Name: Herb Chicken with Market Veggies and Roasted Garlic Sauce
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
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)

Description

Herb chicken with roasted tomatoes, skillet mushrooms and zucchini spirals tied together with a roasted garlic sauce

Ingredients

Scale

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)

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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.