Main Dishes Poultry Recipes

Roast Chicken With Garlic And Calabrian Peppers

June 8, 2018
roast chicken

Something magical happens when you roast garlic in olive oil and chicken drippings. By applying heat, garlic becomes soft, with a buttery flavor and texture. Garlic is from the Allium genus — other relatives are onions, leeks, chives, and shallots — a powerful bunch of kitchen ingredients when it comes to infusing flavor into a slow-cooked dish. Allicin, one of garlic’s sulfur compounds, contributes most to its sharp, acerbic taste when raw. It is broken down under heat and removed, leaving only mellow, creaminess.

Here, roasting chicken alongside garlic and bright red Calabrian chile peppers creates a luxurious dish with a touch of zing. Serve with truffle oil roasted diced potatoes for an eloquent, sensory experience.

roast chicken

Potatoes may be roasted in the same oven on a lower rack. Toss with 2 T truffle oil, salt, and pepper. Begin roasting the potatoes while browning the chicken. Everything should finish at the same time.

Roast Chicken With Garlic And Calabrian Peppers Recipe

4 bone-in chicken breasts

8 bone-in chicken thighs

4 T olive oil, divided

salt

pepper

12 garlic cloves, peeled, whole

2 -1/2 cups chicken stock

1/4 cup lemon juice

1/3 cup Calabrian chili peppers

3 sprigs oregano, leaves stripped from stems

2 cups spinach leaves

2 T butter

4 T olive oil, divided

truffle oil for drizzling

Heat oven to 400°F.

Note: the recipe will accommodate 2 cast iron skillets or other oven-proof roasting pans with lids. Alternatively, you can cover a large pan with aluminum foil during the last part of cooking the chicken.

In each of two cast iron or heavy skillets, warm olive oil. Brown chicken pieces in batches on both sides until deep brown and skin is crisped. Remove chicken to a large bowl.

Combine chicken stock and lemon juice and off heat pour into two cast iron skillets, dividing equally. Using wooden spoon, scrape up browned bits. Scatter garlic and chilies into skillets.

Place chicken pieces skin side up in skillets. Roast in oven for 35 minutes covered and remove from oven. Remove chicken to clean plates.

Combine juices of both skillets in one. Add butter, oregano, and spinach leaves to remaining broth in skillet and wilt spinach. Drizzle with truffle oil.

Serve in shallow bowls with truffle oil roasted potatoes.

Note: potatoes may be roasted in the same oven on a lower rack. Toss with 2 T truffle oil, salt, and pepper. Begin roasting the potatoes while browning the chicken. Everything should finish at the same time.

Subscribe to get the latest recipes and stories from Feeding the Famished!



Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress

You Might Also Like

No Comments

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.