Roasted Chicken

Sometimes when I watch Rachael Ray I come up with a keeper. This is one of them! It's roasted chicken breasts. This is a pic of the dish cooked... although I think it went a tad long, but not too bad. I had never thought to "roast" breasts rather than the whole bird and this has much less fat since it's not cooking in the skin and stuff. I didn't do it exactly like hers because I don't keep some things on hand all the time... like real garlic, fresh bay leaves and some kind of fancy olives. I use garlic powder, omit bay and use plain ole Spanish olives and it turns out very good... and soo easy!

Here's what I use:
chicken breasts
lemon, cut in large slices
fresh bay leaves - I omit those sometimes
onion, sliced
olives - I use green
Thyme - I use dry... SHE would use fresh, though
Garlic cloves - I use powder most of the time
EVOO, salt and pepper

Preheat the oven to 450. I usually do all the chopping and put it all in a plastic container in the frig, so when it's time to make dinner, I can dump it all in and be done fast! Put the chicken in a baking dish. Put everything else on top. Mix it real good with your hands til the EVOO covers the ingredients so they roast well. Cook for about 50 minutes. This one cooked 50 and I think it could of come out at 45.

When I saw "you-know-who" make hers on TV, she made a little roux with flour and EVOO and added chicken broth to make a gravy. She added some thyme and some lemon juice right at the end. I've done this with fingerling potatoes and broccoli or a salad.

It is very good and super easy. Not a single thing to measure! Love it! For more yummy things, visit Saturday Stirrings at www.ithrowlikeagirl.com