Pollo & Patate alla Fiorentina
Grilled Italian-Style Chicken with Tomato-Potato Herb Frittata
45 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
This dish is a two-for-one: juicy, marinated grilled chicken takes a Roman holiday beside a rustic, oven-finished frittata packed with tomatoes and roasted potatoes. You’ll master direct grilling and the magical, custardy set of a stovetop-to-oven egg dish.
Equipment needed
- oven-proof skillet
- grill or grill pan
Ingredients
Yield
4
Instructions
- 01In a medium bowl, whisk together 2 tablespoons olive oil, lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper, dried oregano, and half the minced garlic. Add chicken breasts, toss to coat, and let marinate at room temperature for 20 minutes.
- 02Preheat oven to 400°F and position a rack in the upper third.
- 03Toss potato cubes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 18-20 minutes, until golden and just tender.
- 04Heat a 10-inch oven-proof skillet over medium heat. Add remaining olive oil and sauté remaining garlic for 30 seconds, then stir in diced tomatoes and cook for 2 minutes until softened.
- 05Add roasted potatoes to the skillet and toss with tomatoes. Remove from heat.
- 06In a large bowl, whisk eggs, milk, Parmesan cheese, remaining salt and black pepper. Stir in half the basil and parsley. Pour egg mixture evenly over potatoes and tomatoes in skillet.
- 07Return skillet to medium heat. Cook, undisturbed, for 3-4 minutes until edges are just set. Transfer skillet to oven and bake for 10-12 minutes, until the frittata is puffed and center barely jiggles.
- 08While frittata bakes, preheat a grill or grill pan to medium-high. Grill marinated chicken breasts for 6-7 minutes per side, until cooked through and juices run clear. Transfer to a plate and rest 5 minutes before slicing.
- 09Slice chicken breasts and cut the frittata into wedges. Serve side by side, garnished with remaining basil and parsley.
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