Lunch / Dinner
Marinated Chicken with Fresh Herbs
This marinading technique works wonders on seared meats, such as steak, pork chops, and ran-roasted chicken. Try it with a side dish of Roasted Gold Potatoes.
Preheat oven to 450°.
Heat 2 Tbsp. oil in a nonstick ovenproof skillet over medium-high. Sauté chicken skin side down until golden, 4 minutes. Flip chicken, sauté 2 more minutes, then transfer skillet to the oven. Roast chicken 15 minutes; add tomatoes to the skillet. Cook chicken until a thermometer inserted into the thickest part, but not touching bone, registers 160°, about 5 more minutes.
Combine ¼ cup oil, garlic, rosemary, and sage on a small serving platter; season with salt and pepper. Transfer chicken and tomatoes to the platter. Let chicken rest 10 minutes before serving, flipping the piece every few minutes to coat with oil and herbs.
These are skin-on breasts with the thigh bone attached, but it’s fine to use boneless, skinless breasts.
Roast the seared breasts in the oven, then add the tomatoes and roast a few more minutes.
For the best flavor, use extra-virgin olive oil and fresh herbs.
Transfer chicken from the skillet to the platter, turning it often to coat the pieces.
Per breast with 1 Tbsp. herb oil
% Daily Value*
Total Fat 38g 58%
Saturated Fat 8g 40%
Cholesterol 116mg 38%
Sodium 597mg 24%
Carbs 3g 1%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.