Roasted Chicken with Rocket

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.

   Tip: Dry chicken skin ensures a golden, crispy finish when roasted.

2. 2

   In a small bowl, combine 3 tablespoons of olive oil, minced garlic, fresh thyme, and a pinch of sea salt. Rub this herb mixture all over the chicken breasts, ensuring it coats both the skin and flesh.

   Tip: Let the chicken sit for 5-10 minutes after seasoning to allow flavors to penetrate.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Once hot, carefully place the chicken breasts skin-side down and sear for 4-5 minutes until the skin is golden brown and crispy.

   Tip: Do not move the chicken while searing; let the heat do the work for an even crust.

4. 4

   Flip the chicken and scatter the sliced shallots and halved cherry tomatoes around the pan. Pour the white wine around (not over) the chicken if using.

   Tip: The wine will deglaze the pan and create a light pan sauce.

5. 5

   Transfer the skillet to the preheated oven and roast for 20-25 minutes until the chicken reaches an internal temperature of 75°C (165°F) in the thickest part.

   Tip: Use a meat thermometer for precise doneness and to avoid overcooking.

6. 6

   While the chicken roasts, prepare the vinaigrette by whisking together the remaining 3 tablespoons of olive oil, lemon juice, dijon mustard, and a pinch of salt and pepper in a large bowl.

   Tip: Make the vinaigrette while the chicken cooks so it's ready when you need it.

7. 7

   Remove the skillet from the oven and let the chicken rest for 5 minutes. Meanwhile, add the fresh rocket to the bowl with the vinaigrette and toss until the leaves are lightly coated.

   Tip: Resting the chicken allows the juices to redistribute, keeping it moist and tender.

8. 8

   Plate each roasted chicken breast and arrange the dressed rocket alongside. Spoon any pan juices and roasted vegetables from the skillet over the chicken and rocket.

   Tip: The warm pan juices will slightly wilt the rocket while adding wonderful depth of flavor.