Roast Chicken Breast with Shaved Fennel & Lemon Thyme Vinaigrette
The lemon marinade gives this chicken great flavor—kids love it, too!
for the lemon thyme vinaigrette:
1 cup olive oil
½ cup lemon juice
2 garlic cloves, minced
½ teaspoon fresh thyme leaves
salt and pepper to taste
for the chicken:
40-ounces boneless skinless chicken breasts
1 cup shaved fennel
for the fingerling potatoes:
3 pounds fingerling potatoes
½ cup olive oil
salt and pepper to taste
for the tomato and arugula salad:
7 vine-ripened tomatoes, thinly sliced
5 cups baby arugula
1 cup parmesan cheese, shaved
salt and pepper to taste
1. To make the lemon thyme vinaigrette, whisk together olive oil, lemon juice, garlic cloves, and thyme and season to taste with salt and pepper.
2. Mix chicken breasts with ½ cup of the vinaigrette, cover, and marinate overnight.
3. When ready to cook, preheat the oven to 375°F and place chicken on a foil-lined baking sheet. Roast until cooked through, about 30 minutes.
4. Toss fingerling potatoes with olive oil, salt, and pepper on a baking sheet and roast in the oven with the chicken for about 30 minutes.
5. To serve, toss arugula with some of the lemon thyme vinaigrette and season with salt and pepper to taste.
6. Slice cooked chicken, divide between 10 plates, and top with shaved fennel.
7. Divide arugula between the 10 plates and top with sliced tomato, a little salt and pepper, and shaved parmesan.
8. Add roasted fingerlings to each plate to finish.
Originally featured in Why the World Goes Hungry (And Hopefully Won't For Long)
