All posts tagged garlic

  • Ozo, chicken, asaparagus, & cherry tomatoes in yum

    I love it when not having anything to eat for dinner turns into this.

    It’s also what happens when I go to the grocery store after work hungry. It’s roasted chicken, asparagus, cherry tomatoes, and garlic in olive oil and balsamic vinegar, served on orzo with lemon & oregano feta cheese. Did not measure a thing and it taste so good.

    Do you want the winging it recipe? It’s all the things you like already, so there’s really no going wrong.

    Ingredients

    • 1 pkg of cherry tomatoes
    • 1 bundle of asparagus, rinsed and chopped
    • 2 chicken breasts
    • olive oil (2 tbls?)
    • balsamic vineegar (2 tbls? ish?)
    • orzo (I just the rest of what I had left in a box, which was 1 1/3 cups)
    • Athenos lemon, garlic, and oregano feta cheese (I used the whole container, which i bet is like 1 cup)
    • salt & pepper to taste
    • anything you want to season the chicken with (I just used this chicken spice, red pepper, and chopped onions)

    01. Preheat oven to 350F. Mix asparagus, cherry tomatoes, garlic, olive oil, and balsamic vinegar, maybe a dash of pepper too. Line a pan with foil and spread the ingredients over it evenly. Cook until the cherry tomatoes burst and the asparagus is soft, about 20 minutes.

    02. Meanwhile, pan fry the chicken breasts with the toppings/spices you’d like. Or, if you thought ahead, you could cook them in the oven too. I bet it doesn’t matter. Everything will be pretty yum-ily seasoned.

    03. Also meanwhile, cook the Orzo. You know, regular style. You don’t even need orzo, you could just turn it into a warm salad, but I wanted to bulk up the recipe, I had some left over, and I like pasta.

    04. When everything’s done, combine and add feta cheese so that it melts a little.

  • Pan-roasted lemon-garlic chicken

    Another yummy dinner from RealSimple magazine. Lemon-garlic chicken with red potatoes and green beans. My mom overloaded me with chicken when I came back to school and I had no idea what to do with it all. The RealSimple recipe uses chicken breasts, but I wanted to get rid of these pieces, and it worked out fine for me. The chicken was tender and delicous.

    Just one thought before you head to your kitchen: my green beans turned out lemony to the max, you might want to cut down the amount of lemon you use to just one.

    Pan-roasted chicken with lemon-garlic green beans and potatoes
    adapted from RealSimple magazine

    ingredients:

    • 6 tablespoons olive oil
    • 2 lemons, 1 thinly sliced, 1 juiced
      {1 would be enough for me.}
    • 4 cloves garlic, minced
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 3/4 pound trimmed green beans
    • 8 small red potatoes, quartered
    • 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
      { I used four leg-thigh pieces and it worked out well }
    1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices  {half a lemon?} in a single layer in the bottom of the dish or skillet.
    2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
    3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Serve warm.

    Enjoy!

    *Note: the black is just burnt garlic on top. It’s perfectly fine.
    UPDATE: And I realized that there was a smaller size of lemon. Maybe that’s why the original recipe called for two. You live and learn :)