Herb Roasted Chicken

If you have tried this recipe before you may have noticed an update. After making this recipe dozens of times I recently started adding Italian sweet peppers and it really takes this to the next level. I have updated the photo and recipe to reflect this change. Hope you enjoy!

Recipe—Italian Chicken Dinner

I first tried this recipe about two months ago and have since made it at least 6 times tweaking it a little bit each time. IT HAS BECOME ONE OF MY ALL TIME FAVES! We are actually having it again this week. It is perfect for this summer fully utilizing all those fresh tomatoes and basil. Most of my recipes are for a main dish or a side dish but this one is actually an entire meal. All of the components of this dish are just amazing! You have a flavorful juicy roasted chicken breast, sweet caramelized tomatoes that are literally bursting with flavor, and then the salty creamy fresh mozzarella with a nice little kick of heat from crushed red peppers, and then of course to balance it out you have some hearty brown rice simmered in chicken broth. Is your mouth watering now? Mine is! All these flavors are just so amazing together! Depending on the brown rice you get, this dinner takes about 45 minutes from start to finish and it is worth every minute of it!

Note: You can use fresh mozzarella in any form. I have used both the sliced mozzarella log as well as the little mozzarella balls. This makes a dinner that will serve 3–4 people.

INGREDIENTS
1 c uncooked brown rice
2–2 1/2 c chicken broth (amount depends on the brown rice you purchase)
3 c cherry tomatoes
10–12 Italian sweet peppers, tops cut off
olive oil
balsamic vinegar
1 lb boneless skinless chicken breasts
Italian seasoning
salt & pepper
8 oz fresh mozzarella, sliced
1/4 tsp red pepper flakes
1/2 c fresh basil leaves, chopped

STEPS

Cook the brown rice per the package instructions but substitute chicken broth for water.
While the rice is cooking preheat the oven to 400º.
Place the cherry tomatoes and peppers in a large baking dish and drizzle with olive oil and balsamic vinegar. Toss to coat.
Season both sides of the chicken breasts with Italian seasoning, salt, and pepper and place in the baking dish.
Bake the tomatoes, peppers, and chicken for about 25 minutes or until the tomatoes have just started to burst and the chicken is done.
While the rice, chicken, and tomatoes are cooking prepare the mozzarella.
Place the mozzarella in a small bowl and drizzle with olive oil and sprinkle with red pepper flakes and salt.
Once all the components of the dish are ready, plate the rice, chicken, blistered tomatoes, peppers, mozzarella, and top with chopped basil.

I would say 95% of the time when I am cooking chicken I am working solely with the breast. Boneless skinless breasts seem to be the quickest and easiest to work with, but you pay a little bit more for the convenience factor. However, there isn’t really anything special or fancy about a plain chicken breast. On occasion I really do enjoy cooking a whole chicken. It just seems much more impressive to roast the whole thing. While the ingredients are incredibly simple in this recipe, it is the most fabulous and flavorful chicken you will ever have. I’m not one to typically sit there and eat the skin off a chicken but when I am carving up this chicken I can’t stop eating it once I start. The skin has just the perfect amount of crispiness and more flavor than you can imagine. You are lucky if there is any skin left on your piece of chicken by the time it makes it to the table. It is that good! Once you make this recipe you will understand. I guarantee this will be the best roasted chicken you will ever have.

Note: The most complicated part of this recipe is brining the chicken, which really isn’t complicated at all, people just think it is. If you aren’t familiar with brining I will bring you up to speed. Brining a chicken is when you soak it in salt water for a good amount of time. Giving it this “salt bath” ensures your chicken will be moist and juicy and it also allows the salt to soak into the meat, which really enhances the chicken’s natural flavors. I personally feel it makes a huge difference in the taste. In my opinion, brining is the difference between a good chicken, and a great chicken.

INGREDIENTS
3–4 lb chicken
1/2 c kosher salt
2 tbsp butter, melted
2 tsp garlic, minced
1 tsp dried basil
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp pepper

STEPS

Remove the neck and giblets from the chicken and place it in a large pot.
Pour the kosher salt over the chicken and fill the pot with water until it is submerged.
Cover the pot with the lid and place in the fridge for 4–8 hours.
Remove the chicken from the pot, rinse with cold water, and pat dry.
Place the chicken on a rack in a shallow roasting pan breast side down. (If you do not have a rack just place it in a large baking dish.)
Preheat the oven to 375º.
Combine the melted butter and garlic in a small bowl.
Combine the basil, sage, thyme, salt, and pepper in a second small bowl.
Use a basting brush or your hands to lather the chicken in half of the garlic butter.
Sprinkle half of the herb mixture over the chicken.
Flip the chicken over so that it is now breast side up.
Repeat with remaining butter and herb mixture.
Roast the chicken uncovered for 1.5–1.75 hours or until cooked through. (I like to baste mine every 20–30 minutes.)
Allow the chicken to sit for 5–10 minutes and then transfer to a cutting board to be carved.