First you must season the chicken (I used 1 breast cut in half) and leave it in the fridge to marinate. The ideal is to season the day before, but if there is no time, season at least 1 hour in advance. The chicken seasoning I use is this post. He is the one who gives this beautiful color.
Reserve a chicken marinade (seasoning) for a next step.
Grill the chicken in a hot frying pan with a little butter and a drizzle of olive oil (the olive oil is to prevent the butter from burning). It doesn’t need to be completely cooked because it still goes in the oven.
I’m using an oven-safe iron skillet, but if you don’t have that option, transfer the chicken to an ovenproof dish or baking dish.
Water with marinade which was reserved. Around the chicken add the vegetables of your choice. I used diced potatoes, petaled onion, garlic just cut in half and some tomatoes. Drizzle with a drizzle of olive oil, sprinkle with salt, pepper and sprinkle with herbs of your choice (I used rosemary and thyme).
Cover with aluminum foil and bake at 200º for about 20 minutes (check when 10 minutes have passed, because each oven is different and yours may be ready sooner). Remove the aluminum foil and return to the oven just to brown.
Note: Because the peas cook quickly, I only added them at the end, when I removed the aluminum foil (I use frozen ones). I take them out of the freezer and put them in boiling water for 3 minutes.
This chicken became a champion, see? Do it, it’s worth it!
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