Roasted Chicken Breasts with Orange, Cardamom and Turmeric

Ingredients

• 3  cardamom pods 
• 2  chicken breasts bone-in with skin
• 0.3 teaspoon garam masala 
• 2 cloves garlic finely minced
• 1 teaspoon ground turmeric 
• 2 servings kosher salt and pepper black freshly ground
• 2 servings olive oil extra-virgin
• 1  orange zest juiced
• 6  potatoes red peeled sliced
• 1  shallots finely minced
• 1 tablespoon butter unsalted softened

Equipment

• bowl
• oven
• kitchen thermometer
• aluminum foil
• broiler pan

Directions

1. Preheat the oven to 500 degrees F.
2. In the bottom of a foil-lined broiler pan, toss the potato slices with a generous drizzle of olive oil and some salt and pepper, to taste.
3. In a small bowl, stir together the butter, shallots, garlic, cardamom, orange zest, orange juice, turmeric, garam masala and salt and pepper, to taste. Separate the skin from chicken flesh using your index finger, moving it back and forth. Do not remove the skin completely, just make a pocket. Spoon half of the butter mixture under skin of 1 breast, smoothing it out with your index finger. Repeat with other chicken breast.
4. Put a rack over the potatoes in the broiler pan and arrange the chicken on the rack. Roast until the chicken registers 160 degrees F on an instant-read thermometer, and the potatoes are tender.
5. Remove from the oven and transfer the chicken and potatoes to a serving platter. Allow to rest for 5 minutes then serve.