Drew made this one for the first time shortly after our second baby was born. It tasted so good, and still does to this day. It is a great way to cook a whole chicken, or bone in chicken breasts in a short and easy time frame. The leftovers taste great over a salad or in a wrap! OH! And it isn’t spicy at all, just very flavorful!
- One whole chicken, cut up Or 4 bone in chicken breasts
- ½ small red onion
- Sea Salt
- Chili Powder
- Garlic
- Fresh Organic Grape tomatoes
- One jalapeño pepper
- Fresh cilantro
- Oil (olive, or grape seed)
Preheat oven to 375. Heat oil on med/high heat in an oven proof skillet . Pat chicken dry, and sprinkle liberally with salt and chili powder (this isn’t spicy) on both sides. Place chicken skin side down in pan (oil hot) and cook until skin begins to turn brown – about 4-5 minutes, depending on how crowded your pan is, and how hot your pan is. When skin begins to brown, turn chicken and immediately put in the oven to cook – time varies, anywhere between 20-45 minutes, it’ll be done when a meat thermometer reads at least 160.
While the chicken cooks, halve or quarter your grape tomatoes and put in medium mixing bowl ( I usually cut up the while container, about 1 ½ cups). Chop cilantro (1/4, to ½ the bunch) and stir into the tomatoes with some olive oil. Dice the jalapeño, leaving out the seeds. Add to tomato mixture. Dice the red onion as finely as possible and also add to the mix. On your cutting board, smash the two garlic cloves with the broad side of your chef’s or santoku knife. Sprinkle liberally with sea salt. Then, using the tip of the knife work salt into the garlic by pressing with the tip and smashing some more. Soon it will look like a fine garlic mash or paste. Add to the tomato mixture and stir well.
When chicken is done cooking, Plate the meat individually. This is my favorite part! It always looks so yummy and colorful! Spoon the drippings from the pan over the chicken and around the plate. Spoon a heaping pile of your fresh tomato mixture (aka pico de gallo) smack dab on top of the chicken. Serve immediately, and don’t forget about those pan drippings! Add more to a kid’s plate. We call it “dip it” at our house.
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