I’m a little in love with the microgreens I picked up from Riverwards Produce. It’s always a treat to have them out to eat because you can’t really find them in the grocery stores. Even Whole Foods only has a half-hearted, overpriced selection. So as soon as I saw the container from local NJ farm, Pinelands Produce, I plopped them right in my basket. Between the microgreens and the ramps, I can’t wait to go back to my favorite new Fishtown, Philadelphia produce market. Let’s put some chicken on these greens!
I’ve posted before on how to prepare a perfectly juicy pan roasted chicken breast. I did this one completely in the oven. I preheated the oven to 275°F and cooked the brined bone-in chicken breast for about 45 minutes until it reached an internal temp of 140°F. Then I cranked the oven up to 400°F for 10 minutes until it reached 155°F.
Once I let the chicken rest for 10 minutes, I carved it off the bone and in to smaller slices for plating. All the pan drippings were mixed with lemon juice and tossed with the microgreens. I had some beets I baked for 45 minutes until tender which I diced up as well. It was really as delicious as it looks, if not more so!
I’m Anthony from Philadelphia. I started Eat Up! Kitchen because I love food. Not just that stuff you eat in the car or have GrubHubbed before you watch Game of Thrones, but the stuff that our history, culture, and tradition are built around.