fabulous roasted chicken breast – chapter one

lemony herby honest chicken - eat immediately

We ate some wonderful roasted chicken breast tonight.  I sit and write this full and content – pleased with the unique satisfaction that comes from a full belly of something comforting and savory.

I have been traveling so much lately and have been yearning for something simple and delicious, cooked in my own kitchen.  Sunday is market day, and I wandered the crowded aisles thrilled to be shopping for a week’s worth of meals.  I love the energy of the market; today the produce was as abundant as the shoppers, diverse and overflowing.  I passed some beautiful parsnips and springy baby vidalias and the thought of a simple roasted chicken came to mind – one dish in the oven emanating lovely fragrance throughout my home – minimal dishes – snuggly time with my husband and my Bill Bryson book – yes, please. 

This impromptu, market-inspired dish is so simple it’s ridiculous.  Chicken, parsnips, carrots, baby vidalias – all very rustic and honest ingredients.  An elegant little sauce elevates the beautiful flavors of the vegetables with just enough sweet, tangy, herby goodness to keep things interesting.  The chicken will be perfect; juicy, succulent and tender with crispy skin.  A hit of balsamic vinegar in the last ten minutes of cooking adds a subtle sweetness and extra layer of flavor that takes this humble dish to the next level. 

It may seem unusual to cook everything on the very top shelf of the oven at such a high temperature – don’t deviate!  This and a generous amount of olive oil is the secret to delicious oven-roasted chicken breast.  (Stay tuned for chapter two of fabulous roasted chicken breast.)  I prepared just one skin on, bone in chicken breast to split between two hungry people, but you could go for as many as you like.  The recipe below is for one chicken breast – adjust the amount of chicken and veggies according to your taste and serving size. 

fabulous roasted chicken breast and honest veggies with a lemony, herby sauce

• bone in, skin on chicken breast
• four medium parsnips, peeled and cut into two inch pieces, larger pieces halved length wise
• four skinny carrots, peeled and cut into two inch pieces, larger pieces halved length wise
• one bunch of baby vidalias (about three), bulbs halved and green parts cut into three inch pieces (if you can’t find baby vidalias, substitute with a regular sweet onion and a bunch of green onions)
• 1 heaping tsp each of dried herbs such as thyme, rosemary, sage, basil and marjoram (use fresh if you have them – just be sure and keep it diverse!)
• zest and juice of one lemon (use a meyer if you have it)
• a couple tbsp of butter, melted (omit if you’re feeling skinny)
• three to four tablespoons extra virgin olive oil, plus more for drizzling
• generous splash of balsamic vinegar
• generous tsp of kosher salt and freshly ground black pepper, plus more to taste

1. mix herbs, salt and pepper, lemon zest, lemon juice, melted butter and olive oil in a small bowl – the mixture should think but not pasty – easily pourable
2. place all chopped veggies and chicken breast(s) in a large, glass baking dish or similar
3. gently separate the skin from the chicken breast, carefully cutting so as not to detach skin from breast, and generously rub some of the herb mixture all over the chicken (make sure to rub plenty under the skin)
4. pour the rest of the lemony, herby sauce all over the veggies and toss
5. generously drizzle more extra virgin olive oil over the entire dish and season again with a little more salt and pepper
6. place uncovered in a 500 degree oven on the very top rack and roast for 20 minutes
7. remove from oven and splash some balsamic vinegar on the vegetables only
8. return to oven and roast for 10 minutes more

Serve with all of the pan juices poured over the chicken and vegetables, and also with some crusty bread to soak up the amazing juices.

Be sure and roast with the skin on, even if you don’t plan to eat it.  This will help to keep the chicken moist and flavorful and cannot be omitted. 

If you have a little extra time, why not do a quick salt water brine for your chicken breast a few hours before cooking?

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garlic lime chicken and olives

Lately, a lot of people have asked me to write them a weekly menu and corresponding grocery list.  Unfortunately, I haven’t had the time to do this (or write the post on my latest dining experiences in Texas, my first post on “beauty,” starring Ella and Ava, or the post I’ve been planning on my favorite market…).  My insane schedule does not line up with my desire for slow living!  I suppose the next best thing is to post what we are eating for dinner tonight…something simple, healthy and supremely delicious for a weeknight dinner. 

As usual, I don’t recall where this recipe came from – as always, I’m sure I have made a few modifications.  The recipe is still scribbled in one of my “food” notebooks, but now the contents reside in my head.  While the ingredient list may seem bizarre or unappealing, do not be deterred.  These flavors and spices come together beautifully for a moist and delicious dish.  I’m sure that the recipe is to serve four, but I still make all of the extra sauce and topping for two.  I love EXTRA flavor! 

When I’m preparing this for two, I split one chicken breast between us and bake in a loaf pan; this way all of the juices don’t disappear.  I’m sure this would be very tasty served over couscous or quinoa, but I just pair it with some roasted carrots.  I have served this many times for guests in my home; it is a hit every time. 

garlic lime chicken and olives

• 1 lb boneless chicken breast halves (or less if you’re like me and split one chicken breast for two – skinny AND economical)
• 1 large onion, chopped
• 2 to 3 cloves of garlic, chopped
• fresh juice of one lime
• 1 tbsp of molasses (not black strap – don’t skip this step – so tasty!)
• 2 tsp worsteshire sauce
• 1/2 tsp of cumin (or more if you really love this flavor)
• 1 heaping tsp of dried oregano
• kosher salt and black pepper, to taste (at least 1/2 tsp of each)
• 1/2 cup of sliced, pitted black olives (I alternate between kalamata and plain black olives)

1. coat a roasting pan or baking dish (or loaf pan for a small group) with oil or cooking spray
2. combine all ingredients, except for olives in a bowl
3. stir and add chicken
4. pour the olives over and around chicken
5. roast at 400 degrees for 30 to 35 minutes

roasted carrots

• carrots, peeled and cut into 2 inch chunks (amount of carrots depending on how many people you’re serving)
• extra virgin olive oil
• kosher salt and black pepper
• thyme or rosemary (dried or fresh)
• red wine vinegar or balsamic vinegar

1. add your carrots to a baking dish and toss with a generous amount of olive oil, a few splashes of vinegar, and a generous sprinkle of herbs, salt and pepper
2. roast, tightly covered in foil at 400 degrees for 25 minutes
3. remove the foil and roast for 10 minutes more

note: I use balsamic vinegar paired with rosemary and red wine vinegar paired with thyme

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minestrone and crusty garlic bread

Cooking is an experience that I savor daily, no matter how busy I constantly seem to be.  It is one of the few times each day that I am actually living in the moment.  Instead of worrying, running through an endless task list, etc., I am simply thinking about what I am doing.  Actually, I am also greatly anticipating the meal that I will soon be eating, so I suppose I’m not totally in the moment… Cooking, EATING, preparing a meal for someone – this is truly a pleasure to me.  Pairing simple, whole ingredients together to make something gloriously delicious not only sustains my body, but it also sustains me in a holistic way that I can’t completely describe.  It just feels good.   

There is something very special about soup.  Why is cooking a giant pot of soup so satisfying?  Maybe for me it is because of the memories I have attached to the first bubbling batch of soup that I cooked soon after I got married.  The first cold weekend in Atlanta spurred a craving for minestrone.  After much slicing, dicing and patience, I tasted what would become my most favorite soup.  Ever since then, the first minestrone of the season has been a celebratory occasion.  It always takes me back to that lovely, chilly weekend.  Or perhaps it is because any good soup requires a very intentional process of pairing fresh and honest ingredients together to make something complex and lovely, yet simple in its ability to warm and comfort.  Ingredients that on their own are simple, overlooked even (um, celery), come together to make something fabulous.  A good soup takes a little bit of time; not only in the prep work, but also as you slowly add the various layers of flavor, as it simmers and comes together.  Soup is the ultimate slow food.  My need for instant gratification has me waiting anxiously until it is ready to be enjoyed; the anticipation and my impatience only adding to the gratification of that first, steaming bite.  Another point in favor of soup is that you usually have enough to enjoy it again later, discovering that it continues to improve in flavor as it waits for you in the fridge.  Warm it on the stove and your home is once again filled with the delicious fragrance of your efforts. 

This particular minestrone takes a little bit of time and effort, but I promise that it is worth it.  This recipe is the result of many additions, subtractions, and variations, and is the one I like best.  Prepare it exactly as written or make it your own, but please be sure and take time to enjoy the process – it is tremendously rewarding.  If you’re like me and you love on others with food, then consider this soup an extra portion of affection.  I lavish love on my husband by cooking a meal (or two, or three) for him everyday.  He almost always accepts my efforts and intentions with a passionate (albeit repetitive!) exclamation of, “this is the best thing I have ever put in my mouth!”  That alone will send me back to the kitchen, joyously, time and time again…       

minestrone

• a generous glug of olive oil (maybe 2 tbsp)
• 1 large onion, chopped
• 2-3 carrots, peeled or scrubbed well, chopped
• 2-3 celery stalks, chopped
• 4-5 oz thinly sliced pancetta, chopped
• 2-4 garlic cloves, minced
• 1 large head of escarole (substitute chard if you can’t find), rinsed or soaked VERY well
• 1 russet potato, peeled and diced
• 1 14 oz can of diced tomatoes with juice
• a sprig of fresh rosemary
• 1 can of cannelinni beans, drained and rinsed
• 1 can of kidney beans, drained and rinsed
• 2 cans of low sodium beef broth
• a chunk of a parmesan cheese rind (don’t leave this out!  this flavor is what makes this soup)
• 1 tbsp of tomato paste
• salt and pepper, to taste

1. heat the oil in a heavy, large pot over medium heat and add onions, garlic, carrots, celery, pancetta, and a pinch of salt and pepper, and sauté about 10 minutes until onions are translucent and veggies are just beginning to brown lightly
2. add escarole and potato and sauté about 2 minutes, stirring well to combine and allow escarole to wilt
3. add the can of tomatoes and the rosemary, and cook for about 10 more minutes, allowing tomatoes to break down some and release their juices
4. meanwhile, blend about 3/4 cup of cannellini beans, tomato paste, and about 1/4 cup of beef broth in a blender or food processor
5. add the puréed bean mixture, remaining broth and cheese rind to the pot and simmer, stirring occasionally until the potatoes are tender, about 15 minutes
6. stir in the rest of the beans and cook about 2 minutes more
7. serve with freshly grated parmesan and toasty, crusty garlic bread

garlic bread

• 1 French or Italian baguette
• 1 clove garlic
• good quality extra virgin olive oil
• freshly ground sea salt and pepper

1. slice your bread and place under a broiler (watch it closely! it can burn in a matter of seconds) or in a 350 degree oven for 10 minutes
2. remove bread from the oven, and rub each piece generously with the garlic clove
3. drizzle with olive oil, and season with freshly ground sea salt and pepper

 

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