Roast chicken is a classic, but it takes time–more suited for a Sunday night. It has its benefits too. Plenty of leftovers for sandwiches and chicken noodle soup. However, when it is fall and you want a hearty, comforting meal on a weeknight, turn to this recipe. The trick is to remember to marinade the night before and take the time to brown the chicken (preferably in a cast iron skillet). Try it soon !
½ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh rosemary
1 tablespoon finely chopped garlic
1 teaspoon kosher salt
Fresh ground black pepper, to taste
2 large split chicken breasts
Whisk together all ingredients except chicken.
Put split chicken in a re-sealable plastic bag and add marinade.
Seal bags, removing as much air as possible and massage marinade around chicken to coat evenly. Refrigerate overnight.
Preheat oven to 400 degrees F. convectional or 425 degrees F. conventional.
Remove chicken from marinade, discarding marinade. Heat a large heavy bottom skillet (I use my cast iron skillet) over medium heat. Once heated, put chicken skin side down in the skillet and cook until browned, about 2 to 3 minutes. Transfer skillet into the oven.
Roast until chicken is browned, meat is cooked through and juices run clear (an instant reading thermometer when inserted in the meat should read 165 degrees F.) about 45 minutes. Remove from oven and allow sitting 15 minutes to “rest” (this allows the juices to settle in the meat so they don’t run out when chicken is cut).
A few months ago I saw a bottle of locally made Raspberry Balsamic vinegar. I bought it, but never got around to using it till now. I read several recipes online and sort of borrowed from different versions and came up with my own. It is pretty fast to make, provided you have the chicken thawed (something I always struggle to remember as I rush out the door in the morning). Here is what you will need:
2 large boneless skinless chicken breast
2 Tbsp olive oil
1 shallot, sliced
2 Tsps of dried thyme
1 Tsp of crushed red pepper (optional)
1/4 cup raspberry balsamic vinegar
1/4 cup red wine
1 Tbsp of honey
salt and pepper to taste
Preheat oven to 350F
Heat olive oil in a skillet.
Season chicken liberally with salt, pepper and 1 tsp of thyme and sear till light golden.
Add shallots and saute with the chicken for a few minutes till they are soft.
Stir together vinegar, wine, honey, crushed red pepper, remaining thyme, salt and pepper in the bowl/cup/vessel of your choosing.
Add vinegar mixture to the shallots and chicken and simmer on medium heat for 5 mins to cook off the alcohol.
Place the whole pan in the oven, uncovered and bake for 15-20 minutes, till chicken is cooked through and the sauce is reduced and thick.
Serve with you favorite sides, we had sauteed green beans and leftover smashed red potatoes.
A classic French dish is a perfect romantic meal for two ! Pair it with roasted asparagus and a crisp chardonnay !
8 chicken breasts, skin on and wing bone attached
4 tablespoons butter
4 tablespoons olive oil
Salt and pepper
1/2 cup orange juice
2 cups chicken broth
2 sprigs tarragon
4 TBS unsalted butter, cut into bits
Preheat the oven to 375 degrees F.
Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes.
Add orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.
Serve the chicken with the sauce spooned over the top.