Southern Italian Herb Chicken
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Southern Italian Herb Chicken
Category
dinner Main Course
Prep Time
15 minutes
Cook Time
15 minutes
Calories
354
Author:
Giada De Laurentiis
Ingredients
- Vegetable Oil Cooking Spray
- 4 4-oz boneless skinless chicken breasts
- 3 tablespoons extra-virgin olive oil
-
1/2 cup extra-virgin olive oil
- 1/2 small red onion, (roughly chopped)
- 1/4 cup lemon juice, (from 1 lemon)
- 2 tablespoons apple cider vinegar
- 2 garlic cloves, (smashed)
- 1/2 packed cup fresh basil leaves
- 1/4 packed cup fresh mint leaves
- 2 tablespoons fresh marjoram leaves, (chopped)
- 1 tablespoon fresh rosemary, (chopped)
- 1 tablespoon anchovy paste
- kosher salt
- freshly ground black pepper
Instructions
For the Chicken:
Preheat over to 425 degrees F. Spray a heavy-rimmed baking sheet with vegetable cooking oil spray (I spread some extra-virgin olive oil in a small roasting pan). Rub the chicken with the oil, salt and pepper. Arrange the chicken pieces on the baking sheet and roast until cooked through and the internal temperature of the chicken reaches 165 degrees F, about 15 minutes.
For the Dressing:
- While chicken is roasting, combine the oil, onion, lemon juice, vinegar, garlic, basil, mint, marjoram, rosemary, anchovy paste, salt and pepper in a food processor. Blend until chunky. (I used the Vitamix on level 2 for one minute.)
- Spoon the dressing over the chicken and serve.
Nutrition
Nutrition
- per serving
- Calories
- 354
Amount/Serving
% Daily Value
- Carbs
- 3 grams
- Protein
- 2 grams
- Fat
- 38 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 4 milligrams
- Sodium
- 150 milligrams
- Fiber
- 1 grams
- Sugar
- 1 grams
- Unsaturated Fat
- 32 grams
1 comment
Delicious. The sauce is out of this world. It's bright and fresh and I want to eat it on everything. I couldn't find fresh marjoram so I added some fresh thyme to the other herbs. Also I zested the lemons (2) in addition to juicing. Otherwise, I followed it to the letter.