Thursday, September 1, 2011

Double Take: Spicy Roast Chicken

(For all those people concerned about heat: this recipe isn't hot spicy, but herbed spicy. If concerned, ditch the red pepper. For those who like heat, you can add that element here by amping up the red pepper.)

Sometimes less is more. Today's recipe doesn't brag major craziness. Instead it asks you to accept it as it is (more or less) and enjoy a meal that has really great flavor. We've had some very good chicken recipes in our Double Takes recipes over the last few months. Mel has been very excited about chicken dishes and especially enthusiastic about roasted chicken. This is only the second roasted chicken dish I've made but both I've had were great. I'd have to say this one wins due to its simplicity and abundant flavor. It might roll over my favorite of the past year ...Morroccan Chicken. Yeah, I'm going to post that eventually. Lab work is eating my life right now so you'll need to be satisfied with this for now.

Reasons to be satisfied with this recipe:

It is...

Minimal Hands on Time
Both Mel and I liked it and so does Mel's if-you-have-a-recipe-I-like-why-change-it Husband, Bender  (It is not that common for all of us to love something.)

On the theme of less is more, that's all I have to say about that.

Spicy Roast Chicken served with steamed green beans, broccoli, and potatoes

Spicy Roast Chicken (adapted from The Wednesday Chef )

This recipe  was originally from Barbara Fairchild's list of favorite dishes from 50 years of Bon Appetit.

Serves 2-4 (It served me 4 times.)
Total Time: 45 minutes

1 1/2 c. whole cherry tomatoes stemmed
1/8 cup olive oil
5 garlic cloves, pressed
3/4 teaspoons dried crushed red pepper
1/2 tablespoon dried oregano (divided in half)
1 Tbsp dried rosemary (divided in half)
4 boneless chicken thighs
Salt and freshly ground pepper

1. Heat the oven to 450 degrees. Toss the tomatoes, olive oil, garlic, crushed red pepper and 1 tablespoon marjoram in a large bowl to combine.

2. Place the chicken on a rimmed baking sheet, an 8x8 glass dish or a dutch oven. (I used the 8x8 baking dish so I wouldn't have to worry about spilling. I hate cleaning the oven.) Pour the tomato mixture over the chicken, arranging the tomatoes in a single layer on the sheet around the chicken. Sprinkle generously with salt and pepper. Roast until the chicken is cooked through and the tomatoes are blistered, about 35 minutes.

Spicy Roast Chicken with Blistered Tomatoes? Check! Time to eat!

3. Transfer the chicken to plates. Spoon the tomatoes and juices over the chicken. Sprinkle with the remaining 1/4 tablespoon oregano and 1/2 Tbsp rosemary. Sniff deeply with pleasure, then serve.


As a graduate student, time in the evening can be scarce, if existent. This recipe takes about 45 minutes and its delicious. I'm not talking about 45 minutes of prep work either. It takes less time to prep this than it does to heat my oven. Once in the oven, I diced some potatoes and steamed them for 10 minutes. Fresh from my garden, I added strung green beans (half runners) and broccoli.  I sprinkled the veggies with rosemary, oregano, 2 garlic cloves, kosher salt, and ground pepper and let them steam another 7 minutes.

The taste had a balance of herbs that made me want a second piece even though I was already full. (I stopped at one though.) This was so flavorful I ate all 4 servings without getting bored of having the same leftovers. This is no small feat for me.

Eager for a second opinion? Check out Mel's post at Fabulously Fun Food.

1 comment:

  1. It's crazy how good this recipe is! I suddenly want to make it again next week!