Thursday, July 21, 2011

Roasted Chicken w Garlic, Onions, Tomato & Bleu Cheese

This was a "left-over" dish.  I needed to use up a bunch of things and this is what I came up with.  Serve it all on top of your homemade focaccia bread and omg yes delicious.  Salty, juicy, and that roasted flavor of the garlic- o man! My mouth is watering right now.  When you roast garlic whole- it is something completely different than raw garlic or even cooked.  It gets this subtle nutty and sweet flavor.  Roast a whole head of garlic and use what you need now and save the rest for later.  It can be used in sauces, salad dressings, or even just smeared on things almost like butter. Another thing that makes this dish awesome is that it is super easy- everything just gets popped into the oven- all you need to do is cut the veggies!



Ingredients
  • 4 boneless skinless chicken breasts
  • 2 onions sliced
  • 1 pepper, sliced (I used mini peppers and I just halved them)
  • 1 whole head of garlic (take 2 cloves and mince them)
  • 3 tomatoes sliced
  • few ounces of blue cheese
  • I used McCormick's Montreal Steak Seasoning (but if you don’t have, just use salt, pepper & a little crushed red pepper flake)
  • 1 tsp dried oregano
  • salt and pepper
  • EVOO
  1. Preheat the oven to 450 degrees
  2. Place the chicken in a baking dish or sheet pan- drizzle with oil and the Montreal seasoning and oregano.
  3. On a baking sheet put the onions, pepper, and two minced garlic cloves and drizzle with oil and salt and pepper
  4. Take the remaining head of garlic, slice the top off (not the root end) and wrap in a small piece of tinfoil. Before you seal it up drizzle with just a little bit of oil.
  5. Put the chicken, veggies and garlic pouch in the oven.
  6. Cook for about 15 minutes, then flip the chicken and toss the veggies around.
  7. Cook for about another 10 minutes or until the chicken is cooked through to 165 degrees. I like to put the chicken under the broiler for a minute or two to get it browned on the outside
  8. Slice the chicken.  Take your leftover focaccia bread and top with the onions and peppers. Top it all off with the fresh tomatoes and blue cheese.  Drizzle with a bit of oil and dig in! Oh and don’t forget to serve a bunch of roasted garlic along side!


3 comments:

EBK said...

OK this is going to be my dinner this weekend. It looks fantastic! I'll be watching your blog regularly! --Your culinary minded ex-prof...

A Year on the Grill said...

This looks beautiful well done post

Brianne said...

Thank you both! I hope you enjoy. And keep coming back for more easy delicious food! :)

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