Roasted Chicken Breasts with Red Potatoes, Fennel, and Caulflower

Name: Roasted Chicken Breasts with Red Potatoes, Fennel, and Caulflower
Yield: Serves 4
Cuisine: US & Canada
Ingredients: 1/2 cup, sugar; , Table salt (see note); 4 (12-ounce), bone-in, skin-on split chicken breasts, trimmed (see illustration below); 1 pound, red potatoes (about 3 medium), scrubbed and cut into 1-inch chunks; 1 bulb, fennel (about 12 ounces), trimmed of stalks, cored, and sliced thin; 1/2 medium head, cauliflower, trimmed, cored, and cut into 1-inch florets; 2 medium, shallots (about 2 ounces), peeled and quartered; 8 medium, garlic cloves, peeled; 3 tablespoons, olive oil; , Ground black pepper; 2 tablespoons, unsalted butter or compound butter, softened; 2 tablespoons, unsalted butter, melted; 1 tablespoon, minced fresh tarragon; , Lemon wedges, for serving

Main Courses
US & Canada
Poultry
Chicken

Roasted chicken breasts are the ultimate simple-yet-elegant main course. And with a built-in side dish, they’re also the ultimate one-dish meal.

SERVES 4

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