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Moldovan Baked Chicken with Herbs and Garlic
Aromatic and tender chicken baked with a flavorful blend of fresh herbs, garlic, and a hint of white wine. This simple yet elegant dish is a testament to Moldova's love for fresh, natural ingredients and pairs wonderfully with traditional sides.
🧂 Ainekset
- 4 Boneless, skinless chicken breasts
- 1/4 cup Coarse salt
- 1 quart Warm water
- 2 tbsp Olive oil
- 2 tbsp Dry white wine
- 1.5 tsp Freshly ground black pepper
- 1 tsp Garlic powder
- 1 tsp Paprika
- 2 tbsp Unsalted butter, melted
- 2 large cloves Garlic, grated
- 1 tbsp Fresh thyme, chopped
- 1 tbsp Fresh rosemary, chopped
- 2 tbsp, divided Fresh chives, chopped
👨🍳 Ohjeet
- 1
Prepare the brine: Fill a large bowl with 1 quart of warm water and whisk in the 1/4 cup of coarse salt. Add the chicken breasts and let them brine for at least 15 minutes at room temperature, or up to 6 hours in the refrigerator.
💡 Ammattilaisvinkit: Brining helps to keep the chicken moist and tender. - 2
Preheat the oven to 400°F (200°C). Grease a baking dish with 1 tablespoon of olive oil and arrange the chicken breasts in a single layer.
💡 Ammattilaisvinkit: Ensure the chicken is not overcrowded in the baking dish for even cooking. - 3
Remove the chicken from the brine, rinse with cold water, and pat dry with paper towels. Drizzle the chicken with the white wine and season on both sides with 2 teaspoons of salt, black pepper, garlic powder, and paprika.
💡 Ammattilaisvinkit: Patting the chicken dry helps the seasonings and herb butter adhere better. - 4
In a small bowl, whisk together the melted butter, grated garlic, chopped thyme, rosemary, and 1 tablespoon of the chives.
💡 Ammattilaisvinkit: Using fresh herbs will provide a more vibrant flavor. - 5
Brush the chicken on both sides with the garlic-butter-herb mixture. Drizzle with the remaining 1 tablespoon of olive oil.
💡 Ammattilaisvinkit: Ensure the herb butter mixture evenly coats the chicken. - 6
Bake until the chicken is fully cooked through and the internal temperature of the thickest part reaches 165°F (74°C), about 20-25 minutes, depending on the thickness of the breasts. Garnish with the remaining chopped chives before serving.
💡 Ammattilaisvinkit: Let the chicken rest for 5 minutes after baking before slicing to allow the juices to redistribute.
💡 Ammattilaisvinkit
- ✓For a deeper flavor, you can marinate the chicken in the herb butter mixture for 30 minutes before baking.
- ✓If you don't have fresh herbs, you can substitute with 1 teaspoon each of dried thyme and rosemary.
- ✓Serve with a side of mămăligă, roasted vegetables, or a fresh salad.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add lemon slices to the baking dish for a citrusy note.
- Use chicken thighs instead of breasts for a richer flavor.
- Incorporate other vegetables like sliced onions or bell peppers into the baking dish.