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).
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!