Three words: Lovely. Simple. Rustic. One pot meal. 15 minutes prep time. $9 and 404 calories per serving. Okay, that’s more than 3 words, but this dish sells itself. We totally love peasant dishes like these for a quick weeknight meal that feels sorta fancy. The only ingredients (apart from salt & pepper, which we don’t count as being an ingredient to worry about) are chicken, garlic, fresh rosemary, sourdough bread and white wine vinegar. We serve this with asparagus as an added, green bonus. FNM suggests to squeeze the roasted garlic out of it’s skin and spread it on some extra sourdough. YES, do this – it is fantastic. The garlic will become soft and very intense in flavor. Fabulous.
Tips (unsponsored): Look for chicken breasts that are on the smaller side, as larger ones take longer to cook and risk becoming dry. We find our skin-on, bone-in breasts at Walmart. Pat them dry before cooking – this will result in a better brown color and crisper skin.
There isn’t a ton for kids to do here, but have them handle the rosemary and point out it’s wonderful fragrance. As you prepare and eat this dish together with your family, teach them about some of the health benefits they are providing their bodies:
- Garlic helps to keep your immune system strong (fun fact: it was used to fight gangrene during wars).
- Rosemary provides your body with vitamin A, which helps you have good vision.
- Asparagus (if you use it) is a great source of fiber, which you need for healthy digestion.
This dish doesn’t scream any particular ethnicity to us, so let’s learn a few things about Iran and it’s people:
- Until college, girls and boys go to school separately and they are only taught by their own gender.
- Kids have religion classes, just like math and science, where they learn about Islam.
- Families usually eat together on the floor. Food is spread out over a kind of tablecloth.
From: Garlic-Roasted Chicken
- 2 tablespoons extra-virgin olive oil
- 4 small, skin-on, boneless chicken breasts (about 1½ 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
- 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, start checking at 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.
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