This recipe is inspired by this recipe, from Williams-Sonoma.com
2-6oz Organic Chicken Breasts (boneless, skinless)
Sea Salt and Black Pepper, to taste
2 T. EVOO
4 Yukon Gold Potatoes, sliced into 1" rounds (use parsnips, if you are avoiding potatoes*)
4 Carrots, cut into 2" diagonal chunks
15 Garlic Cloves, peeled
1 T. Minced Fresh Rosemary
1 T. Minced Fresh Thyme
Zest of 1 Lemon
1/4 C. White Wine
1/4 C. Low-Sodium Organic Chicken Stock
- Preheat an oven to 400°F.
- Season the chicken with salt and pepper. In a wide Dutch oven over medium-high heat, warm 1 T. olive oil. Working in batches, brown the chicken, 2 to 3 minutes per side. Transfer to a plate.
Add the remaining 1 T. olive oil to the pan and add the potatoes and carrots. Toss to coat and cook for 2-3 minutes, until slightly brown on the edges. Add the garlic to the pan and cook, stirring, for 1 minute. Remove the pan from the heat. Add the chicken, rosemary, thyme and lemon zest and stir to combine. Transfer the pan to the oven and roast for 10-15 minutes, until chicken is cooked through but not overdone (the meat should still have a little give to it, as it will continue to cook as it rests. See this post).
- Transfer the chicken to a plate; leave the garlic in the pan. Cover the chicken loosely with aluminum foil.
Set the pan over medium heat and mash the garlic with the back of a spoon. Add the wine and cook for 3 minutes. Add the stock and cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper.
- Serve the chicken with pan sauce (I strained it, as Scott doesn't care for chunks of garlic) and a sprig of thyme, for garnish.
*You can omit the potatoes in this recipe; I added them for Scott after a blaster of a WOD, as he needed a good sugar boost. You can either substitute parsnips or omit the carrots and potatoes completely, and serve this dish with cauliflower puree. YUM!