New England Open-House Cookbook by Chase Sarah Leah

Author:Chase, Sarah Leah
Language: eng
Format: epub
Publisher: Workman Publishing Company
Published: 2015-06-01T16:00:00+00:00

Baked Chicken Breasts with Window Box Herbs

In the last three homes I have owned, including the current one, my kitchen has been located on the second level of the house, prompting me to keep several window boxes planted with fresh herbs on the decks adjacent to the kitchen so I need not traipse up and down stairs to the garden every time, which is almost all the time, I am in need of a sprig of this or a sprig of that. This recipe, which I usually make at least once a month, is perfect as a confirmation of the wisdom of my window box practices.

For reasons I have yet to grasp, skin-on, bone-in chicken breasts are never as easy to come by as skinless, boneless chicken breasts, so I stock up whenever I can on the flavorful, skin-on Amish raised chicken breast halves sold at Whole Foods Markets specifically to make this recipe. Serves 4

3 tablespoons extra virgin olive oil

2 tablespoons (¼ stick) unsalted butter

2 teaspoons minced fresh oregano

2 teaspoons minced fresh thyme

2 teaspoons minced fresh rosemary

2 teaspoons minced fresh chives

⅓ cup dry white wine

4 skin-on, bone-in chicken breast halves (8 to 10 ounces each)

Sea salt and freshly cracked black peppercorns

12 shallots, peeled

16 cloves garlic, peeled or unpeeled (see Note)

1 Preheat the oven to 400°F.

2 Place the olive oil and butter in a roasting pan large enough to hold the chicken breast halves with about 1½ inches in between each breast. Place the roasting pan in the hot oven to melt the butter, 4 to 5 minutes.

3 Remove the roasting pan from the oven and swirl the olive oil and butter together to combine. Stir in the oregano, thyme, rosemary, chives, and white wine. Dip each chicken breast half into the herb mixture, turning to coat the breasts generously with the mixture. Arrange the chicken breasts in the roasting pan, skin side up, spacing them 1½ inches apart. Season the chicken with salt and cracked peppercorns to taste. Scatter the shallots and garlic cloves in between and around the chicken breasts.

4 Bake the chicken until the skin is browned and crisp and the shallots and garlic are very tender, 50 minutes to 1 hour, basting it 2 or 3 times with the juices in the roasting pan. Serve the chicken breasts hot, surrounding each breast with some roasted shallots and garlic.

Note: If you don’t peel the garlic when you serve the chicken the cloves will have to be squeezed out of their skins when you eat, which I personally find to be part of the fun of this chicken.

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