Roast Chicken Breasts Is One of My Favorite Meals
In our house, this is one of those staples we’ll prepare once or twice a month because it’s so easy to make, provides a balanced meal and everyone enjoys it. It’s also very adaptable; depending on what you have, you can substitute ingredients to make it your own.
We like chicken thighs, but you could substitute legs. I don’t think I’ve made this with breast meat, but if I did, I would be sure to use bone-in breasts and be careful not to overcook them, or they will be too dry.
My oldest girl likes black olives, so we always throw a handful of them in potatoes, onions, garlic and/or whatever else you might have in the refrigerator.
We’ve added carrots, leeks, fennel, and Brussels sprouts, and they all add to the dish. What’s incredibly delicious about this dish is the crispy skin seasoned with salt, pepper, and any additional seasoning you may enjoy.
Roasting is a very straightforward cooking technique. Put a cut of meat in a roasting pan in a moderate to a hot oven, add some seasonings and maybe some vegetables, and let it roast until the desired internal temperature is reached.
The one tool you need for precision roasting is an instant-read thermometer. But don't be intimidated by roasting. A good friend from Park City, Utah, who only spends a little time in the kitchen, gave me this recipe. It is quick, easy, and delicious.
Reluctant Gourmet's Tips
- You can substitute 1 tablespoon of fresh rosemary leaves with 1 tsp. of dried, but fresh is better in this dish if you must use dried rosemary.
- Put the dried leaves in the palm of your hand and crush them with the thumb of your other hand. This will "bruise" the leaves, releasing more essential oils, and more essential oil equals more flavor.
- Any brine-cured black olives can be substituted for Kalamata, and remember to tell your guests there are pits, so they don't break a tooth. Use a cherry pitter if you want to pit them yourself to avoid any dental mishaps.
Roast Chicken with Tomatoes, Potatoes and Olives
- 10 cloves garlic
- salt and pepper to taste
- 4 teaspoons fresh lemon juice
- 5 tablespoons olive oil
- 2 lemons sliced thin
- 4 chicken legs and thighs
- 2 pounds new potatoes
- 8 plum tomatoes
- 20 Kalamata olives
- 1 tablespoon fresh rosemary leaves chopped
- Preheat your oven to 450º F.
- Use some spray olive oil to coat the roasting pan lightly.
- Using the flat of your chef knife or a mortar and pestle, mash 4 garlic cloves with salt into a paste.
- Whisk the garlic paste together with lemon juice and 4 tablespoons of the olive oil.
- Season to taste with salt and pepper.
- In a lightly oiled shallow baking pan, make 4 beds with overlapping lemon slices. On each bed, place a chicken breast half, skin side up. Brush each piece of chicken with a bit of the garlic-lemon mixture, reserving about half for later, and season very lightly with salt and pepper.
- Quarter potatoes and toss with tomatoes, remaining 6 garlic cloves and 1 tablespoon olive oil until well coated. Season with a pinch of salt and pepper.
- Arrange vegetables around chicken and add olives and rosemary.
- Roast chicken and vegetables for 15 minutes, then brush with remaining garlic-lemon mixture, and roast for another 10 to 15 minutes until chicken is done. The internal temperature should be 162º F.
- Remove from oven, cover loosely with foil and let rest for several minutes, until the internal temperature reads 165º F.
- Discard lemon slices and serve chicken with vegetables, spooning pan juices over them.
Some of My Favorite Chicken Recipes
- Chicken Baked in Cornbread Recipe
- Sheet Pan Chicken with Roasted Plums Potatoes and Onions
- Quick and Easy Sweet and Sour Chicken Recipe
- Chicken Mushroom and Spinach Comfort Food Recipe
- Southern California Style Chicken with Rice and Beans Recipe
- Chicken Thighs with Mushrooms and Artichoke Hearts Recipe
- Simple Chicken - Tomato - Pasta Recipe
- Chicken Korma Recipe
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