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June 2, 2020This is about...
One Pan Chicken with Garlicky Cherry Tomato Sauce---YUM!
One Pan Chicken with Garlicky Cherry Tomato Sauce---YUM!
I'VE BEEN RUMMAGING AROUND IN MY FREEZER AGAIN. I found some
BONELESS CHICKEN BREASTS AND BACON in there.
I also had some cherry tomatoes sitting on the counter.
SO HERE'S AN EASY ONE PAN RECIPE THAT MAKES USE OF ALL OF THEM. You probably have all of the dry spices---oregano, smoky paprika and cumin,-- the lemon and garlic already. If you don't, you can leave one or 2 of them out and it would still be delicious. Plus maybe you have some fresh parsley on hand or some other fresh herb? It's planting time here in Woodstock, although 3 weeks ago we had a blizzard just before Mother's Day---so weird. I started planting some herbs on my back porch, maybe you did too?
It's best if you can start this recipe a few hours before you want to eat it, so you can marinate the chicken. But it will still be delicious if you don't have the time, or maybe you forgot like me--no judgement here.
IT'S A LIGHTLY SPICY DISH. The tomatoes get very soft and the garlic, cumin, oregano and paprika flavor the sauce. Add the crunch of the crispy bacon, and it's a pleasant change from the basic baked chicken you might be eating a lot of lately.
BE WELL AND BE SAFE!
LESSONS Learned:
1. If you remember, and you have the time, try and marinate the chicken for at least an hour, if not more-- up to 6.
2. The size of the chicken pieces, and if you use boneless breasts or thighs, will determine how long your bake time is. The breasts will usually cook a little faster than the thighs--maybe 5 minutes less. If you have an instant read thermometer, you want at least an internal temperature of 160-5 degrees F in the thickest part of the chicken.
One Pan Chicken with Garlicky Cherry Tomato Sauce
(inspired by Melissa Clark)
Ingredients:
1 pound boneless, skinless chicken breasts or thighs
½ teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
6-9 whole unpeeled garlic cloves, depending on size
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 ½ tablespoons fresh lemon juice
1 tablespoon sweet paprika
1 teaspoon dried oregano
1 teaspoon brown sugar
¾ teaspoon ground cumin
1 pint cherry tomatoes, halved
2 -3 slices diced bacon, about 2 ounces
2 Tablespoons white wine, optional
fresh minced parsley and freshly squeezed lemon juice for garnish
Make the chicken:
Season the chicken all over with salt and pepper, and place on either a small baking dish, about 7" x 11 ", or a small rimmed baking sheet.
Smash all the garlic cloves with the side of a knife, and then peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar, and cumin. Pour the mixture all over the chicken, lifting it up to allow the bottom to get coated too. It's not necessary but if you have the time, allow 1-2 hours up to 8 to marinate the chicken.
Preheat the oven to 425 degrees F, and let the chicken sit in the marinade while the oven gets up to temperature.
Surround the chicken with the tomatoes and the remaining smashed, peeled garlic cloves. Season the tomatoes lightly with salt and a little drizzle of olive oil. Scatter the bacon all over the top.
Bake the chicken for 15 minutes. And then, stir the tomatoes, trying not to disturb the chicken. Bake another 15-20 minutes until it is nicely browned and cooked through, for a total of 30 to 35 minutes. The timing will change depending on the size of the chicken pieces. You want an internal temperature of 165 degreed F.
Transfer the chicken to a plate and cover to keep warm. If using, add the white wine to the tomatoes. Stir the tomatoes, scraping up any browned bits from the bottom and sides. Bake the tomatoes for another 10 minutes to further soften them. Taste for seasoning, adding salt and/or pepper if needed.
To serve, I like to slice the chicken into 1/2 -1 inch thick pieces, and spoon the sauce all over. Of course you can just serve the pieces whole topped with the sauce. Garnish with the parsley if you have it, and if you like add a squeeze of lemon on top.
Makes 2- 3 servings. Easily doubled. YUM!
It's best if you can start this recipe a few hours before you want to eat it, so you can marinate the chicken. But it will still be delicious if you don't have the time, or maybe you forgot like me--no judgement here.
IT'S A LIGHTLY SPICY DISH. The tomatoes get very soft and the garlic, cumin, oregano and paprika flavor the sauce. Add the crunch of the crispy bacon, and it's a pleasant change from the basic baked chicken you might be eating a lot of lately.
LESSONS Learned:
1. If you remember, and you have the time, try and marinate the chicken for at least an hour, if not more-- up to 6.
2. The size of the chicken pieces, and if you use boneless breasts or thighs, will determine how long your bake time is. The breasts will usually cook a little faster than the thighs--maybe 5 minutes less. If you have an instant read thermometer, you want at least an internal temperature of 160-5 degrees F in the thickest part of the chicken.
(inspired by Melissa Clark)
Ingredients:
1 pound boneless, skinless chicken breasts or thighs
½ teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
6-9 whole unpeeled garlic cloves, depending on size
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 ½ tablespoons fresh lemon juice
1 tablespoon sweet paprika
1 teaspoon dried oregano
1 teaspoon brown sugar
¾ teaspoon ground cumin
1 pint cherry tomatoes, halved
2 -3 slices diced bacon, about 2 ounces
2 Tablespoons white wine, optional
fresh minced parsley and freshly squeezed lemon juice for garnish
Make the chicken:
Season the chicken all over with salt and pepper, and place on either a small baking dish, about 7" x 11 ", or a small rimmed baking sheet.
Smash all the garlic cloves with the side of a knife, and then peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar, and cumin. Pour the mixture all over the chicken, lifting it up to allow the bottom to get coated too. It's not necessary but if you have the time, allow 1-2 hours up to 8 to marinate the chicken.
Preheat the oven to 425 degrees F, and let the chicken sit in the marinade while the oven gets up to temperature.
Surround the chicken with the tomatoes and the remaining smashed, peeled garlic cloves. Season the tomatoes lightly with salt and a little drizzle of olive oil. Scatter the bacon all over the top.
Bake the chicken for 15 minutes. And then, stir the tomatoes, trying not to disturb the chicken. Bake another 15-20 minutes until it is nicely browned and cooked through, for a total of 30 to 35 minutes. The timing will change depending on the size of the chicken pieces. You want an internal temperature of 165 degreed F.
Transfer the chicken to a plate and cover to keep warm. If using, add the white wine to the tomatoes. Stir the tomatoes, scraping up any browned bits from the bottom and sides. Bake the tomatoes for another 10 minutes to further soften them. Taste for seasoning, adding salt and/or pepper if needed.
To serve, I like to slice the chicken into 1/2 -1 inch thick pieces, and spoon the sauce all over. Of course you can just serve the pieces whole topped with the sauce. Garnish with the parsley if you have it, and if you like add a squeeze of lemon on top.
Makes 2- 3 servings. Easily doubled. YUM!