Roasted Herb Marinated Chicken Breasts

Extra Virgin
  • 2 tbsp white wine vinegar
  • 1 clove garlic, minced
  • 1 tbsp Dijon mustard
  • 3/4 cup Filippo Berio Extra Virgin Olive Oil
  • 1/4 tsp lightly chopped fresh parsley
  • 1/4 tsp lightly chopped fresh thyme
  • 1/4 tsp lightly chopped fresh marjoram
  • 2 bone-in chicken breasts, with skin
  • Salt to taste
  • Carrots and Beans:
  • Filippo Berio Extra Virgin Olive Oil
  • 6 green onions, cut in wedges
  • 8 to 10 baby carrots, cut in half
  • 1/2 lb green Romano beans, cut into large pieces, blanched
  • Salt
    • Preheat oven to 400°F. In small bowl, mix together vinegar, garlic and mustard; Whisk in olive oil; reserve 2 tbsp vinaigrette. Combine reserved vinaigrette with parsley, thyme and marjoram; set aside.
    • Place chicken breasts on rack in roasting pan or baking tray; season with salt and brush with olive oil vinaigrette. Roast chicken for 25 minutes; brush with reserved herb vinaigrette. Roast for 10 minutes or until instant-read thermometer inserted into thickest part of breast reads 160°F.
    • Carrots and Beans: Meanwhile, heat 2 tbsp olive oil in skillet set over medium heat; cook green onions for about 2 minutes or until softened. Add carrots; sauté for about 4 minutes or until tender. Add beans; cook until heated through. Season with olive oil and salt to taste.
    • Recipe Provided by Chef Francesco Tonelli

    Prep Time

    15 min


    Cook Time

    25 min


    Total Time

    40 min


    Servings

    2-3

     


    X

    Categories

    Dinners & Main Dishes

    Ingredient: Chicken

    Cooking Method: Bake

    World Cuisine: Greek

    Product: Extra Virgin

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