Patience is a virtue but it sucks if you forget to marinate from the night before. This recipe called for overnight or 6+ hour marinating, I apparently skipped that part when reading the recipe due to my 'gung ho-ness' on wanting to create this dish.
Ingredients:
8 whole garlic cloves
1/2 cup olive oil
1 Tablespoon honey
2 teaspoons kosher salt
1-1/2 teaspoons freshly ground black pepper
Grated zest of 2 lemons (use a microplane)
Juice of 2 lemons (about 1/2 cup)
1/2 cup chopped fresh sage leaves
6 (8-ounce) bone-in chicken breasts, skin on
Place garlic in a food processor and process to a puree. Add olive oil, honey, kosher salt, and pepper, processing to combine. Add lemon zest, lemon juice, and sage. Pulse a few times until sage is rough-cut.
Pour the marinade into a freezer zip-top bag. Add chicken breasts, seal, and toss to coat the pieces. Open the bag, squeeze out all the air so the chicken is covered, then seal again. Refrigerate at least 6 hours or overnight. Let sit at room temperature for 15 minutes before grilling or baking. Discard the used marinade. *Since I didn't 6 hours, I opted for 1 hour with constant turning of the bag.
To Bake: Preheat oven to 400 F. Line a rimmed baking sheet with foil, and insert a baking rack. If you're keeping a kosher kitchen and only have dairy baking racks or just don't want to clean a grill after baking chicken on it... you may want to skip this part.
So I opted to pop the chicken on to a sprayed pan and I prayed for the best.
Bake chicken breasts for 40 to 45 minutes or until meat thermometer reaches 170 in thickest part of the meat not touching bone. Crisp skin under broiler for a few minutes, if needed. Do not overcook or the chicken will be dry.
Recipe source-
http://homecooking.about.com/od/condimentrecipes/r/blcon116.htm?p=1
(Eventually, I'll get the hang of photographing my dishes!)
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