GOAT CHEESE CHICKEN with PAPER THIN LEMON SLICES
As weeknight suppers go, poultry reigns. Assembled in under 10 minutes, a succulent, crispy skinned chicken breast is ready to plate in 30 minutes. Tiny potatoes, cocktail tomatoes (prettiest if left on the vine), small cubed squash or carrots, even green beans may be tossed in olive oil, sprinkled with salt & pepper, and thrown on the same half sheet baking tray to make an all in one, easy to clean up, pleasing to everyone large plate. Once the chicken is cooked, remove the breast and toss the vegetables in the juices on the bottom of the pan for extra flavor from the fond.
Nota bene: Potatoes and root vegetables must be cut small in order to cook in half an hour. Once the chicken breasts are removed, if the veggies aren't finished, simply put the entire tray back in the oven. Large chicken breasts may take an extra five minutes to cook through and after removing from the oven should be cut in two pieces for more appropriate portion sizes. If you like super crispy skin, turn the broiler on after you remove the chicken. Place the chicken breasts on another half sheet baking pan. Just before serving, place the pan 4" away from the broiler for 1 to 2 minutes--be careful and watch intently. Your eyes will tell you when the skin is perfectly crisp and golden.
4 chicken breast halves, skin on, excess fat trimmed off
8 ounces goat cheese
2 teaspoons herbs de Provence
Kosher salt and freshly ground pepper
4 very thin slices of lemons
4 round slices of yellow onion, 1/3" thick
1. Preheat the oven to 375 degrees F.
2. Lightly spray a sheet pan with olive oil. Equally space onion rounds on the pan and brush with olive oil. Place lemon slice on top of onion. Brush lemon with olive oil and place chicken breast on top.
3. Loosen the skin from the chicken breast with your fingers, leaving one side attached.
4. In a small bowl, mix the goat cheese with the herbs and season with 1/2 teaspoon of salt and a few grinds of pepper. Divide the goat cheese mixture into four equal parts. Gently tuck the goat cheese evenly under each breast and drizzle with olive oil.
5. Sprinkle generously with kosher salt and pepper.
6. Bake 30 to 35 minutes until the skin is lightly browned and the chicken is just cooked through with clear running juices.