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Sunday, January 06, 2013

Garlic Chicken with Roasted Asparagus


Roasted asparagus is an indulgence for me - I could have a plateful of it for lunch and be satisfied and grateful for a sumptuous meal. And it is so easy to make: trim the woody stems, toss with some olive oil and salt+pepper, lay out in a single layer in a roasting pan, cook in a 425°F oven for about 15 minutes and it is ready!

Garlic chicken breasts are easy to make as well - since I was using a 425°F oven for the asparagus, I baked the chicken breasts in the oven right after. But they can be pan-cooked or grilled. 

Preferably pound the chicken with a mallet to a uniform thickness - I tend to miss this simple step sometimes and end up with a rubbery dry thinner part of the breast while the thicker one is just perfectly done. 

Marinade: soy sauce, minced garlic or garlic powder, vegetable oil, a splash of red wine vinegar, hot sauce (I like Tapatío™ Hot Sauce for this).

Save some marinade to baste while cooking, and to drizzle some over the cooked chicken before serving.

Simply slit the chicken breast and marinate in the fridge for several hours or overnight. Stuff a clove of garlic in each slit and bake in a 425°F oven for about 20 minutes. Check part way and give it a half turn if preferred. Remove when done - when the internal temperature is 165°F in the thickest part. Allow to rest at room temperature for at least 10 minutes before serving.

On an aside, I love the dedication of some of my fellow food bloggers for taking step by step pictures and giving detailed instructions! I don't think I have that patience or dedication. But am happy to share the successes in my kitchen and what gives me joy to cook and present for my family.


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