Pasc_Allergy-Free and Easy Cooking

This past month on Brooklyn Allergy Mom’s Facebook Page, I’ve been conducting a give-away of Cybele Pascal’s book Allergy Free and Easy Cooking (available Amazon or at any fine bookstore) published on Ten Speed Press, which, if you read my review of it, is a must-have book for any family looking to get food on the table in 30-minutes or less for members who have multiple life-threatening food allergies. I asked for, and received permission from the publisher to post the recipe for Roasted Chicken, with Rosemary, Kalmata Olives and Lemon. The night that I made it, it was delicious and literally came out like the picture below. Several of Cybele’s recipes have made it into our weekly rotation and I’m so thankful for her hard work in writing this cookbook and I’m thrilled to be able to share this recipe with you.

AFEC Roasted Chicken with Rosemary Kalamata Olives and Lemon image p 84

Roasted Chicken with Rosemary Kalamata Olives and Lemon image p 84
Photo Credit, Chugrad McAndrews

Roasted Chicken with
Rosemary, Kalamata Olives, and Lemon

recipe p 85; image p 84

This is a great one to throw together when you have unexpected company. It seems fancy, but it’s as easy as can be to prepare. One of your best friends in this dish is a mini chopper. Use it to mince your garlic and your rosemary. And look for jarred split kalamata olives to save yourself that prep time, too.

serves 6

3  large bone-in, skin-on split chicken breasts
(21/2 to 23/4 pounds total), cut in half
crosswise (get the butcher to do it for you,
or use a cleaver)

Salt and freshly ground pepper

2  tablespoons olive oil

1  tablespoon minced garlic

1  tablespoon minced fresh rosemary

1  lemon, cut into 8 wedges

15  kalamata olives, split and pitted,
or 30 olive halves

2  tablespoons white wine

White rice for serving (optional)

Preheat the oven to 450°F.

Rinse the chicken, then pat it dry. Season with salt and pepper. Heat the olive oil in a large heavy casserole or Dutch oven over medium-high heat until the oil is starting to shimmer, about 2 minutes. Cook the chicken, skin side down, for 5 to 6 minutes, until crispy and browned. Flip, being careful to keep the skin attached to the breast, and cook for 5 minutes more.

Remove the pan from the heat. Sprinkle with the garlic and rosemary. Add the lemon wedges and olives and drizzle in the white wine. Bake in the center of the oven for 18 minutes, until cooked through. Serve with the white rice, spooning the sauce over both the rice and the chicken.

The above recipe was reprinted with permission from Allergy-Free and Easy Cooking: 30-Minute Meals Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Fish, Shellfish, and Sesame by Cybele Pascal, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group. Photo credit: Chugrad McAndrews.

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