This recipe makes a bunch so there will be leftovers unless you have a large family. Of course you can adjust by using only one chicken, however the reviews of this recipe make me think it’s so good you’ll wish you had used two.
The recipe makes a very tasty pan sauce so some crusty bread would be a nice companion. Or rice. Or potatoes.
Roast Chicken with Bacon and Olives
Bacon and Olives
Two (3-1/2-pound) chickens, cut into 10 to 12 pieces
1/4 cup extra-virgin olive oil
1-1/2 tbsp chopped thyme leaves
1 tbsp chopped rosemary leaves
1 to 2 tsp fine sea salt
1/2 to 1 tsp hot red pepper flakes
1 tsp black pepper
10 garlic cloves, peeled
2 thick slices bacon, cut into 1/2- to 1-inch pieces
1 cup dry white wine
24 Kalamata olives
Preheat the oven to 450. Adjust the oven rack to the center position.
In a large bowl, toss the chicken with the oil, thyme, rosemary, sea salt, red pepper flakes and black pepper, rubbing the mixture all over the chicken. Arrange the chicken piec
Arrange the chicken pieces, skin side up, in a single layer on a large rimmed baking sheet. Scatter the garlic and bacon around the chicken on the baking sheet. Roast until the chicken begins to brown, about 20 minutes.
Dribble the wine over the chicken and roast for eight minutes more. Scatter the olives around the chicken and roast until the skin is golden brown and crisp and the meat is cooked and tender, 15 to 20 minutes more. (If the chicken pieces are particularly large, allow a few extra minutes.)
Let the chicken rest on the baking sheet for 10 minutes before serving. If desired, spoon some of the pan juices over the chicken. —kwc—
—kwc— Here’s another chicken recipe from Ina Garten which I have made and it was very good. The expensive European butter was worth it to me, but I’m sure you could use American butter. A nice dish for spring which is just around the corner. The recipe doesn’t say to do this but I did: mix some of the butter in the chicken skillet into the orzo. Because I’m fat like that.
Crispy Chicken with Lemon Orzo
For the chicken:
2/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin-on (about 8 ounces each)
1/4 cup canola oil
9 tablespoons good European-style unsalted butter, such as Plugrá, divided
2 tablespoons minced fresh parsley
Lemon Orzo with Feta, recipe follows
1 lemon, cut into 8 wedges Preheat the oven to 450.
For the orzo:
Kosher salt and freshly ground black pepper
1 cup orzo
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
2 tbsp good olive oil
1 tbsp minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)
Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skil let over medium heat until the butter has melted and begins to sizzle.
Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
Return the skillet to the stovetop over medium heat (careful; the handle will be hot). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
Lemon Orzo with Feta: In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
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