So many people have asked me for the recipe for the Roasted Chicken dish I posted on FB that I figured it was much easier to make a blog post for all to see.
So here is the recipe:
Oven Roasted Chicken with Lemon, Pearl Onions and Baharat on a bed of sautéed baby spinach with Aleppo pepper.
For the chicken:
8 organic free range bone-in chicken thighs or a combination of thighs and bone-in breasts
1-1 cloves of garlic, peeled and chopped
2T Global Palate Baharat spice blend
1t kosher salt
2 bags for frozen pearl onions, defrosted
3T EV olive oil
Preheat the oven to 400 F. /200 C.
Place the thawed onions into a large shallow baking dish the add the chicken pieces.
Sprinkle with the juice of one lemon, the Global Palate Baharat, the chopped garlic, salt and olive oil and toss everything with your hands to coat all well.
Put the chicken pieces back on top of the pearl onions and place the baking dish into the preheated oven and back for approximately 45 min. or until the juices run clear or the internal temperature of the chicken reaches 165 degrees F.
Remove from the oven and let rest for 10 min in a warm place.
For the Spinach.
2 large packages of prewashed baby spinach
2 cloves of garlic, peeled and chopped
1t Global Palate Aleppo Pepper
1t kosher salt
2T EV olive oil
juice of half a lemon
In a large skillet, heat the olive oil until just smoking then add the garlic and stir fry for about a minute until slightly golden but not burnt. Add the Aleppo pepper and cook another 10 sec. or so then add the spinach and salt; Sauté, stirring until the spinach wilts which will take just a few minutes depending on the size of the pan. When the spinach is done sprinkle with the lemon juice, taste and adjust the seasoning if needed.
Place a small mound of spinach on each plate then top with 2 pieces of chicken and some of the onions with the pan juices. Sprinkle a dash of fleur de sel or Global Palate Murray River Apricot Salt and serve.
Total time 1hr. Prep time 5 min.
Easy Breezy!. Enjoy!!