My F&W
quick save (...)

Roasted Marjoram Chicken

  • FAST
  1. 4 chicken breast halves, on the bone (about 1/2 pound each)
  2. Kosher salt and freshly ground black pepper
  3. 1 tablespoon plus 1 teaspoon sweet paprika
  4. 1/8 teaspoon cayenne pepper
  5. 1/3 cup plus 2 tablespoons extra-virgin olive oil
  6. 1/3 cup raw unsalted sunflower seeds
  7. 1/2 cup coarsely chopped marjoram leaves
  8. 1/2 cup coarsely chopped flat-leaf parsley
  9. 1/2 teaspoon fresh lemon juice
  10. Buttered egg noodles, for serving
  1. Preheat the oven to 400°. Season the chicken breasts with salt and black pepper, then sprinkle all over with the paprika and cayenne.
  2. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the chicken breasts, skin side down, and cook over moderately high heat just until the skin is crisp, about 2 minutes; turn the breasts over. Transfer the skillet to the oven and bake the chicken for 25 minutes, or just until cooked through.
  3. Meanwhile, in a small skillet, cook the sunflower seeds over moderate heat, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate to cool. In a blender or food processor, blend the remaining 1/3 cup of olive oil with the marjoram, parsley and lemon juice. Add the toasted sunflower seeds, season with salt and puree the sauce until smooth, about 2 minutes.
  4. Set the chicken on plates and top with the sauce. Serve at once with buttered egg noodles.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.