Chicken and Egg - Janice Cole [14]
Bake the chicken for 5 to 8 minutes or until no longer pink in the center (see Note). Remove from the oven and let rest for 5 minutes. Pour any accumulated pan juices into the reserved vinaigrette.
To make the sautéed chives, if desired: Heat a large skillet over medium-high heat and lightly film with the olive oil. Sauté the chives for 3 minutes or until slightly wilted. The greens should sizzle and lightly brown as you sauté them. Sprinkle with the salt.
To serve, slice the chicken breasts diagonally into thirds. Divide the sautéed chives (if using) among 4 plates. Drizzle with the vinaigrette. Garnish with fresh chive blossoms, if desired. Place the chicken slices over the chives.
NOTES
For moist chicken, do not overcook. To test for doneness, press lightly on the chicken breasts with a pair of tongs. They should spring back slightly when gently pressed.
For even more flavor in the chives, cook them in the same pan as the chicken. The garlic chives will become infused with the flavor of the meat drippings.
SERVES 4
CHIVE VINAIGRETTE
½ cup extra-virgin olive oil
¼ cup plus 2 tablespoons sliced fresh chives
2 teaspoons grated lemon zest
2 teaspoons fresh lemon juice
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
CHICKEN
4 boneless skinless chicken breast halves (about 1 ½ pounds)
1 tablespoon extra-virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
SAUTÉED GARLIC CHIVES (OPTIONAL; SEE NOTE)
1 tablespoon extra-virgin olive oil
1 large bunch garlic chives or spring onion tops (about 4 ounces), cut into 2-inch lengths
¼ teaspoon kosher salt
Chive blossoms for garnish (optional)
Roasted Chicken Thighs with Feta and Cherry Tomatoes
This is one of those dishes you’ll find yourself making time and time again. A blender makes quick work of the marinade, which gives the chicken an intense flavor. It’s perfect in spring, while you’re waiting for local tomatoes to ripen, because the roasting intensifies the sweetness of the plump cherry tomatoes.
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Combine the olive oil, lemon juice, garlic, dried oregano, salt, the ¼ teaspoon black pepper, and the red pepper flakes in a blender or small food processor and blend until smooth. Drop the chicken thighs into a large resealable plastic bag and pour the marinade over them. Massage the marinade into the thighs. Put in a shallow pan and refrigerate overnight or up to 24 hours, turning occasionally.
Preheat the oven to 425°F. Line a large, rimmed baking sheet with foil. Remove the chicken thighs from the marinade and arrange on the baking sheet. Discard the remaining marinade.
Roast the chicken for 35 minutes. Remove from the oven and arrange the tomatoes around the chicken, coating the tomatoes with the chicken juices in the pan. Spoon some of the feta over the chicken thighs and the rest over the tomatoes. Arrange the fresh oregano sprigs (if using) over the tomatoes. Roast for another 10 minutes or until the chicken is no longer pink in the center, the tomatoes have softened and deflated a little, and the feta is lightly browned and soft.
Place the chicken thighs on a serving platter and arrange the tomatoes around them. Spoon any feta from the bottom of the pan over the chicken and tomatoes. Garnish with the roasted oregano sprigs, if desired. Grab your pepper mill and grind a good dose of pepper over the whole dish before serving.
SERVES 4
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
3 garlic cloves, coarsely chopped
1 teaspoon dried oregano, preferably Greek
½ teaspoon salt
¼ teaspoon freshly ground black pepper, plus more for garnish
¼ teaspoon red pepper flakes
8 bone-in, skin-on chicken thighs (about 2 ½ pounds)
2 cups cherry tomatoes
6 ounces feta cheese, crumbled (¾ cup)
Fresh oregano sprigs (optional)
Fast and Crispy Roast Chicken
This chicken is juicy, crunchy,