Tuesday, January 24, 2012

Spicy Herb Garlic Chicken with Roasted Winter Vegetables

   Hello once again my friends! Without any further delay I present to you, a meal fit for an athlete. When creating this dish I took a minimalist approach. I wanted something easy for you guys to prepare, something that would taste delicious without a mile long list of ingredients. This spicy roasted chicken sparks a harmony between the heat of the jalapeno and the earthiness of the roasted winter vegetables. Splashes of lime add a brightness to this dish that take the flavors over the top. Hope you guys enjoy!

Prep Time - 15min
Cook Time- 40min
(serves 4)

5lbs. Split chicken breasts (skin on) ( about 4 pieces)
6 cloves of garlic
4 tbsp fresh chopped cilantro
2 limes
2 jalapeno peppers
2 pkgs brussel sprouts (about 4 lbs)
6 med sized carrots
1 lg beet
2 1/2 tsp salt
2 tsp pepper
1/3 cup olive oil
Balsamic vinaigrette:
1 tsp red chili flakes
1 tbsp balsamic vinegar
1 tbsp lime juice
1/2 tsp salt
1/2 tsp pepper
1/3 cup olive oil
   Begin by slicing the jalapenos in half lengthwise and removing the seeds, then give them a rough chop along with the 6 cloves of garlic. In a food processor combine the garlic, jalapenos and cilantro with 2tsp each of salt and pepper and the juice of the 2 limes. Pulse this mixture while slowly adding in 1/4 cup of the olive oil. Place the mixture in a large bowl with the chicken making sure the pieces are evenly coated, cover and let marinade in the fridge anywhere from 2hrs to overnight ( the longer the better.)
    When your chicken is ready to cook preheat the oven to 425. Let the chicken stand at room temperature for 30 minutes before placing in oven. This will insure the meat is properly cooked. Now on the cutting board peel and the carrots and beet, then cut into 3/4 inch cubes. Place them in a bowl with the brussel sprouts and drizzle just enough olive oil to coat and then season with salt and pepper.
     Remove the chicken from the bowl leaving the marinade on and place in a roasting pan surrounded by the vegetables. Roast at 425 for 40min.
     Now in a small bowl whisk together the ingredients for the balsamic vinaigrette. When the meat and vegetables are done roasting remove from oven and let the chicken sit for 5-10 minutes to allow the juices to settle. Plate the chicken along side the vegetables. Sprinkle the vegetables with some chopped cilantro and garnish with some lime wedges. Bring the dressing to the table and pour the fresh vinaigrette over everyone's veggies table-side. That way they know it's something special! Happy Eating!!!

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