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chicken bay leaves garlic extra-virgin olive oil flat leaf parsley grill seasoning lemon romaine lettuce hearts radicchio herbs honey grainy mustard salt crusty bread
Viewed: 69 - Published at: a year agoIngredients
- 4 bone-in, skin-on chicken breast halves
- 4 fresh bay leaves
- 8 garlic cloves, cracked away from their skins
- 3 tablespoons extra-virgin olive oil (EVOO), plus more for liberal drizzling
- A pile of a few sprigs each of fresh flat-leaf parsley, sage, rosemary, and thyme, finely chopped
- 2 tablespoons grill seasoning, such as McCormicks Montreal Steak Seasoning
- Zest and juice of 1 lemon
- 2 romaine lettuce hearts, chopped
- 1 head of radicchio, shredded
- 1/2 cup mixed fresh herbs, whatever you have on hand, loosely packed and coarsely chopped
- 2 tablespoons honey
- 2 teaspoons grainy mustard
- Salt and freshly ground black pepper
- Crusty bread, to pass at the table
Method
- Preheat a heavy-bottomed skillet over medium-high to high heat and preheat the oven to 400F.
- Loosen the skin on the breasts with your fingers and place a bay leaf and some of the cracked garlic between the skin and the breast.
- Drizzle the breasts with a liberal amount of EVOO.
- Mix the finely chopped herbs with the grill seasoning and lemon zest, then coat the breasts liberally with the mix.
- Place skin side down in the skillet and top with another, smaller skillet.
- Weight the pan with a brick (or with a heavy can).
- Cook to crisp the skin, 6 to 8 minutes.
- Transfer the pan to the hot oven and roast for another 15 minutes, or until done.
- Combine the greens and coarsely chopped herbs in a bowl.
- In a small bowl, whisk together the honey, mustard, and lemon juice, stream in the 3 tablespoons of EVOO, and season the dressing with salt and pepper.
- Dress the salad and toss.
- Serve the salad and crusty bread alongside the chicken.
