Roasted Chicken Breasts with Meyer Lemon and Italian Herbs

This is quick and easy. The chicken is fragrant and juicy. A good way to use those chicken breasts on sale. Use roasted bones and skin for Roz’s Jewish Chicken Soup  ; perfect to make broth for Minestrone Soup on a rainy day.

5 bone-in chicken breasts with skin attached
Olive oil, about 3 Tb
5  garlic cloves, chopped
2 sprigs fresh rosemary, chopped
2 Tb fresh thyme, minced
About 1 Tb each dried oregano and thyme
About 1 tsp chili flakes
Sea salt and pepper
Fresh basil leaves
2 lemons: ½  sliced and 1 ½  juiced and zest grated
 

Preheat oven to 450′

Oil a large roasting pan

Salt underside of breasts. Place breasts in pan, skin side up

Stuff garlic, rosemary, fresh thyme and a lemon slice under each breast skin

Sprinkle dried herbs, chili flakes, salt and pepper over breasts

Sprinkle olive oil over breasts

Roast in 450’ oven for 50 minutes

Squeeze lemon juice over cooked chicken. Garnish with fresh basil and Meyer lemon zest.

Italian herb Eggplant with chicken and/or garbanzo beans

on pasta with grated parmesan

Italian herbs

Serves 4  time: about 40 minutes

Eggplant is the food of the gods, especially when roasted. I don’t add any oil to it.  Roast it whole for an hour in a  425′ oven, until soft. You can put in the same roasting pan while you are baking a whole chicken, and use it the next day or two. The time will vary with the size of the eggplant of course, but for this recipe I used a medium eggplant. My other favorite vegetable is artichokes. My family teases me that I put artichoke hearts in almost everything (ok not desserts). They add a subtle sweetness to the dish. I use the pale green zucchini which doesn’t have the bitterness of regular dark green zucchini. Small zucchini have a better taste.

For a vegetarian version, just omit the chicken. Vegans can omit the parmesan cheese as well.

ingredients

ingredients italian chicken

1 medium eggplant

1 Tb olive oil

1/2 onion, chopped

1 chicken breast (2 halves), chopped

1 sprig oregano, diced to make 1 Tb.

1 sprig rosemary, minced to make 1 tsp.

3 cloves garlic, minced, or 3 cubes frozen garlic*

1 cup fresh red bell pepper or frozen sliced bell peppers*

4 Roma tomatoes, chopped

10 mushrooms, chopped

15 oz. can garbanzo beans

1 tsp salt to taste

1 tsp balsamic vinegar

1 Tb red wine

1 tsp sugar

2 small pale green zucchini, chopped

1 bunch spinach, leaves only, chopped

14 oz. can artichoke hearts in water,* drained and sliced

3 sprig basil, diced to make 1 Tb

*(you can get these at Trader Joe’s)

Roast eggplant (prick it with a fork before putting in the roasting pan to prevent an explosion!) and let cool; then scoop out and chop.

Pick fresh herbs: 1 sprig each of oregano and rosemary, and 3 sprigs basil.

Sauté onion in 1 Tb olive oil for one minute, then add chicken breast.

Add garlic, chopped mushrooms and sliced bell peppers, eggplant, Roma tomatoes,  garbanzo beans, rosemary, oregano, and  salt. Add balsamic vinegar, wine and sugar. Cook for 10 minutes.

Add zucchini, and artichoke hearts . Cook for a few more minutes until zucchini and artichoke hearts are hot. Place spinach on top and cook covered a few minutes, until spinach is wilted. Mix in basil.

Serve over ½ lb  penne or spaghetti, sprinkle with Parmesan cheese.

Italian chicken and veggies cooking in pan