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February 13, 2017

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Roasted Garlic Chicken Dinner

This meal is comfort food at it’s finest – warm, comforting and healthy. Plus your entire home will smell heavenly.img_6848


Roasted Garlic Chicken

Baked Zucchini with Mozzarella

Tomato Salad

Roasted Garlic Chicken

(Adapted from Food Network)img_6845

6-8 chicken thighs

Kosher salt and freshly ground black pepper

~ 20 cloves garlic

3 TBSP extra virgin olive oil

1 TBSP butter

2 tsp Herbes de Provence

1 TBSP flour

1/4 cup chicken stock

1/2 lemon, juiced

Bread, for serving, if desired


Preheat the oven to 350 degrees F. Rinse and pat dry the chicken. Salt and pepper liberally and allow to rest on a cutting board while you prepare the garlic cloves.img_6840

In a large ovenproof saute pan over medium low heat, cook the whole garlic cloves in olive oil and butter, stirring occasionally, until lightly golden, about 10 minutes.img_6841

Remove the garlic from the pan and set aside. img_6843Increase the heat to medium high and brown the chicken skin-side down until the skin is golden and crispy, about 5 minutes.img_6842

Turn the chicken over, sprinkle on herbes de Provence. Add the garlic back to the pan and place hot pan in oven.img_6844

Bake the chicken until cooked through, about 25 minutes. Once the chicken is done, remove chicken thighs and garlic to a platter. Place the pan over medium-high heat and sprinkle the drippings with flour and stir. Deglaze the pan with the stock and lemon juice. Spoon the sauce over the chicken on the platter and serve. img_6847

Baked Zucchini with Mozzarella

2 – 3 medium sized zucchini

Johnny’s Garlic Spread & Seasoning, or use your favorite Seasoned Salt


2 cups shredded mozzarella cheese

1/2 cup shredded parmesan

Slice zucchini into ½ inch rings. Place flat onto a large cookie sheet. Sprinkle with Johnny’s Garlic Seasoning and a bit of salt (or use Seasoned Salt). Bake at 350 degrees F for about 10-15 minutes or until crisp tender.

Remove from oven and sprinkle the zucchini with cheeses.

Turn the oven to broil, and place the cookie sheet back into the oven ,and let the cheese get all bubbly and a bit browned. This step should only take about 3-4 minutes.


 Tomato Salad 

(Adapted from Jamie Oliver)img_6839

2 1/4 pounds mixed ripe tomatoes, different shapes and colors

Sea salt and freshly ground black pepper

2 tsp chopped fresh oregano

1 TBSP Red wine or balsamic vinegar

3 TBSP Extra-virgin olive oil

1 clove garlic, peeled and grated

1 fresh red pepper, seeded and chopped, optional

1/8 tsp crushed red pepper flakes

Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks. Put the tomatoes into a colander and season with a good pinch of sea salt.Toss the tomatoes, and then season again and give a couple more tosses. The salt will draw any excess moisture out, concentrating all the flavors. Leave the tomatoes in the colander on top of a bowl to stand for around 15 minutes, then discard any juice that has come out of them.img_6834

Transfer the tomatoes to a large bowl and sprinkle the oregano on top.img_6836

Toss in 1/2 cup chopped red pepper, if desired. Make a dressing using 1 part vinegar to 3 parts oil, the garlic and the dried red chile pepper.img_6837

Drizzle the tomatoes with enough dressing to coat.img_6838

*You can also add fresh mozzarella and chopped fresh basil.

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