roasted chicken with tomatoes and feta a great late summer display image d2b89427

Roasted Chicken With Tomatoes And Feta, A Great Late Summer

Roasted chicken with tomatoes and feta, a great late summer dinner. Here’s how I make it:

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Season chicken thighs with 1tsp each salt, pepper, garlic powder, smoked paprika, and 1 tbsp olive oil. Let that marinate for a few hours refrigerated, remove 30 minutes before cooking.
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Preheat the oven to 375F. Sear your chicken in an ovenproof skillet over medium heat until golden, about 3 to 5 minutes per side. Add 4 minced garlic cloves, maybe 1 diced shallot. Cook 2-3 minutes until softened. Turn off the heat, make sure your chicken is skin side up. Add 1/4 cup chicken stock, an optional teaspoon or two of harissa/Calabrian chili paste if you like it spicy, arrange 4 to 6 ounces cubed sheep’s milk feta around the chicken, add as many quartered or cherry tomatoes as your heart desires. Add some chopped fresh herbs like basil, parsley. Roast for 20 to 30 minutes (until chicken is 165F internal temp), mash some of the tomatoes in the skillet, add a drizzle of red wine vinegar, serve over your favorite side (pasta like orzo/rice/polenta/sautéed green beans, steamed spaghetti squash with parmesan etc.)
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(Note: If using whole chicken breast pieces, cut that cooking time down to 10-15 minutes depending on thickness. A digital thermometer has made my life so much easier with regard to cooking temps. No guessing, no cutting a piece open to check for doneness

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