Pan-Seared Chicken with Roasted Vegetables
two techniques timed to land on the plate together
Kitchen Rookie
Total35 min
Active30 min
Free Time5 min
Tools
- Oven tray
- Frying pan
- Tongs
- Meat thermometer (recommended)
- Knife and board
Ingredients
Serves
- chicken breasts (2 breasts, about 170 g each)340 g
- olive oil (2 tbsp), divided30 ml
- potatoes, cut into 2 cm pieces (2 medium)300 g
- carrots, cut into 2 cm pieces (2 medium)150 g
- broccoli florets150 g
- salt and pepper, to tasteto taste
- paprika or dried mixed herbs (optional)1 tsp
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Techniques you'll practice
Why this works
- This recipe is about coordination: roasting runs on the oven's clock and searing runs on your feel, and both have to be ready at the same moment.
- Working out what to start first so everything lands together is the backbone of every full meal.