Roasted herb chicken, roasted tomatoes, skillet zucchini ribbons and mushrooms all tied together with a lemon butter, fresh herb, and roasted garlic sauce. Top with parm and prosciutto if you want to be VERY happy. Its what the dinner of my dreams are made of.
Okay y’all, don’t look at the ingredient list or the number of steps and give up. Think about an umami bursting hot dinner with tons of flavor from fresh herbs and a roasted garlic sauce and press on. You’re doing three things: Roasting, prepping veggies, and finishing on the stove top.
Roasting. You are roasting the tomatoes, the garlic and the herb chicken.
Prepping. While the above is roasting, you are prepping the rest of the herbs and veggies.
Finishing: Blister those mushrooms and zucchini ribbons, make a quick sauce with the roasted garlic, lemon juice, butter and herbs and put all of it together.
This is so delicious and it isn’t difficult. I recommend reading through the recipe first before starting, bumping up the music and getting to work. Hot and crazy delicious dinner is served in 35 minutes.
Herb Chicken with Market Veggies and Roasted Garlic Sauce
- Prep Time: 35 mins
- Cook Time: 40 mins
- Total Time: 1 hour 15 mins
- Yield: 4-5 1x
- Category: Dinner
Description
Herb chicken with roasted tomatoes, skillet mushrooms and zucchini spirals tied together with a roasted garlic sauce
Ingredients
- Olive oil and Kosher sea salt (for drizzling and sprinkling onto veggies)
- 1 head garlic
- 2 lbs boneless skinless chicken breast (either 4 small breasts or 2 pounded to equal thickness)
- CHICKEN SEASONING: 1 tablespoon olive oil, 2 tsp sea salt, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp dried rosemary
- 4 sprigs thyme
- 8 oz cherry tomatoes
- 4 oz cremini mushrooms, wiped clean and quartered, sprinkled with sea salt
- 2 heaping tablespoons fresh parsley, minced
- 1 tablespoon fresh oregano, minced
- 4 small zucchini and/or yellow squash
- 1 lemon
- 4 tablespoons butter or ghee
- Optional To top:
- 1 slice prosciutto broiled for 3 min till crisp (optional)
- parmigiano-reggiano(optional)
Instructions
- Preheat oven to 450
- Mix the chicken seasoning (olive oil, salt, garlic powder, onion powder and dried rosemary) in a bowl and rub all over the chicken breast. Place a few sprigs of thyme on top. Set the chicken breast on a parchment paper lined baking sheet and let sit in the fridge while prepping the other ingredients.
- Remove the papery outer skins of the head of garlic and cut the tips of the garlic cloves off about 1/4 in. Rub the exposed garlic with olive oil. Wrap in foil and pop in the oven. Set the timer to 35 minutes.
- Place cherry tomatoes on a parchment paper lined baking sheet, drizzle with olive oil and a pinch of kosher sea salt. Lay a few sprigs of thyme on top.
- Put the tomatoes and the chicken in the oven when the timer hits 25 minutes.
- Prep the other veggies (Wipe the mushrooms clean and quarter them. With a peeler, peel the zucchini into ribbons, discarding the seedy cores and sprinkle a pinch of kosher salt on the ribbons. Prepare the fresh herbs.)
- When the timer is at 5 minutes, check your chicken and let rest, covered in foil if done (internal heat of 160) Remove the tomatoes and garlic from the oven when the tomatoes start to crack open and the inside of the garlic is brown and soft. Set the tomatoes and garlic aside.
- Bring a pan to medium high heat and when the pan is hot, cook the mushrooms for 5 minutes until starting to brown. Push the mushrooms to the sides of pan and add in the zucchini stirring frequently for two minutes until cooked tender. (Pat the zucchini dry if excess water has gathered).
- Remove the pan with mushrooms from heat and push the mushrooms and zucchini to the sides of the pan. Into the middle put juice from half lemon, 4 tablespoons of ghee or butter, the prepared herbs, and squeeze in the buttery insides of the roasted garlic. Whisk just this mix together in the middle and then lightly toss with the zucchini and mushrooms.
- Bring it all together: Slice the rested chicken onto the skillet veggies, throw in the roasted tomatoes, and top with parmigiano-reggiano and prosciutto. Serve with more lemon and parsley if desired.
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