Tuesday: Pan Roasted Chicken & Dealmaker Salad
OK, pour, dip, toss anything in this dressing and your kids will gobble it up – it’s “The Dealmaker”. I came to me by way of “the Nana” - and one of her pals. This recipe makes a bit extra.
Serves: 4 Prep: 15 Cooking: 25
For the Chicken
2 lbs chicken thighs, bone in, skin-on
1-2 tablespoons olive oil
1 teaspoon Kosher salt
¼ teaspoon pepper
For the Dealmaker Dressing
4 packed cups basil
3-4 cloves of garlic, sliced
4 tablespoons honey
2 tablespoons lemon juice
2 tablespoons Dijon mustard
5 tablespoons balsamic vinegar
6 tablespoons olive oil
For the Salad
8-10 ozs mixed baby greens
½ cup pine nuts
½ cup Feta cheese
½ cup dried cranberries
Make the dressing. Pack leaves in the bowl of your food processor. Add garlic, honey, lemon juice, Dijon, balsamic vinegar and olive oil. Puree for 1 minute. Refrigerate.
Heat a large ovenproof skillet over medium high heat.
Coat chicken with olive oil, salt and pepper.
Place chicken skin side down in the pan and cook 5 minutes.
Flip pieces over and transfer the skillet to the oven. Roast for 12-15 minutes.
Make the dressing if you didn’t do it earlier.
Toss greens with 3 tablespoons of dressing.
Divide dressed greens among 4 plates.
Top greens with feta, cranberries, and pine nuts. Drizzle extra dressing if desired.
Once chicken is removed from the oven, let it sit for 5 minutes and serve with salad.