Farm to People
Freshly marinated olives, crisp arugula, and flavorful roast chicken come together in this simple yet delightful recipe from Farm to People. Perfect for a special meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at farmtopeople.com.
Cooking tools:
- Peeler
- Cast iron skillet
- Saucepan
- Mortar and pestle
- Kitchen scale
- Measuring cup
- Measuring spoon
- Oven
- Stove
- Chef's knife
- Cutting board
- Paper towel
- Slotted spoon
- Serving platter
- Serving bowl
Ingredients
- 1 bay leaf
- 1 tablespoon whole black peppercorns, crushed
- 1/2 cup (120 ml) olive oil
- 3 cups (460 g) pitted Castelvetrano olives (or other mild, pitted green olive)
- 4 (7-ounce/200-g) boneless chicken breasts, skin on
- 4 tablespoons (13 g) chopped fresh tarragon
- 6 tablespoons (90 ml) grapeseed oil
- 8 ounces (225 g) mature arugula, washed and dried
- Cracked black pepper
- Juice of 1/2 lemon
- Julienned zest of 1 1/2 Valencia oranges (see Note)
- Kosher salt
- ¾ cup grapeseed oil
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Roasted chicken with lemon and olives
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