Have you bought your copy of The Barefoot Contessa’s latest cookbook How Easy is That? If not, you’d better hurry if you want it under your tree for Christmas. The book is all that the title promises and more. How does popcorn drizzled with truffle butter sound served with a glass of bubbly? Or perhaps you prefer rich fresh salmon tartare or roasted figs with proscuitto. It’s all in the book, plus lots of other easy but sophisticated recipes that only Ina knows how to do best.
One of my all time favorite recipes of Ina’s is roasted chicken breasts. You’ve probably even made it yourself. Drizzle some extra virgin olive oil over chicken breasts with bones, sprinkle with kosher salt and freshly ground black pepper, pop in a preheated 350 degree F oven for 30 – 40 minutes and you have the best and easiest roasted chicken breasts ever. And – with the leftovers, you can have a chicken sandwich or salad the next day. It’s a “go-to” in our house on a regular basis.
In her new cookbook, she’s added fresh lemons and garlic to the chicken breasts and it’s even more fabulous than her original recipe. All she did was heat a little extra virgin olive oil in a sauce pan and add some chopped fresh garlic and let heat ever so gently until the garlic softens but doesn’t start to brown. Off heat, add a splash of dry white wine, a squeeze of fresh lemon juice, some chopped fresh thyme and a pinch or so of dried oregano to the olive oil mixture, pour over the chicken breasts (no bones this time, but still skin), throw in some slices of fresh lemon and cook at 400 degrees F for 30 minutes or so and you’ve got the most fabulous baked chicken ever.
I decided to serve the lemon roasted chicken with roasted carrots. When I found these organic rainbow carrots at the market, I knew they would be a fabulous choice. Since they are organic, I washed them but it’s not necessary to peel them. One was larger than the other, so I sliced it in half. I drizzled them with some extra virgin olive oil and sprinkled them with kosher salt, freshly ground black pepper and chopped fresh thyme leaves and roasted them in the same 400 degree F oven with the chicken for 20 – 30 minutes, depending on their size and voila, dinner was ready.
How easy is that?
YUM!! Wow...Sam...Best Christmas Wishes for YOU and family.ReplyDelete
I have the book and love it...fantastic meal...love the colors of carrots.ReplyDelete
Pretty carrots! That is one scrumptious dish.ReplyDelete
I have all her books and almost everything I make is from one of her books. I am doing her swordfish from the new book for Christmas Eve. I will probably make the cranberry cake as well.
The rainbow carrots are wonderful. I have never seen them. I will be on the lookout!
Have a wonderful holiday!
Sam - I love Ina's newest. I could easily cook every recipe in the book. The lemon chicken looks amazing and even more beautiful pictured next to your rainbow colored carrots. A gorgeous meal for sure!ReplyDelete
p.s. I'm getting ready to post a dish from the book too!
Those look beautiful! I've never seen purple carrots before -- pretty cool!ReplyDelete
A lovely looking meal..when I first saw those carrots around here.. it was an instant coup de coeur~ReplyDelete
The book's on a list for the future..happy holidays to you and yours..
This recipe is really good and easy...thank you.... I wish you and your family a very merry Christmas, ciao FlaviaReplyDelete
Sometimes the simplest things are the best Sam. Looks like I have added a new cookbook to my Christmas wish list.ReplyDelete
I've tried baking/roasting boneless skinless chicken breasts and they were so dry. I've bookmarked this and looking forward to trying it. Have a wonderful Monday.ReplyDelete
That looks delicious! I have been debating on whether to get that book or not. Now I think I am!ReplyDelete
I have the book! Love chicken done this way. And I'd love to find those rainbow carrots for the roasted vegetable salad I want to do for our Christmas day brunch. I'm holding out that perhaps Whole Foods will have them. Thanks for the good idea!ReplyDelete
Have a wonderful holiday season!
A simple dish but beautifully executed. I wanted to dunk a piece of bread in the juice showing in the first photo.ReplyDelete
All the best for the holidays and new year. Thanks for your support this year.
Look at those beautiful little carrots. I don't have this cookbook, but assume Santa will have it under the tree. If not, it will be my first purchase the day after Christmas. The chicken looks so scrumptious and easy.ReplyDelete
Ina does have a way with food! I have her new book and have not had one minute to read through it. This dish sounds as though it will be on our rotation. Your photographs are great. I love the carrots, too!ReplyDelete
Many of Ina's recipes have worked well for me. I have to go to Central Market and get those pretty rainbow carrots.ReplyDelete
I should not be looking at this so early...now I am extra hungry, and I am waiting for my friend to pick us up some late brunch food...ReplyDelete
I love barefoot contessa!
Happy Holiday's Sam!
such colourful carrots! The chicken looks so tasty delicious too. Gosh, you're making me hungry. haha..... Hope you're enjoying the holiday & stay warm.ReplyDelete
Those beautiful carrots make the whole thing! Sounds just delicious :)ReplyDelete
I love Ina..and a good roasted chicken recipe! I also love roasted carrots with chicken, it's a comforting combination that I grew up with, and whenever I find rainbow carrots, I buy them too. Beautiful plate!ReplyDelete
Lovely dish. I am a big fan of those carrots what great color.ReplyDelete
The chicken looks cooked to perfection. Lemon and thyme is such a perfect match.
Have a Happy Holidays
Wow, those carrots are stunning! And yes, I love to roast my chicken breast ala Ina. What's not to love?ReplyDelete
First I have to say, those carrots are gorgeous! I'm a huge fan of Ina's recipes too, and this meal looks wonderful, Sam! Happy holidays to you and yours!ReplyDelete
I made that chicken on the weekend; fantastic recipe!ReplyDelete
Those carrots just blow me away; I would love to find those around here; what a speciall touch for the table.
I love roasted chicken...simple and elegant!ReplyDelete
LOL! I love your ending, "How easy was that?" I can hear her!ReplyDelete
This looks "fabulous" and those carrots are just beautiful!
Love Ina, can't go wrong!
The dish looks super good Sam and the photography is excellent.ReplyDelete
This is a fabulously comforting meal. I adore those carrots!ReplyDelete
Sam, those carrots are gorgeous. In addition to the Nantes, I also planted the Purple Dragon this year. They didn't do as well as the my favorite Nantes, but loved the color.ReplyDelete
I wanted to be sure and wish you and your family a joyous and blessed holiday season and say thank you for being a "neighbor" and sharing. See you in the New Year. ;)
Very easy, Sam. And very delicious. I don't yet have that cookbook... I expect I will sneak it in the house sometime this winter.ReplyDelete
I am lusting after the carrots. The perfect easy accompaniment to the perfect chicken. I hope you are having a lovely, festive holiday season!
The roast chicken looks cooked to perfection:) This is exactly the way I like to cook at home, simple with fresh wholesome ingredients and a little something left over for lunch the next day! I love the heirloom carrots, they just add that something special to the roast chicken:)ReplyDelete
Scrumptious photos! I was so close to buying the book last week but I didn't - too many others to buy for right now. I've heard many good things, including your wonderful post!ReplyDelete
I am such a sucker for rainbow carrots and I can hardly ever find them. I'll have to start growing them. Hope you're enjoying the holiday preparations!ReplyDelete
The chicken looks moist and utterly delicious!!ReplyDelete
Have a wonderful Christmas with your family and friends!!
wow this looks wonderful and so easy and love these carrots :-)ReplyDelete
I just found your blog and was instantly attracted by these rainbow carrots! I have never seen such beautiful veggies and must see if we can get the same type in South Africa... Have a merry Christmas!
I'm afraid this would be one of those meals that I would want to have every week!ReplyDelete
Those carrots are wonderful! The perfect side.ReplyDelete
The chicken sounds so flavorful with lemon and thyme and the rainbow carrots are just gorgeous! This is an excellent meal!ReplyDelete
Ina's roasted chicken is so good. I do have her new cookbook! Love her recipes. You did a great job on the chicken and roasted rainbow carrots.ReplyDelete
I have not read any of her books, but I shall now. This looks like a very simple recipe and that is what I am looking for right now. My daughter has an “au pair” guy who barely knows how to cook and she asked me to teach him simple recipes; this chicken recipe looks like one he could make.ReplyDelete
I usually like all of Ina's recipes! She always makes it possible to serve an elegant dish with ease.ReplyDelete
I love the organic carrots you found in your local market! They almost look like candy and I'm sure they taste so good.
Ive heard that book is awesome, but I have yet to get my hands on it! If this chicken is any example of how good the recipes are then I have to try it! I love the rainbow carrots :)ReplyDelete
Sam, what a lovely dish...love the carrot, the color are just so pretty. The chicken must taste delicious with lemon :-)ReplyDelete
I'm your newest follower. http://moogieland.blogspot.com/ReplyDelete
Great and colorful post.
Great looking caramelization on your breasts. I prefer the split breast over boneless any day. The skin and bones make them more flavorful, especially in roasting.ReplyDelete
Great assortment of carrots! And the chicken looks super tasty! :)ReplyDelete
Merry Christmas and Happy New Year!
I love this chicken recipe and all the others in Ina's new book. She just never lets us down. Your photo is wonderful too, Sam.ReplyDelete
Merry Christmas to you and your family.
Just wanted to stop by and wish you a Merry Christmas! I just got this cookbook a couple weeks ago ~ it is fabulous, isn't it? I will be making her roasted shrimp cocktail from the previous book on Christmas day ~ it's totally delicious. Hope your holidays are happy!
I like the rainbow colors that are splayed across the dish with golden crisp chicken. This looks like a good dinner for any night!ReplyDelete
Mmmm. Boy do these ever look good. I love your blog and I love your treasure of recipes. Where do you get all this terrific information?ReplyDelete
I love the rainbow carrots.
The chicken dish I absolutely am excited about and can't wait to prepare for my family.
great recipe. I cant wait to try it. Your pics make y mouth water. I stopped over from your link on my blog http://www.tammyinwv.blogspot.com/ I am so glad I did!ReplyDelete