Roasted chicken and vegetables

 

roasted chicken & vegetables

Spring is a time to shake off winter’s grasp and enjoy warmer weather by grilling and dining al fresco. Sometimes, though, a spring shower can ruin those plans and make a whole day feel dreary and dull. On rainy spring days, I like to turn on my oven and put in an easy, minimally-intensive meal. The aroma of roasting chicken and vegetables will perk up any grey day!

Roasted Chicken and Vegetables

Ingredients

  • 2 bone-in, skin-on split chicken breasts
  • 3 medium sized zucchini, sliced to 1/2″ thickness
  • 8 oz. mushrooms, halved
  • 1 red onion, sliced into 8 wedges
  • 6 cloves of garlic, smashed
  • 1 tbsp. olive oil
  • Coarse salt & freshly ground pepper
  • 1/2 tbsp. dried rosemary, crushed

Preparation

  1. Preheat the oven to 375 degrees F. In a large (9″x13″) baking dish or roasting pan, combine zucchini, mushrooms, onion, garlic, and olive oil. Toss well to combine and season generously with salt and pepper. Roast for 15 minutes.
  2. While the vegetables are cooking, combine 1 tsp. salt, 1 tsp. pepper, and all of the rosemary in a small bowl. Using your fingers, gently loose the skin from the chicken meat on each breast. Spread the rosemary mixture evenly on each chicken breast under the skin. Replace the skin, and sprinkle both sides of the chicken with salt.
  3. After 15 minutes, place the chicken breasts on top of the vegetables. Continue cooking for 35 minutes, or until the chicken is no longer pink and the juices run clear. Let rest for 5 minutes before serving

 

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Honey Mustard Marinated Chicken

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Spring is a great time to grill: the weather is warm and mild without any of the humid, oppressive heat of summer. It’s a leisurely weekend activity for those with charcoal grills; propane grills are more weeknight-friendly.

These chicken breasts are marinated for a few hours in a delicious mixture of honey, mustard, and spices. They’re juicy and flavorful. Serve them with fresh grilled vegetables, a potato salad, or slaw, and you’ll have a perfect warm-weather meal.

Honey Mustard Marinated Chicken

Ingredients

  • 1/2 c. Dijon mustard
  • 1/4 c. honey
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 2 tsp. curry powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. kosher or sea salt (or any type with large, coarse flakes)
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. freshly ground black pepper
  • 2 boneless, skinless chicken breasts

Preparation

  1. To make the marinade, whisk together all ingredients except chicken in a medium bowl until smooth.
  2. Place chicken in a large resealable plastic bag and pour in about 2/3 of the marinade, reserving the other 1/3. Press the air out of the bag and seal tightly. Turn the bag several times to coat the chicken, then refrigerate for 3-4 hours.
  3. Remove the chicken from the marinade and discard bag. Grill chicken over direct medium heat* for about 8 minutes, or until chicken is firm to the touch, turning once. Brush chicken with reserved marinade while grilling. Allow chicken to rest for 5 minutes before serving.

*Direct medium heat means cooking the food directly over the heat source at medium heat, between 350-450 degrees F.

Chicken with Pecan Sauce

Chicken with Pecan Sauce

 

In this easy-to-prepare dish, chicken is lightly coated in flour and pan-fried. The pecans add a rich flavor to the sauce. Roasted summer squash and zucchini round out the meal (and soak up extra sauce!).

Chicken with Pecan Sauce

Ingredients

  • 1/4 cup pecan halves
  • 2 tbsp. butter, divided
  • 1 chicken breast, halved and pounded to 1/2″ thickness
  • 1 tsp. salt
  • 1 tsp. pepper
  • 3 tbsp. all purpose flour
  • 2 tbsp. olive oil
  • 1.5 tbsp brown sugar
  • 1/2 c. chicken broth
  • 2 tbsp. apple cider vinegar
  • 1/4 tsp. dried thyme

Preparation

  1. Melt 1 tbsp. of butter in a large non-stick skillet over medium heat. Add pecans, stirring often, until toasted and fragrant, about 2-3 minutes. Remove from pan.
  2. Sprinkle chicken breast halves with salt and pepper; dredge in flour.
  3. Add oil to skillet, and cook chicken 3-4 minutes per side, or until golden brown and slightly crispy. Remove chicken to serving plates and top with pecans.
  4. Add chicken broth to skillet and simmer for 2 minutes, scraping up any brown bits from the bottom of the pan. Add sugar, vinegar, and thyme; cook for 3-4 minutes or until sugar is melted and sauce has  thickened slightly. Whisk in 1 tbsp. butter.  Adjust seasoning with salt and pepper if necessary. Pour sauce over chicken and serve.