Garlic-Roasted Chicken

Garlic-Roasted Chicken

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Total Time: 30 min
Prep: 5 min
Cook: 25 min
Yield:4 servings
Level:Easy

Ingredients
2 tablespoons extra-virgin olive oil
4 skin-on, boneless chicken breasts (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
2 heads garlic
4 sprigs fresh rosemary
4 slices sourdough bread, grilled or toasted
2 tablespoons white wine vinegar

Directions
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.

Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.

Place the bread on a platter and top each slice with a chicken breast. Add the vinegar to the skillet and scrape up any browned bits with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.

Tip: You can squeeze the garlic out of its skin and spread on the chicken or bread.

Photograph by Antonis Achilleos

Recipe courtesy of Food Network Magazine

Read more at: www.foodnetwork.com

Minty yoghurt dip

Minty yoghurt dip

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SERVES 6

“This is so easy to whip up, just serve with some crinkle cut veggies to dip for a fun snack ”

Ingredients

4 sprigs of fresh mint
1 lemon
¼ clove of garlic
200 g natural yoghurt
sea salt
freshly ground black pepper

Method

This dip is delicious, much tastier than the shop-bought ones you can get, and you know exactly what’s gone into it.

1. Pick and finely chop the mint leaves on a chopping board, discarding the stalks, then add them to a mixing bowl.

2. Use a microplane to finely grate the zest of half a lemon onto the board, then transfer to the bowl.

3. Cut the lemon in half.

4. Squeeze the juice into a bowl, using your fingers to catch any pips.

5. Peel and very finely chop the garlic on a board, then scoop it up and add to the bowl.

6. Add the yoghurt and a tiny pinch of salt and pepper, then stir everything together.

7. Have a taste and add a squeeze more lemon juice, if you think it needs it.

8. Transfer to a serving bowl, and serve with a platter of veggies for dipping.
Read more at www.jamieoliver.com