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About the Dish

8 ounces Chicken Breast
1/2 teaspoon PeachDish Salt
1 1/4 pounds New Potatoes
12 each Green Onion
3 sprigs Thyme
Per Serving
Calories 452
Total Fat 13 g
Saturated Fat 2 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 7 g
Cholesterol 66 mg
Sodium 566 mg
Total Carbohydrates 53 g
Dietary Fiber 9 g
Sugar 6 g
Protein 30 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.

METHOD

1
Heat oven to 425° F. Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt. Set aside at room temperature.
2
Prepare your mise en place: Cut potatoes into 1-inch pieces. Trim green onions, and cut into 2-inch pieces, keeping white and green parts separate. Pick and chop thyme leaves.
3
Place potatoes and green onion whites on a heavy baking pan. Drizzle with 1 tablespoon olive oil, and sprinkle with thyme leaves. Season with 1/4 teaspoon PeachDish Salt. Place pan in oven, and roast 10 minutes. Remove pan from oven, give potatoes a stir, add onion greens and return to oven to roast until fully tender and lightly browned, about 6 minutes more.
4
While potatoes are cooking, sauté chicken: Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When the oil is shimmering add chicken. Cook without disturbing until browned on the bottom, 3-4 minutes. Flip and continue cooking until the chicken is opaque all the way through, firm to the touch and browned on the second side, 2-3 minutes more. Remove chicken to a plate or small bowl, cover and allow to rest until vegetables have finished roasting.
5
Thinly slice chicken against the grain. Serve with any resting juices, potatoes and green onions.