Last week I posted “Five superBOWLS for the Patriots; Five superDISHES for you.” I promised five chicken dishes that you can create from roasted chicken. First, you need the roasted chicken so, here you go!
Step one… Let’s get roasting!
FYI! This is a delicious weeknight dinner all on its own. Serve it up with some mashed potatoes and a veg; Comfort food!
What you’ll need
Six large bone-in chicken breast halves, with skin
Three medium onions, peeled and roughly sliced.
About a quarter cup of EVOO (extra-virgin olive oil)
Twelve whole peeled garlic cloves
Six pats of butter (approximately 1/3 tablespoon each)
About Two Tsp of Garlic Powder
Coarse sea salt
Fresh ground pepper
Twelve sprigs of fresh thyme
Twelve sprigs of fresh rosemary
What to do:
Preheat oven to 400 degrees F (190 degrees C)
Cover a half-sheet pan with heavy duty aluminum foil and spread the onions evenly on top.
Rub chicken breasts with olive oil, sprinkle generously with salt and fresh ground pepper and sprinkle with garlic powder.
Place the breasts on top of the onion on the pan.
Gently lift the skin of each breast and place 2 cloves of garlic and a pat of butter between the skin and the flesh. (The garlic will infuse and the butter will self- baste the chicken)
Place thyme and rosemary on top
Bake for approximately 40- 50 minutes or until the juices run clear and the instant read thermometer reaches 165 degrees
Sparkle On, Friends!