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Janine's Herbed Roasted ChickenOctober 10, 2012

Hey, y'all! Entries are low on the below post, so if you donate to the George Mark House (hospice + children = need), you have a good shot at winning a sweater. I'm just sayin'. And THANK YOU! 

As a perk (don't you need a pick-me-up on Wednesday? Even though I work a truly weird schedule that shifts every six days, Wednesdays can still be rough for me), I thought I'd give you a treat. Actually,  it's a treat from FeralKnitter Janine (who will be here soon! Yay for friend dates!) who said I could share it with you. 

This is the BEST CHICKEN I've ever made. Seriously. And it's so easy. No one can screw this up. The secret is buying bone-in chicken breast. I didn't even know that existed till I looked more closely at my butcher's selection. At my butcher, both breasts come together, which is huge, so I have them cut them apart for me so I don't have to. 

This is crispy and flavored and moist and one hundred percent delicious. Serve on a bed of lettuce and cuke and onion, drizzle the pan drippings and a little lemon over it all? Unreal. (Also, for those of you on the special diets, this is anti-inflammation diet and Paleo approved). 

IMG_3340

Janine's Herbed Roasted Chicken (adapted from SF Chron recipe)

1/4 c  olive oil
4 garlic cloves, crushed
2 tsp red chile flakes
1 tbsp thyme
salt & pepper
2 skin-on, bone-in chicken breasts

Preheat oven to 450°.
In a small dish that holds the chicken neatly (say, an 8x8" pan) mix the oil and herbs.
Roll the chicken in the oil until it is coated. Place it skin-side up in the pan.
Bake for 45 minutes or until cooked through. Let rest for 10 minutes, then slice and serve with juices.
Serves 2. Usually there are leftovers!

 

Comments

Sounds yummy. Also sounds like it might work with chicken thighs, which are easy to get on the bone (over in the UK, at least) and cheaper. I shall try it and report back.

Mmmmm, looks delicious!

You put me in the mood for chicken again, and seriously? I thought I OD'd on it months ago.My basic recipe is quite similar, but I mostly use thighs cuz I buy em in 10lb bags really cheap. I put two at a time in ziplock freezerbags and chuck em in the freezer as soon as I get home, then defrost/roast one bag at a time and have dinner for two days. It's also really easy and economical to peel a whole head of garlic at one sitting (use the whack it with the side of a knife method), then slap n chop it all really small. I like the pampered chef slap n chop thingy cuz only one hand really works right any more. put the chopped garlic in to a washed, empty small jar (like an empty jelly jar or the ones olives or marinated artichoke hearts come in),put in just enough olive oil to cover the garlic, close jar and keep in fridge. Use a spoonfull or two as needed. If you spread it inside a nice crusty subroll and add some sliced pimento stuffed olives and the same cold cuts you use for an italian sub, you get a great approximation of a real nawlins mufaletta.

or, rub your oiled, chopped garlic on your bone-in, skin-on chicken pieces, then sprinkle them with salt, pepper (black or red) and thyme (or oregano, or mixed italian herb seasoning) and pop them in an 8x8 disposable aluminum pan then into the oven. delish.

really and truly? I rarely measure anything when cooking. I just eyeball it. I do keep track of my favorite flavor combos though ;)

If you're out of oil or garlic, but have some leftover white wine? throw some sliced mushshrooms in under and around the chicken, pour some white wine over all and sprinkle with tarragon. you don't want to poach the chicken, just get it wet enough for the herbs to stick and let the shrooms soak up the wine while it all cooks.

Oh oh oh, I almost forgot! The reason I decided to comment today is to tell you you should put the last sweater, the nuryon cardi with 3/4 sleeves back in your wardrobe. It looks really adorable on you, and it's probably just enough sweater for a California autumn.

I just finished making this and it was cheap, easy, and delicious - everything I look for in a recipe. Thanks!

I'm not sure if I had the right kind of pepper flakes. Mine are labeled "Crushed Red Pepper," basically the stuff you sprinkle on pizza. It's a little on the spicy side for me, next time I would use about half as much. Tasty, though!

Mmm, yum. I've been eating Paleo for the past 8-9 weeks and have never felt better. They tell me, at -20+ lbs., that I'm looking better, too! I have some local chicken breasts in the freezer and this recipe is gonna be happening soon! Thanks Rachael (and Janine)!

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