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Roasted Chicken Breast and Squash “Linguini” with Goat Cheese, Artichokes and Basil, and Radishes

Roasted Chicken with Squash “Linguini” and Radishes

This roasted chicken in a variation of one I’ve made many times before. Sometimes I add tomatoes, or olives or keep it plain. It’s tasty and so easy to make. I used to add a bit of extra virgin olive oil, but I find it doesn’t need it. The squash on the side is delicious with the chicken.

I’ve never cooked radishes before, but numerous people have been telling me how good they are, so I gave them a try. The first night they reminded me of a potato, but the second night I undercooked them and didn’t care for the taste. They are worth checking out—just be sure you test them for doneness—they should be soft. Most of the sharpness is cooked out and the texture—when cooked correctly—really is like a potato. The bit of butter at the end really gives it a good flavor. I recommend a cast iron pan to give them a nice browning and not to crowd them—which is what I did the second night.

Roasted Chicken Breast 

Serves 2

Preheat oven to 400 degrees

2 chicken breasts, bone in

Salt and pepper

Lemon

Basil, stems removed

Salt and pepper chicken, and place in a cast iron or oven proof pan wrong side up 30 minutes; turn over and cook an additional 30 minutes. Add basil last 10 minutes; coat it in pan juices. Remove from oven and add lemon juice and let sit for 10 minutes. Put basil leaves on top of chicken and some for the squash.

Squash “Linguini”

2 yellow and/or green squash, spiralized

2 ounces goat cheese

2-3 artichokes in oil or water, squeezed and roughly chopped

1 clove garlic, finely chopped

1 shallot, chopped

2 tablespoons extra virgin olive oil

Salt and pepper

Heat oil on medium low and add garlic and shallots when hot. Stir until wilted; 2 minutes. Add squash and cook until softened, 2 minutes. Add artichokes. Plate and add goat cheese.

Radishes

Radishes

1 bunch, ends cut off and cut into chunks

1 tablespoon extra-virgin olive oil

1 teaspoon butter

Salt and pepper

Heat oil on medium high and add radishes when hot. Stir and brown radishes, being careful not to burn them, 5-6 minutes. Lower heat to low and cover for another 5 minutes. Check for doneness. Add butter, salt and pepper.

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