This simple recipe packs an explosion of scrumptious flavors proving that healthy can certainly please the taste buds. From the sweetness of the honey and freshness of the thyme to the acidity of the lemon, this chicken delivers on every flavor profile. Baked to perfection for a beautiful dark golden appearance and crispy texture, this is the perfect everyday meal.
Black & Bleu Steak Salad w/ a Sweet Bacon and Shallot Vinaigrette Dressing
By: Chef Judson Todd Allen
Preparation Time: 10 minutes
Cook Time: 20 minutes
1lb Skirt steak
1lb Baby spinach, washed and dried
1 Large head of Belgian endive, sliced, washed and dried
1/2 Red onion, sliced into rings
1/2 Cup Praline pecans
3/4 Cup Blue cheese, coarsely crumbled
1/4 Cup Dried cranberries
3/4 Cup Applewood smoked bacon, diced into cubes
2 Tablespoons Honey
1/2 Cup Red wine vinegar
1 Small shallot, minced
1/2 Teaspoon Sea salt
1 Teaspoon Black pepper
1 Pinch Crushed red chili flakes
1 Teaspoon Olive oil
Preheat oven to 400 degrees F.
Add chicken to an extra large mixing bowl. Combine, 1 tablespoon grape seed oil, garlic, lemon zest, honey, ½ teaspoon fresh thyme, CHEF BLEND Hot Sauce, lemon pepper and Cajun seasoning, sea salt.
Combine all ingredients with chicken. Cover and refrigerate for 10 minutes. The longer you let the chicken marinate the better.
Remove chicken from refrigeration and lay the chicken on an oiled baking sheet. Lightly top chicken with more lemon pepper and Cajun spice, the juice of 1 lemon, remaining thyme and parsley. Top each piece with a drizzle of oil.
Add lemon halves on both side of the baking sheet. Place in oven and let roast for 50 minutes or until chicken is thoroughly cooked (moist and juicy, not dry) and you have a crisp dark golden color on both sides.
** Keep in mind that depending on your oven you may want to turn your chicken over after 35 minutes to brown both sides.