Garlic roasted chicken dinner
My new favorite dinner: Garlic roasted chicken, green beans, pan roasted potatoes & bruschetta.
- 2 T extra-virgin olive oil
- 4 skin-on, boneless chicken breasts, or 8 skin-on thighs (about 1 1/2 lbs.)
- Salt and freshly ground pepper
- 2 cloves garlic, peeled
- 2 T white wine vinegar
- 3 T water
Preheat the oven to 425 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.
Flip the chicken; add the garlic to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes (a little longer for thighs).
Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken.
Green beans were sauteed in EVOO with salt, pepper & garlic powder. Potatoes were done in a pan with EVOO, and a mixture of spices.
5 plum tomatoes, cored & seeded
2-3 cloves garlic
Chop tomatoes, put in bowl. Put cloves of garlic through a press or chop fine. Add salt to taste, stir. Add basil. Refrigerate about 1/2 hour before serving. Place on slice of bread and/or fresh mozzarella and drizzle with EVOO, if desired.