Thursday, July 11
Roasted Chicken with Strawberry Relish
Ahhhhh....meat and fruit. If you follow my blog you know this is one of my favorite parings. Second only to vodka soda and yellow mustard + anything.
The most time consuming thing about this recipe is taking the skin off the chicken so if you want to save time use boneless, skinless chicken breasts.
4 large bone-in chicken thighs, skin removed, trimmed
1 tbsp extra-virgin olive oil
3 tbsp chopped fresh oregano
2 1/2 tbsp chopped chives, divided
2 cups strawberries, chopped
2 tsp freshly grated lime zest
1 tsp balsamic vinegar
salt and pepper
Preheat the oven to 375 degrees
Combine chicken in a bowl with oil, oregano 1 tbsp chives, 1/2 tsp salt and 1/4 tsp pepper. Place in a small to medium roasting pan.
Roast the chicken until an instant-read thermometer inserted into the thickest part without touching bone registers 165 degrees, 35 to 45 minutes depending on the size of the thighs.
Meanwhile, combine strawberries, lime zest, sugar, vinegar, the remaining 1 1/2 tbsp chives and the remaining pinch of salt and pepper in a bowl. Let stand at room temperature until the chicken is done.
Just before serving taste the strawberry relish and adjust the amount of sugar, vinegar and/or salt. Serve the chicken with the relish.