From Chef Whitney Otawka
Ingredients
Serves 4
- Garlicky Chicken
- 1 spatchcocked chicken (about 3 ½ lbs)
- 4 tsp kosher salt
- ½ cup 51-49® Extra Virgin Olive Oil & Sunflower Oil Blend
- 4 garlic cloves, chopped
- ½ cup yellow onion, chopped
- ½ cup fennel, chopped
- ½ tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp lemon juice
- White Beans
- 10 oz dry white beans (like cannellini), soaked in water overnight
- 2 Tbsp 51-49® Extra Virgin Olive Oil & Sunflower Oil Blend
- 2 garlic cloves, minced
- ¼ cup yellow onion, finely diced
- ¼ cup fennel, finely diced
- 2 ½ cups low-sodium chicken broth
- 3 cups water
- kosher salt, to taste
- Pesto
- 1 garlic clove, minced
- 3 Tbsp pine nuts, lightly toasted
- ½ tsp lemon zest, grated
- 1/3 cup 51-49® Extra Virgin Olive Oil & Sunflower Oil Blend
- ¼ cup parmesan cheese, grated
- pinch of kosher salt
- 2 cups fresh basil leaves, packed
Ingredients are brightened and balanced by incorporating 51-49® Extra Virgin Olive Oil & Sunflower Oil Blend. A garlicky marinade of oregano, fennel, and thyme is elevated by the nuanced olive oil flavor. Served with braised white beans and basil pesto generously spooned over the top, this delicious recipe will be a kitchen go-to!
Directions
For the Garlicky Chicken: Evenly season the chicken with the salt and set aside. In a small saucepan, heat the 51-49® over medium heat. Stir in garlic, onion, and fennel. Cook, stirring often, until onion begins to lightly caramelize, about 8 minutes. Add in the oregano and thyme, cook for another 2 minutes. Remove from heat and stir in lemon juice. Transfer marinade to a blender and puree until smooth. Allow to cool. Place seasoned chicken into a gallon size food storage bag. Add marinade to bag and squeeze out any excess air. Distribute the marinade throughout the bag to evenly coat the chicken. Allow to marinate in the refrigerator for a few hours, preferably overnight.
Preheat oven to 425°F. Remove chicken from the food storage bag and place it onto a baking tray or large oven proof skillet. Transfer chicken to the oven and cook for 15 minutes. Lower heat to 375°F and cook for an additional 30-35 minutes, or until the thickest part of the thigh registers 170°F on a thermometer. Allow to rest for at least 15 minutes before carving.
For the White Beans: Drain the beans from soaking water and set aside. In a medium saucepan, heat the 51-49® over medium heat. Stir in the garlic, onion, and fennel and cook until soft, about 4 minutes. Add in beans, chicken broth, and 3 cups water. Bring to a boil. Lower heat to a gentle simmer and cook until tender, about 1 ½ hours. Season to taste with salt.
For the Pesto: In a food processor, combine the garlic, pine nuts, lemon zest, and 51-49®. Blend until pine nuts are finely chopped. Add in the parmesan, salt, and basil. Pulse until basil is just pureed.
To Assemble & Serve: Transfer the White Beans to a serving bowl or platter. Carve and arrange the Garlicky Chicken on the platter, spooning the pan juices over top. Finish with dollops of the Pesto over the chicken.