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Solid recommendations needed for a Friday night dinner on a hot day!

Hi all,

I would like to grill some chicken (in the oven), make a refreshing wild rice salad and an easy dessert.

I can scour the internet for recipes but more and more, I am finding that chowhounds are the people with the yummiest recipes.

For the chicken, it could be anything. For the wild rice, I was thinking of tossing it with some orange juice, parsley, golden raisins, etc...I had this at a party but cannot seem to find the recipe. As for the dessert, I don't know what I could do.

What do you guys/gals think? I can't wait to hear what you have to say..

TIA!

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  1. I'm curious how you "grill" chicken in the oven. Can't get my brain around that one.

    3 Replies
    1. re: c oliver

      hehe. I was going to just put it on broil and lay the chicken directly on the rack, with a pan on the lower rack to catch the drippings...bad idea?

      Or, I could just bake them, on a rack....

      1. re: xiaobao12

        What you descirbe sounds like the skin and outside of the chicken is going to burn up and the inside will be raw. And if it's hot, why use the oven? No way to grill outside?

        1. re: c oliver

          I don't have a grill..=(

          OK - I will bake them using a rack....

          But you and goodhealth got me thinking....maybe I don't want to do chicken in the oven....hmmm

    2. here's a good approximation of your rice recipe:
      http://www.myrecipes.com/recipe/pecan...

      but i had another thought because i hate turning on the oven when it's really hot out...how about poaching the chicken, cubing or shredding it, and tossing with a wild rice pilaf to make a main-dish salad? there are tons of possibilities - add in different herbs, vegetables, nuts and dried fruits, and toss with a creamy mustard- or yogurt-based dressing or a citrusy vinaigrette.

      2 Replies
      1. re: goodhealthgourmet

        TY goodhealth....yes, that one looks right. I will use walnuts because that's what I have. Do you ever add red-wine vinegar to your dressing? I found a couple of recipes (I didn't like) where they use OJ (or lemon juice) with red-wine vinegar.

        1. re: xiaobao12

          don't get me started on vinegar - i currently have 11 varieties in the cabinet and they all have their uses :)

          but yes, i do use red wine vinegar in my dressing sometimes, and i actually happen to like the way it pairs with walnuts...even better if you whisk a little dijon into the vinaigrette, and add some crumbled feta or blue cheese to the salad.

      2. Easy hot day dessert: ice cream or sorbet pie. Make (or buy) a graham cracker crust, soften ice cream or sorbet of choice just enough to make it spreadable and layer on top of the crust. Add another complimentary flavor if you like, or put a layer of complimentary topping. Cover with plastic or foil and freeze. Garnish with whipped cream or whatever suits your fancy just before serving.

        I am having friends over on Monday and this is the variation I will be serving: Coconut gelato topped with a thin layer of cream of coconut mixed with some creme fraiche. Not sure what my garnish will be...thought of toasted coconut but that might be too much. I am also doing them in cupcake liners to have them in individual servings rather than a pie pan. Easy-squeezy, and no sweat involved.

        3 Replies
        1. re: jlhinwa

          oh my - thanks for the great idea. I will use a muffin pan, crack the graham cracker...vanilla ice cream.....slice of mango...chopped mint. yah?

          1. re: xiaobao12

            Just a suggestion..jlhinwa's suggestion is lovely. I think your dessert would be great, but there's one thing that might up the flair just a bit.....why not use crushed boxed gingersnaps as the base? With the ice cream, and the mango, you could also garnish with a tot of candied ginger, or just go with the mint. :) Enjoy your party!

            1. re: mamachef

              Oh my, that is a wonderful suggestion! The gingersnaps would be heavenly. I did a couple of trial combinations last night because I have never frozen creme fraiche before and wanted to make sure it would come out okay. I had a vanilla w/caramel & sea salt combination as well and it also turned out nicely. The flavor combination possibilities are endless and I am going to have to work hard to limit myself to just three or four selections.

              I really am happy with the cupcake sized serving and the way they set up and presented, but now I am not going to be satisfied until I try it with gingersnaps. :-) Thanks mamachef!

        2. Well, it won't be grilling, 'cause you'd need to actually grill it. But well-marinated, there's no reason in the world you can't oven bake it and end up with a delicious and juicy end result. One great way to achieve this is to make a paste of plain yogurt (Greek's best) mixed with a tb. or two of Indian-profiled spice mix......garam, or best-quality curry powder, with a few shakes of paprika, and a minced clove of garlic or two or three, and rub it onto the chicken. Just let that baby marinate for a min. 4 hours, or up to 24. Then lay out on a foil covered flat baking sheet with edges, and bake at 325 for an hour. (I'm assuming a cut-up chicken.....or several. Just make sure there's ample room on the sheet so pieces aren't jammed together, because then they're steaming, not baking.) At the last, you can put them under a broiler to crisp the skin. This is great hot, cold or at room temp. It's as appropriate to a picnic as it is a dining table. And it is delicious....the yogurt marinade makes the chicken deliciously juicy.

          2 Replies
          1. re: mamachef

            this is awesome - thanks so much everybody. mama, i've memorized your recipe and will use it next time for sure. because, last night, i went ahead and make some bourbon bbq sauce that is melding right now.

            i will also use ginger snaps instead of graham cracker because it has more character i think!

            goodhealth - i make a honey mustard dressing all the time with red wine, mustard, shallots, etc....but i should leave the vinegar out for this one right?

            THANKS EVERYBODY!

            1. re: xiaobao12

              Enjoy your day, so glad you got such wonderful suggestions!! Isn't this just the place to be, when you need help like that? CH-ers haven't ever let me down.

          2. I avoid using the oven in hot weather, and I don't grill. My cast-iron skillet cooks meat speedily and imparts a great sear. Another approach is to slice the meat into small cubes or thin strips, then stir-fry. Doesn't *have* to be an Asian flavor profile. Today I will do it with chicken breast to use in a quick stove-top chicken parmesan.

            1. I really like my grill pan -- just saying. :-) Handy for everything from grilling polenta discs or asparagus to chicken or shrimp.

              12 Replies
              1. re: twilight goddess

                I'm having a long-standing love affair with mine, too, twilight goddess. My grandma gave it to me when I stocked the kitchen of my first apartment, and at the time my response was (ungratefully, but silently) "this old thing?" 30 years later, I am SO grateful for that solid, heavily-ridged, perfectly seasoned pan, and all the cast iron and true Pyrex and and and. I couldn't replace a single vintage item with something new that would be of higher quality or give better results. I mean, that grill pan has it's own version of Wok Hay going on. So I get it, totally.

                1. re: mamachef

                  Yes - those things are vintage.

                  SO, just completed the wild rice salad - perhaps the wild rice i bought was not wild enough. I cooked it according to directions. Turned out kind of mushy. Whatever. I went ahead with the plan, mixing everything. Tastes good but the rice is very prominent.....wondering how I can lighten it up and brighten it - lemon juice? More scallions? More parsely? Vinegar - but am really worried about this one..

                  1. re: xiaobao12

                    "Not wild enough," that's great. Ok, so what about this....if the taste and texture of the rice is too prominent, make another recipe of dressing, and steam brown rice, or even long grain white, until done but still toothy. Let cool. Now blend equal parts of your already-made salad with the fresh rice, taste, and re-dress. Definitely do a salt, lemon and parsley check after you dress this; those are the flavors that will "lift" the maybe-too earthy taste you're experiencing, along with a cut from the blandness of the new rice. I'm positive it won't take all of the second recipe of dressing either......

                2. re: twilight goddess

                  My grill pan has ridges. I thought they all did. How would one do polenta discs?

                  1. re: c oliver

                    My vaunted grill pan is actually a dually - one side flat, one ridged. But if you oil the ridged side, and use well-formed polenta, no problem at all, and you get those marvelous little grillmarks that make it appear you've gone to all that trouble. You've used it to make bruschetta, yes? - another fine application.

                    1. re: mamachef

                      I use my panini grill for bruschetta. My grill pan is a heavy, old LC one that rarely gets used (we grill outdoors in blizzards!) Maybe I'll put it back in the rotation :)

                      1. re: c oliver

                        The night you're both tired and can't think of anything but a steak, and nobody wants to start the 'Q? You'll be glad you did, I promise.
                        (Unless......can you grill steak in your press? I've used the Foreman suchlike, but never even glanced at the press for anything other than sandwiches......)

                        1. re: mamachef

                          Starting the grill involves turning two knobs and pressing a button so we're usually up to that :) With really thick steaks I've been using my CI skillet, starting on the stovetop and then moving to the oven. The panini grill is used for (lots and lots of) different kinds of sandwiches but I also make breakstick-equivalents in it (oil brushed on good sourdough etc) and also croutons. The only reason it ever gets put away is I simply have no more space. But it's at the very front of a cabinet right below where I use it.

                    2. re: c oliver

                      How would one do polenta discs?
                      ~~~~~~~~
                      prepare a batch of firm polenta and use a cookie or ring mold to cut out discs...

                      1. re: goodhealthgourmet

                        Thanks. I just meant how to cook them on a grill pan with ridges. And that mamachef enlightened me. Not for the first time. Suppose y'all are related???

                        1. re: c oliver

                          ha! not that i know of, though we do come from similar backgrounds/ancestries so perhaps we're *very* distant cousins...we're certainly like-minded - my first thought when i saw your mention of the ridges was the benefit of those lovely grill marks :)

                          anyway, glad you got your answer!

                    3. re: twilight goddess

                      I briefly lived in an apartment where I couldn't use my grill and I sure loved my grill pan. They are a great investment!

                    4. >>> I can't wait to hear what you have to say..<<<

                      xiaobao, sorry but you may not want to hear what I have to say. I'm always disappointed when I'm a dinner guest and the main is some rendition of chicken. At home, I cook chicken inside out, upside down and sideways.
                      A suggestion: As an app, a shrimp cocktail. NY steak, flank or lessor thinly sliced and kept at room temp generously arranged on top of interesting greens with your choice of dressing served with good sour dough as the main. For dessert, have you ever heard of Grasshopper Pie? It's a real oldie, but goodie. Recipes readily available via Google.

                      31 Replies
                      1. re: Gail

                        Reporting back: dinner was great. Chicken was mmmm.....tasted like it came off the grill! What I did was marinate it for a few hours...then i wiped off the marinade and seared it on my CI. Then, baked it at 375 and basted once. see pic for results.

                        Wild rice - Mama, thanks for the tip about how to fix it up. It tasted very good so I didn't bother but I learned one more thing from you. I did add a couple squeezes of lemon to brighten it and some more parsley. What I learned was how earthy rice can taste even after you mix it with so many ingredients!!

                        I also made a spring mix salad with pureed garlic, lime and hazelnut oil / evoo.

                        DESSERT - everybody loved itl What I did was cracked some pecans in the bottom of a muffin tin. then poured some melted ice cream. refroze until time to serve. plated the disc of frozen pecan with a spoonful of vanilla ice cream, garnished with a wedge of mango and sprinkled with mint.

                        A big thank you to everybody - I learned a few things!

                        Gail - thanks for being honest. I haven't had the honor of being invited to enough fabulous dinners where chicken was always the center. I can see what you mean though.

                        Take care.

                         
                        1. re: xiaobao12

                          Wow, sounds like it was a lovely dinner. The chicken sounds fabulous and it looks wonderful. I am so glad you had a nice time. Thanks for reporting back! And thanks for the pecan suggestion...another wonderful variation to try.

                          1. re: jlhinwa

                            I like the ice cream idea too. It got me thinking - a regular volume muffin's worth of ice cream might be a little on the skimpy side, though I realize that the OP put the nut disc atop what could have been a more generous scoop of ice cream. I envision using a mini-muffin tin, with three pieces as a serving (= 1.5 regular muffins). Use nuts or diced fruit with the melted IC. Freeze briefly, then pack to the top with more IC, ending with a store-bought cookie of the same diameter as the cups. Press it into firm contact with the IC, then freeze. After turning out onto serving plates, garnish with fruit and/or drizzle a sauce.

                            1. re: greygarious

                              I bet crushed toffee bits would be good, too....

                              1. re: mamachef

                                yes, toffee would be fabulous there! Or, why not peanut butter cups or oreos crunched up?

                          2. re: xiaobao12

                            That looks just beautiful, xiaobao. What an accomplishment, you've had more than one learning experience from this. Love the pecan idea - actually, I'm pretty nuts for it. :(
                            So glad it all worked out, and now you've got repertoire items! Oh, and on the lemon juice thing? Whenever anything tastes "muddy" or flat, add a few drops, just a few....it will definitely do the same thing for many many foods, especially stews, soups, etc.
                            So glad it turned out well!

                            1. re: xiaobao12

                              >>>Gail - thanks for being honest. I haven't had the honor of being invited to enough fabulous dinners where chicken was always the center. I can see what you mean though.<<<

                              So glad all turned out well for you and also glad you reported back. Mostly, thanks for accepting a different suggestion with an open mind. Some find that hard to do.

                              1. re: xiaobao12

                                Yum, that looks great. Did you follow the recipe for the rice above, and just serve cold? Or did you rinse the rice under cold water?

                                1. re: ChristinaMason

                                  Hi! I cooked the rice according to the directions on package (50 mins). I think I should have done 45 mins. I chilled it for about 1 hour (which made it a tiny bit cool, not cold) because I thought that the dish would have more flavor if it's not warm. I did not rinse the rice (straight from package into pot of water. Should I have rinsed?

                                  1. re: xiaobao12

                                    Thanks. I was actually asking about rinsing in terms of what you did with the *cooked* rice---i.e., how you chilled/separated the grains for the salad. What you did sounds fine, as long as it worked. Rinsing the grains before cooking would have removed some of the residual starch, which, depending on whether you wanted sticky rice at the end, might have been desirable.

                                    1. re: ChristinaMason

                                      Yes, you are completely right - I wish I thought of that!!! DUH! Since I'm Asian and make rice religiously, I don't know why that didn't occur to me.

                                      I did not rinse the cooked rice. It was, a little too gumpy (is that a word?) for my taste - that is why, next time, I'll do 45 minutes and I'll rinse it before.

                                      THANKS!

                                      1. re: xiaobao12

                                        Try boiling the rice in lots of water (rather than steaming), then rinsing under cold water. I do this with rice and Israeli cous cous for salads, and they seem to turn out more al-dente and nicely separated this way.

                                        1. re: ChristinaMason

                                          Hi Christina,

                                          Do you mean to boil the rice in just a large pot of water and as it approaches the right bite, drain and rinse with cold water?

                                            1. re: ChristinaMason

                                              OK - I will.

                                              I like it because then I don't have to measure. One more question, do you boil water first then drop in rice or bring rice to boil in cold water?

                                              Thanks!

                                              1. re: xiaobao12

                                                I have done the same as for pasta: boil the water, then dump in the rice. Seems to work. Not sure it makes any difference though.

                              2. re: Gail

                                You're joking, right? A properly roasted chicken is one of the great dishes ever. IMO, it will beat the socks off any steak any day ---- and I LOVE steak. And grasshopper pie? I think the dessert suggestions here will beat that any day.

                                1. re: Gail

                                  wow: I love chicken and am thrilled to be served a well executed dish. And lots of people don't eat red meat these days.

                                  1. re: Gail

                                    @Gail, i understand where you're coming from, but i wouldn't rush to judgment or shoot down the chicken choice so quickly. there are perfectly valid reasons why the OP (or anyone) might choose to serve it. perhaps it's the only protein s/he feels comfortable cooking...or perhaps s/he or one of the guests doesn't eat seafood or other meat?

                                    and the reality is that though you, i, and many of our fellow hounds may be skilled at preparing poultry, there are plenty of people out there who can toss a steak or salmon on the grill but *can't* seem to cook chicken properly to save their lives, and might welcome the chance to enjoy it prepared well by someone else.

                                    1. re: goodhealthgourmet

                                      I also think a beautiful, perfectly roasted chicken (thinking Zuni here) also has a wow factor that a steak just doesn't have. I can't remember the last time I served one to guests. Love to eat them but it just doesn't seem particularly special to me.

                                      1. re: c oliver

                                        Enthusiastically concur in favor of chicken! If I were served a steak I would probably be thinking "Really? How uninspired" whereas an unusual and succulent chicken dish would really thrill me. Personally, I wouldn't serve steak to guests but I have served many, many vegetarian and chicken entrees, and one even won me my first-ever paid catering gig! (if you're wondering, it was Batali's chicken cacciatore recipe -- discovered via Cookbook of the Month).

                                        1. re: twilight goddess

                                          That sounds good. Thanks for highlighting.

                                          1. re: twilight goddess

                                            I just got out Molto Italiano and the book is lying open at that recipe. I'll be fixing this VERY soon. CH Gio (Italian lady) thinks his is pretty much a go-to for the kind of food she grew up eating. He's certainly never failed me. Thanks, tg.

                                            1. re: twilight goddess

                                              You're welcome! I like the pancetta here... mmmm and I always use his basic tomato sauce for this recipe (with thyme and grated carrot). I have been known to go a little crazy with the mushrooms because I like them so very much.

                                              For serving to a crowd at a party, I usually pull the meat off the bones, discard skin/bones, and add the meat back to the pot. Very, very cozy. This way it's much easier to eat at a soiree without jeopardizing a snazzy outfit ( can be eaten with a spoon, no cutting into the meat while balancing a plate on one's lap -- less awkward, and reduces risk of spattering). I usually grate Parmesan atop each bowl.

                                              *Make this one AT LEAST 24 hours prior to serving. The flavor is really optimal 48 hours after you put it together. Let me know what you think!

                                              1. re: twilight goddess

                                                I won't be waiting til my next soiree :) I think I've had a predujice against this dish cause, as Mario says, it conjures up some real awful renditions.

                                                1. re: twilight goddess

                                                  TG, this is one of my go-to dishes. This one, right?

                                                  http://www.foodnetwork.com/recipes/ma...

                                                  You are definitely right about the 24 hours tip. I don't put mushrooms but I will next time. I also add olives, so it makes it more of a chicken provencale. I'll also garnish with basil at the end to add a different layer of taste. (Thanks for the parmesan tip!)

                                                  1. re: xiaobao12

                                                    xiaobao12 --- That is just the one, except that in the cookbook, he calls for three cups of his basic tomato sauce rather than 1 pound tomato puree. I always use the basic tomato sauce because I usually make big batches and freeze. I like the carrots and thyme together. I use homemade chicken stock, too.

                                                    http://www.foodnetwork.com/recipes/ma...

                                                    1. re: twilight goddess

                                                      I made this last night AND ate it (couldn't help ourselves). One of the best things EVER. IMO the portabellos in those big chunks are part of what made it. And yes to his basic tomato sauce which I haven't made in a while. What a winner. Thanks again for pointing this out, tg.

                                                      1. re: c oliver

                                                        Glad to hear that c oliver. I usually make this dish by browning the meat, then aromatics, then I add canned tomatoes which makes the sauce. I guess by using premade sauce, it would only raise the yumminess of this dish.

                                                        1. re: xiaobao12

                                                          I followed the recipe (from the book) exactly except I only had about 2 oz. pancetta so supplemented with bacon. His basic tomato sauce is head and shoulders better than canned tomatoes. I made it early in the day so it wasn't a lot of last minute work.

                                        2. Something for all my flamers to put in their repertoire of hot evening dinners, as xiaobao requested. Remember, Friday Night Dinner on a Hot Day. You might find this useful if you know your guests are meat-eaters, of course.
                                          I seldom find Giada's recipes to be "uninspired".

                                          Drat, the link is not responding. Anyhow Google for her steak salad. It might come in handy.

                                          11 Replies
                                            1. re: goodhealthgourmet

                                              ghg, yes the first link. I am soooo goosey about using links now. Last week I got my hands slapped by the mods over copyright issues.

                                              1. re: Gail

                                                links aren't a problem...typing out and posting material verbatim from a printed source is a copyright issue.

                                            2. re: Gail

                                              What does that first sentence mean?

                                              ETA: the link doesn't work.

                                              1. re: Gail

                                                I am definitely flaming (bursting forth with strong emotion) regarding the yumminess of the cacciatore, if that's what you meant by "flamers" --- just kidding. I do like Giada, Gail, and since we are talking about yummy Friday night dinners, I thought I'd toss a realllly simple yet delicious chicken idea that I learned from Giada -- balsamic roasted chicken (in pieces, not a whole bird).

                                                This would definitely be a solid recommendation for a Friday night meal (great for someone tired after a busy workweek, as all of the prep is done the night before).

                                                3 1/2 lbs chicken, in pieces (sometimes I use all thighs, or a combination of breasts + thighs

                                                Marinade:
                                                1/4 cup balsamic vinegar
                                                a few TBSP Dijon mustard
                                                3 cloves garlic, smashed up
                                                a few TBSP olive oil
                                                2 to 3 TBSP fresh lemon juice
                                                salt and pepper

                                                Extra goodies, optional:
                                                lemon zest and parsley
                                                olives, +/or grape tomatoes, +/or mushrooms, +/or capers, +/or onions

                                                Combine all of the marinade ingredients in a bowl and whisk with energy :) (not tomatoes or mushrooms b/c you don't want them to be mushy, but capers and olives could go into the mix). Pour this mixture in a giant Ziploc baggie with the chicken pieces. Seal the bag carefully. Shake vigorously, sloshing everything around so the chicken is generously coated. Dance around the kitchen while you do this.

                                                Stick in the fridge overnight. (You could even throw in some dried fruit here, a la Chicken Marbella).

                                                Next day, preheat oven to 400. Empty contents of bag (chicken plus marinade) into a glass baking dish. Add tomatoes and mushrooms if using. Onions in wedges yummy here too. Pour 1/2 cup chicken broth over the chicken and vegetables. Pop in oven and roast, uncovered, for 50 minutes to an hour. Remove chicken and set on plate. Pour pan drippings/sauce into a small saucepan and boil down a little (or not, depending on your mood. Delicious either way). I serve this sauce in a little bowl on the side so guests can ladle more atop the chicken.

                                                Excellent adorned with lemon zest and parsley, as Giada suggests, or with other goodies in the pan -- some olives, or grape tomatoes in half, or mushrooms even. Simple side dish: my new favorite, steamed green beans with a tangy homemade shallot vinaigrette. CRRR-unch!

                                                This chicken makes amazing salads the next day too, or sandwiches. MOIST. This would really be great for someone new in the kitchen looking to serve something tasty. My sister and many of my friends don't eat red meat, and I myself didn't for nearly ten years, so I do favor chicken for guests.

                                                1. re: twilight goddess

                                                  Sounds wonderful...for a chicken dish. :)
                                                  Seriously, we have chicken in some form weekly. I have done something similar sans the Dijon which I will throw in next time. Sounds like a good addition. The adornments make it company-ready.
                                                  Thanks twilight goddess and Giada...

                                                  1. re: twilight goddess

                                                    WOW - I cannot wait to try this. I haven't really tried balsamic reductions.....Will the end product be vinegary?

                                                    1. re: xiaobao12

                                                      I recall tangy and sweet at once, but not vinegary.

                                                      1. re: xiaobao12

                                                        If you feel it may be too tangy, add a bit of honey. The recipe I use calls for it. Sometimes I use it, sometimes not. Delish either way.

                                                        1. re: Gail

                                                          This thread is so awesome! Thanks chowers...

                                                          I want to ask you guys and gals another question while you are all here...

                                                          On Sunday, I have to cook for 14 people! B-day party for my host. Menu will be chicken Parmesan (I am confident about it) with Batali's tomato sauce (except I'm going to add olives) and a side of pasta with the tomato sauce. Salad with a honey mustard vinaegrette. Dessert will be a variation on the dessert that I did last Friday!

                                                          What do you guys and gals think about this menu? I'm all ears. My reason for going with the honey-mustard dressing (shallots, mustard, red wine vin, EVOO) is because it's sweet and this will contrast with the saltiness of the Chicken Parm. Is there a cheese I could toss with the salad too - feta?

                                                          lso, I'm a bit nervous about having to cook in such large quantities. I am planning on starting the tomato sauce tomorrow so that I don't have to worry. Any advice is appreciated.

                                                          Thanks for your input!!

                                                          1. re: xiaobao12

                                                            I have created a new topic, as suggested by c oliver, at%3

                                                            http://chowhound.chow.com/topics/788136

                                                            Thanks chowers!

                                                  2. For really delightful fresh summer flavors with chicken (and no grill), this preparation couldn't be simpler:

                                                    5 to 6 chicken thighs (bone-in, skin-on)
                                                    one big punnet grape tomatoes
                                                    5 cloves garlic
                                                    bunch of fresh basil
                                                    crushed red pepper (Aleppo, yay!)
                                                    good olive oil

                                                    Combine 4 or more TBSP olive oil with the grape tomatoes (I cut mine in half, but not necessary), 2 TBSPs or more of fresh basil in little snips, and 5 smashed up and minced cloves garlic. Swirl around. If you feel like being snazzy, make some basil-garlic butter and spread this gently under the skin of each thigh. Or, just the butter. Or not if you don't feel like it.

                                                    Into a big glass baking dish, set the chicken pieces, and pour the tomato/basil mixture around and atop the chicken. Roast uncovered at 450 for about 45 to 50 minutes. Serve with ciabatta rolls toasted and scoop the tomato oil deliciousness right on top. Snip or tear up more fresh basil for serving. Or, an alternative -- last night I whipped up some of the Trader Joe's fresh tortellini and served these soaking up that gooey tomato yumminess too.

                                                    The leftover tomato oil is excellent for crostini, and the chicken itself is moist and perfect for sandwiches. So if you made this on Friday night, the leftovers could be packed right up for a picnic on the weekend! :-)