baby cauliflower, halved
2 yukon gold potatoes, ¼-inch slices
kosher salt and freshly ground black pepper
Grapeseed oil for cooking
Directions
1. Preheat the oven to 450°. Make the marinade: In a large bowl, combine the sambal, Dijon mustard, and Worcestershire sauce. Whisk in the orange juice. Season the chicken on both sides with salt and add to the marinade.
2. Heat a cast iron pan large enough to hold both pieces of chicken over high heat. Add the oil and swirl to coat the pan. Add chicken, skin-side down and cook for about 6 to 7 minutes until the skin is a golden, brown. Turn chicken over and cook for 1 to 2 minutes. Transfer to a plate and set aside.
3. To the same pan, add the red pepper, red onion, carrot, celery, cauliflower, and potatoes and toss to combine. Season with salt and freshly ground black pepper.
4. Return the chicken to the pan on top of the vegetables and place in the oven. Cook about 10 minutes until the chicken is cooked through. Serve right in the pan.
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