Chicken is roasted with browned butter and figs then topped with some sweet caramelized onions and tangy gorgonzola cheese.
Ingredients
1 t olive oil
6 cloves roasted garlic
2 T butter
1 to 1 1/2 C water
6-8 chicken breasts
8-12 figs, sliced in 4
salt, to taste
pepper, to taste
2 onions, sliced
1 T honey
1/4 C (or more) gorgonzola cheese
Instructions
Pre-heat oven to 375F.
Drizzle garlic with olive oil and wrap in foil. Roast for 45-60 minutes. Remove from oven. When cool enough to handle, squeeze pulp from 6 cloves garlic and mash with a fork. Set aside.
Brown butter in a small skillet (watch carefully so it doesn’t burn).
Grease a large ovenproof dish. Add water. Add chicken. Top with figs, salt, pepper, and then drizzle browned butter over.
Bake uncovered for 45-60 minutes, or until internal temperature of chicken reaches 170F.
Add onions and honey to a dry skillet. Cook over low heat for 30-40 minutes, stirring occasionally.
Remove from oven and top with mashed roasted garlic, caramelized onions, and dot with gorgonzola.
It’s 10am as I type this, and I can not wait for dinner… It may be a long day. 😉
Here’s what inspired this dish: yumminess and ease. It’s gonna look like you slaved away. Seriously. But, the reality is that this meal takes minimal preparation, and most of the cooking time is inactive. Winner winner chicken dinner. Oh and then bonus, it taste amazing. How can it not with all those amazing herbs, roasted tomatoes and peppers, and juicy chicken thighs.
Sigh. Have I mentioned that I’m really hungry?
I am going to serve this with a green salad, and some hearty bread to use to soak up the sauce and wipe the plate clean.
And when I’m done eating, I may just come back here and stare at the photos and imagine that I could eat this at every meal… Ok, maybe that’s exaggerating a little bit. I’ll leave breakfast alone.
Although, with any leftovers, you could make some hot grits to go along with slices of cold chicken, and serve it with a fruit salad. If you’d rather leave chicken for lunch and dinner (totally cool), you might enjoy a chicken salad sandwich. Toss chopped chicken with some mayo, the tomatoes, and peppers, and a bit of the pan drippings, maybe a bit of dijon mustard.
Or maybe there won’t be any leftovers. I could see that happening.
Happy Eating!
Herbed Roasted Chicken Thighs with Cherry Tomatoes
Quick and easy and so delicious. Chicken is browned on the stove in savory infused butter and olive oil, then roasted with veggies. Winner.
Ingredients
2 T olive oil, divided
1 T unsalted butter
1 sprig fresh savory
pinch salt
pinch pepper
2-3 chicken thighs, bone-in
1 C (heaping) cherry tomatoes (about 24-26)
2 sweet peppers, sliced (bell peppers would work too, use 1-2)
1/4 t dried thyme
1 T fresh savory, chopped
1/4 t dried oregano
1/4 t dried parsley
1/4 t dried rosemary
to taste, salt
to taste, pepper
1/4 C red wine vinegar
1/4 C balsamic vinegar
Instructions
Pre-heat oven to 425F.
Heat ovenproof skillet over medium heat. When hot, add butter and 1 T olive oil. When hot, add sprig of savory and swirl around (infusing the butter and oil) for 2 minutes. Discard savory.
Add a tiny bit of salt and pepper to oil. Add chicken, skin side down, and sprinkle with a bit of salt and pepper. Cook for 3-5 minutes, flip, and cook 3-5 minutes more.
Remove from heat. Add tomatoes and peppers. Drizzle with remaining olive oil and sprinkle with herbs, salt, and pepper. Pour vinegars into the bottom of the pan. Cook for 20-25 minutes, or until a meat thermometer registers 180F.
Serve with tomatoes and peppers, topped with pan drippings and a slice of crusty bread for mopping up the sauce.
Perfect for a picnic or a BBQ, this is a light yet hearty salad, with plenty of delicious summer veggies.
Ingredients
2 C uncooked quinoa, rinsed and drained
4 C stock or water
4 ears of corn, kernels sliced off the cob
2 small summer squash, diced
1 C green beans, diced
1/4 to 1/2 C red onion, diced or minced
5 small tomatoes, diced
1 C chicken, cooked and chopped
Dressing: 1 T lemon juice
1/2 to 1 T apple cider vinegar
2 T balsamic vinegar
1/2 T maple syrup
1 t dijon mustard
salt, to taste
pepper, to taste
pinch cayenne
2 T fresh basil, chopped
1 T fresh parsley, chopped
1 t fresh oregano, chopped
1 t fresh chives, chopped
3/4 C olive oil
Instructions
In a medium pot combine quinoa and stock/water. Stir. Cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 15-20 minutes, or until liquid is absorbed and quinoa is cooked.
Whisk together all dressing ingredients except olive oil. Whisk and slowly stream in olive oil. Taste and adjust seasoning if needed.
Combine half the dressing with the quinoa. Refrigerate while you prepare the veggies.
Combine quinoa with remaining dressing, chicken, and veggies. Stir well. Taste and adjust seasoning if needed. Cool completely.
Serve as larger portions for a main dish, or smaller portions along with something grilled and delicious as a side.
