Roasted Chicken Breasts with Pressed Potatoes

Roasted Chicken Breasts with Pressed Potatoes

Roasted Chicken Breasts with Pressed Potatoes

A family meal prepared with love and with everyone gathered around the table…together…at the same time, that’s the true definition of Sunday Supper! We all have busy schedules, but Sunday is the last day of the weekend just before the week of nonstop activities begins again. Just to sit down and catch up on what is going on in each others’ lives, would be a great start to the week ahead.

How wonderful would it be to bring this age old tradition back to every table at every home! Gather around the table this Sunday with a platter of Roasted Chicken Breasts with Parsley Pan Gravy and a side of Smashed Rosemary Potatoes. Delicious, simple and comforting…it will keep them seated.

Roasted Chicken Breasts with Pressed Potatoes

Recipe adapted from Bon Appétit, February 2001.

Author Debbie


Roasted Chicken Breasts

  • 4 chicken breast halves, with skin and bones
  • 1 Tablespoon poultry seasoning
  • 2 Tablespoons butter, cut into small pieces
  • 2 Tablespoons all-purpose flour
  • 2/3 cup canned low-salt chicken broth
  • 1/2 cup chopped fresh parsley

Pressed Rosemary Potatoes

  • 1 1/2 pounds small red potatoes
  • 1 teaspoon salt
  • 1 Tablespoon finely chopped fresh rosemary
  • Extra virgin olive oil
  • Kosher salt


Roasted Chicken Breasts with Parsley Pan Gravy

  1. Preheat oven to 475°F.

  2. Loosen the skin separating it from the chicken breasts, but not completely removing it.

  3. Rub 1/4 of poultry seasoning onto each breast, under the skin.

  4. Sprinkle the full chicken with salt and pepper.

  5. Skin side up, place the entire chicken in a 9 x 13-inch metal baking pan, stovetop safe.

  6. Dot the chicken with pieces of butter.

    roasted chicken
  7. Roast until cooked through, about 25 minutes. 

    roasted chicken
  8. Transfer chicken to a plate.

  9. Place pan with the juices over medium heat.

  10. Lightly and slowly, to avoid clumps…add the flour (sprinkling/sifting is best) stir until golden, about 30 seconds.

  11. Whisk in broth. Bring to boil, whisking constantly until mixture thickens, about 2 minutes.

  12. Stir in the parsley. Season with salt and pepper to taste.

Pressed Rosemary Potatoes

  1. Preheat oven to 400ºF.

  2. Place potatoes in a large stock pot with water to cover 2-3 inches.

  3. Add salt.

  4. Bring to boil. Cook until a knife inserted in easily, slides out easily.

  5. Meanwhile, oil a rimmed cookie sheet.

  6. Drain potatoes and place on prepared cookie sheet.

  7. With a potato masher, ricer or heavy bottomed glass, gently press each potato one at a time. Irregularities add character!
    Pressed Red Potatoes
  8. Drizzle each potato with extra virgin olive oil. Sprinkle with minced rosemary and salt.

    Pressed Red Potatoes
  9. Place in oven for 8-10 minutes, or until golden and crispy around edges.

Recipe Notes

These potatoes are sooooooo delicious, the Pioneer Woman has a similar recipe on her site, she calls them “Crash Hot Potatoes”!

Roasted Chicken Breasts with Parsley Pan Gravy recipe was adapted from Bon Appétit.



  1. Claudia Kerns | 3rd Feb 16

    This looks amazing and easy. Can I cook it in my Le Creseut pan instead of a metal pan?

    • Debbie | 11th Feb 16

      Lon, you would LOVE the “parsley gravy” on this chicken! So easy! I’m thinking next time I might double the gravy part of the recipe! With bread or a biscuit…yum! You absolutely can do it in your Le Creseut! The presentation would be gorgeous in that beautiful pot! Take a pic and share when you do! Thanks for all your Gr8 support!

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