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Herb Crusted Chicken with Lemon & Garlic Au Jus

This chicken dish is bursting with flavor from fresh herbs, lemon, and garlic finished with savory umami from anchovy (undetectable, but adds so much depth of flavor!) and it goes well with a variety of sides. Take this opportunity to make a nice salad or some roasted vegetables or cauliflower mash to go along with it. It’s recommended to get at least 6 vegetables a day to make sure you’re getting the vitamins and minerals you need, but more is always better, so make the side dishes equal stars when serving this for dinner!

Serves 4  

Ingredients:
4 skin on chicken breast or thighs (approx. 5-6 ounces each)
sea salt
black pepper
¼ cup rosemary, finely chopped
2 T. fresh sage, finely chopped
2 T. fresh thyme, chopped
1/4 cup extra virgin olive oil
2 whole lemons, cut into 8 wedges total
8 cloves garlic, skin on
1/3 cup organic red wine vinegar
2 anchovies
¼ cup olive oil

Directions:

Preheat oven to 400 degrees. Combine the fresh chopped rosemary, sage, and thyme in a small bowl along with the olive oil and sea salt. Pat chicken dry, season with salt and pepper and rub each piece generously with the herbed olive oil mix. Coat thoroughly, including underneath the skin and lay in a baking dish along with the lemon wedges and garlic cloves.

Place in oven and bake for 12-15 minutes on 400 degrees this will help create a crispy skin. Reduce heat to 350 degrees and finish cooking for additional 20 minutes, chicken should be cooked throughout with a golden brown skin. While chicken cooks, add a few generous handfuls of fresh arugula to your serving dish and set aside.

When chicken has reached 165 degrees, remove pan from oven. Then remove the chicken only from the pan and place on top of your arugula lined serving dish. You will make your red wine vinaigrette in the pan you baked the chicken in. First squeeze the lemons with tongs to extract the juice into the pan, then gently press the roasted garlic out of the skins and discard the skin. Add 2 anchovies and gently press into the juices of the pan to dissolve along with the garlic. Add 1/3 cup red wine vinegar to the pan along with a drizzle of olive oil and whisk to make a vinaigrette with the lemon, garlic, anchovy, and pan drippings.

Pour this vinaigrette over top your cooked chicken breasts and arugula as a warm dressing. I like to serve this alongside cauliflower mash, steamed broccoli, or grilled asparagus.

 

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