Baked Chicken topped w/ Greek Salsa
Pan-roasting — searing on the stove top, then finishing in the oven — is the ideal way to cook bone-in chicken breasts. Sauté them for color, then move to the oven to slowly roast in their own juices. This way they develop flavor without drying out.
FOR THE CHICKEN, SAUTÉ:
FOR THE SALSA, COMBINE:
- 6 bone-in chicken breasts, skin removed, seasoned with salt and black pepper (6–8 oz. each) NOTE: I used chicken thighs
- 2 Tbsp. olive oil
- 2 lemons, cut into wedges
- 8 oz. feta cheese, crumbled
- 2 cups halved grape or cherry tomatoes
- ½ cup pitted and halved kalamata olives
- ½ cup fresh lemon juice
- ½ cup extra-virgin olive oil
- ½ cup chopped fresh flat-leaf parsley
- 2 Tbsp. chopped fresh oregano
- 1 Tbsp Honey
- Black pepper to taste
Paired with Vina Robles Viognier
Cuisine at Home Issue 74 April 2009
- Preheat oven to 450° with racks in top and bottom positions.
- Sauté chicken in oil in a large roasting pan over medium-high heat until browned, about 5-8 minutes. Flip chicken and squeeze lemons over browned side, then nestle lemons around chicken in pan. Roast chicken on top rack until an instant-read thermometer inserted into the thickest part registers 170°, about 45 minutes.
- For the salsa, combine feta, tomatoes, olives, lemon juice, ½ cup oil, parsley, honey and oregano in a large bowl; season with pepper. Serve chicken with salsa and lemon wedges.