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Roast Chicken with Scapes, Thyme and Juniper Berries over Roast Summer Vegetables
Serves: 4
Ingredients FOR THE CHICKEN: 2 boneless and skinless whole chicken breasts, split 1/4 c. extra virgin olive oil 2 tbs. dried juniper berries, crushed 8 sprigs fresh thyme 10 garlic scapes, sliced into 1 1/2 inch pieces and lightly crushed OR 8 garlic cloves, peeled and crushed salt and freshly ground black pepper FOR THE VEGETABLES: 1 medium zucchini, cut into 1 inch pieces 1 medium summer squash, cut into 1 inch pieces 1 pint cherry tomatoes, quartered 15 garlic scapes, cut into 1 1/2 inch pieces 1 tsp. anchovy paste or 2 anchovies 1/4 c. extra virgin olive oil salt and freshly ground black pepper.
Instructions TO MARINATE THE CHICKEN: Season chicken with salt and pepper. Combine the olive oil, juniper, thyme and scapes in a large bowl; add the chicken and toss to coat. The longer the chicken marinates, the better the flavor will be. Ideally, it should marinate for 24 hours in the refrigerator. If you must cook the chicken in the immediate future, let it marinate for at least 45 minutes. FOR THE VEGETABLES: Preheat oven to 350 degrees. While the chicken marinates, place the zucchini, summer squash, cherry tomatoes, garlic scapes. anchovy paste and olive oil in a large mixing bowl. Toss to coat and season to taste with salt and pepper. Spread mixture into a roasting pan and place in the oven. Roast for about 30 minutes or until vegetables are tender. TO COOK THE CHICKEN: When the chicken has marinated for the desired length of time, heat a large oven-proof frying pan or 2 medium pans over high heat. Pour about 2 tbs. of the marinating oil into the pan. When the oil is hot, add chicken breasts and sear until golden brown. Flip breasts and transfer them to the oven. Roast for about 7 to 8 minutes or until cooked through. Remove chicken from oven and let rest for 5 minutes before slicing. TO SERVE: Divide the vegetables among four plates. Serve the sliced chicken breast on top of the vegetables.
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