cookPan-Roasted Chicken with Red Pepper–Walnut Spread

From: bonappetit.com
SERVES 4

4 bone-in, skin-on chicken breasts (about 2˝ lb.)
1 teaspoon fresh thyme leaves
1 small garlic clove, grated
Kosher salt, freshly ground black pepper
2 teaspoons vegetable oil
1/2 cup Red Pepper–Walnut Spread

Preheat oven to 425°. Loosen skin on each piece of chicken and rub thyme and garlic underneath it; season with salt and pepper. Heat oil in an ovenproof skillet over medium-high heat. Place chicken skin side down in skillet and cook until golden brown, about 5 minutes. Turn chicken skin side up and transfer skillet to oven. Roast until an instant-read thermometer inserted in thickest part of breast registers 165°, 15–20 minutes.

To serve, slice chicken off the bone and remove skin, if desired. Reserve 4 oz. chicken for Chicken, Cabbage, and Tangerine Salad. Serve pan-roasted chicken with red pepper spread.

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