Crispy Chicken with Spices and Salad
4 servings
40 minutes
Crispy chicken with spices and salad is a vivid example of European gastronomy, where the crispy texture of the chicken combines with a fresh aromatic salad. This dish draws inspiration from classic cuisine where spices enhance the natural flavor of the meat. Thyme, garlic, and black pepper add spicy notes to the chicken while the combination of butter makes it especially tender. The romaine salad with carrots, cherry tomatoes, and feta in sour cream dressing balances the dish creating a harmony of flavors - crunchiness, creaminess, slight acidity and freshness. This dish is perfect for both everyday dinners and festive tables. It is easy to prepare yet looks elegant and appetizing providing a sense of home comfort and enjoyment from food.
1
Preheat the oven to 225 degrees, grease a baking sheet with oil or line it with parchment paper. In a small bowl, place 50 g of butter, add 0.5 tablespoons of thyme, a clove of garlic pressed, a pinch of salt and black pepper. Mash thoroughly. Prepare a tall bowl and a blender.
- Butter: 50 g
- Thyme: 1 g
- Garlic: 1 clove
- Olive oil: 2 tablespoons
- White wine vinegar: 2 teaspoons
- Thyme: 1 g
- Red onion: 1 piece
2
Place about 900 g of chicken, cut into pieces, on a baking tray. Sprinkle with 0.5 teaspoon of salt and 2 pinches of black pepper. Make a cross incision on the skin of each piece and thoroughly rub the chicken with oil and spices. Place the tray on the top rack of the oven for 30 minutes.
- Chicken fillet: 900 g
- Olive oil: 2 tablespoons
- White wine vinegar: 2 teaspoons
3
Boil rice for 4 servings (about 250 g).
- Rice: 250 g
4
Chop half of the red bell pepper and place it in a tall bowl, add half a pack of feta cheese, 1 cup of sour cream, and a pinch of black pepper. Blend everything with an immersion blender. Finely chop 0.5–1 head of red onion and add it to the sauce.
- Paprika: 15 g
- Feta cheese: 100 g
- Sour cream 20%: 200 g
- Red onion: 1 piece
5
Chop half a pack of romaine lettuce. Peel 2-3 carrots and slice them into thin rounds. Halve 1 pack of cherry tomatoes. Dice half a red bell pepper. Mix the salad in a bowl and season with 1.5 tablespoons of olive oil, 1.5 teaspoons of white wine vinegar, 2 pinches of salt, and a pinch of black pepper.
- Romaine lettuce: 1 piece
- Carrot: 2 pieces
- Cherry tomatoes: 250 g
- Paprika: 15 g
- Olive oil: 2 tablespoons
- White wine vinegar: 2 teaspoons
- Olive oil: 2 tablespoons
- White wine vinegar: 2 teaspoons
6
Serve chicken with rice, sauce, and fresh salad.
- Chicken fillet: 900 g
- Rice: 250 g