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–+ servings
Servings: 2 servings

Chicken breast in oven

This is how you get perfect, juicy, and tender chicken with crispy, salty skin! Served with crispy oven-roasted potatoes and spicy tomato sauce. Presented in a new way!
Author: Anette Søstrøm Asmussen
Course: Dinner
Cuisine: Danish
Keyword: Baby Food, Beans, Chicken, Chicken Breast, Dinner, easy, Everyday Food, oven food, Potato, tomato
Prep Time: 10 minutes
Cook Time: 45 minutes
Metric - US Customary

Equipment

  • Deciliter Measure
  • Oven
  • Knife
  • Cutting Board
  • Pot
  • Hob
  • Immersion Hand Blender (option 1)
  • Blender (option 2)

Ingredients

Oven-roasted chicken

  • 1 Whole Chicken
  • Oil neutral in flavor
  • Flake Salt to taste
  • Pepper from grinder, to taste

Baked potatoes

  • 15 gram Vinegar or 1/2 teaspoon salt
  • 8 Potato
  • 28 gram Oil neutral in flavor
  • Flake Salt to taste
  • Pepper from grinder, to taste
  • Cayenne Pepper to taste

Garnish

  • 120 gram Haricot'S Vert from freeze

Spicy tomato sauce

  • 1 Onion small
  • 2 cloves Garlic
  • 1 Red bell pepper
  • 50 gram White Wine
  • 1 can Tomato chopped or passata
  • 400 gram Chicken Stock or broth with 1/2 cube
  • 2.3 gram Paprika
  • 1.5 gram Chili Powder or chili flakes
  • 1 gram Cayenne Pepper
  • Pepper from grinder, to taste
  • 1.6 gram Onion Powder
  • 5 gram English Sauce Worcestershire sauce
  • 2.5 gram Apple Cider Vinegar
  • 2.5 gram Lemon Juice

Instructions

Oven-roasted potatoes

  • Preheat the oven to 190 degrees Celsius (374 degrees Fahrenheit) (fan). Scrub/rinse the potatoes.
  • Cut the potatoes into quarters.
  • Place the potato wedges in a pot and fill with water to cover the potatoes.
  • Bring the potatoes to a brief boil. Add the oil to the bottom of an ovenproof dish.
  • Place the potatoes in the dish.
  • Place the dish on the bottom rack of the oven and let the potatoes roast for 45 minutes. Meanwhile, make the tomato sauce.

Spicy tomato sauce

  • Chop onions, garlic, and bell pepper.
  • Sauté onions, garlic, and bell pepper in a pan with oil.
  • Add the white wine now.
  • Then add the tomato and stock/broth.
  • Add spices. Feel free to spice it up even more if you like. Although you could easily taste both chili and cayenne pepper, it was still a kid-friendly version.
  • Blend the sauce with an immersion blender (or pour it into your blender) until smooth and delicious.
  • Season with salt and pepper.
  • Wait to pour the sauce into a gravy boat until just before serving, so it doesn't sit and get cold.

Oven-roasted chicken

  • Preheat the oven to 190 degrees Celsius (374 degrees Fahrenheit) (fan). Cut the breasts from the chicken. Remember to keep the skin on.
  • Add some oil to the bottom of an ovenproof dish. Sprinkle the chicken on both sides with salt and pepper. Place the breasts in the dish.
  • Place the dish on the bottom rack of the oven and let the chicken breasts roast for 30 minutes.
  • Take the finished chicken breasts out of the oven and let them rest for 5-10 minutes before slicing. Remember to slice across the grain.

Garnish

  • Put the green beans in a pot. Cover them with water.
  • Place the pot on the stove and let the beans boil for 1 minute. We have a boiling water tap, so I just put them in a bowl and filled it with boiling water, then let them sit and steep a bit.

Presentation

  • As mentioned, I served the entire dish on one large cutting board to break a bit with the "conventions". It was a great way to make Monday evening a bit festive!
  • I poured the tomato sauce into a gravy boat just before serving and placed it on the cutting board, and I laid the chicken, potatoes, and beans next to each other, also on the cutting board.
  • Enjoy your meal!