Roasted Garlic Chicken
Prep Time 20 minutes
Cook Time 60 minutes
1 head garlic
6 TB Kosterina Garlic Olive Oil, divided
2 sprigs rosemary, minced
2 sprigs sage, minced
2 chicken breasts, skin-on, boneless
1 bunch white Japanese turnips, ends trimmed, halved
3 cup spinach
Salt & freshly ground black pepper, to taste
1.Preheat oven to 400ºF.
2.Roast garlic. Slice ½ inch from the top of the head of garlic. Arrange the garlic cut side up on a large sheet of aluminum foil. Drizzle with 2 TB Kosterina Garlic Olive Oil and season with salt and pepper. Wrap the foil tightly to make a packet and roast until tender, 40 to 50 minutes. Letcool, then remove the roasted garlic cloves and discard the peels. Using the side of a knife, mash the roasted cloves on a cutting board.
3.In a small bowl, mix together the mashed garlic, rosemary, sage and 2 TB oil.
4.Stuff Chicken. Gently rub your fingersbetween the layer of chicken breast and skin without tearing through the skin. Stuff the garlic mixture under the skin of both chicken breasts. Using a paper towel, clean off any filling on the outer parts of the chicken and skin, and season with salt andpepper. In a large saute pan over medium heat, add the remaining 2 TB oil. Add the chicken breasts skin side down and sear until golden brownin color, 8 to 10 minutes. Remove from the pan, transfer onto a wire rack set inside a baking sheet and roast until the temperature of the thickest part of the chicken reads to 170ºF, 20 to 25 minutes. Let rest for 5 minutes and slice.
5.In the same saute pan, add the turnips and cook in the chicken drippings until tender, 5 to 7 minutes. Add the spinach and cook untiljust wilted, 1 to 2 minutes, then season with salt and pepper.
6.Transfer the veggies onto a serving platter and shingle the sliced chicken on top.