{"id":60,"date":"2011-05-24T08:49:09","date_gmt":"2011-05-24T12:49:09","guid":{"rendered":"http:\/\/kitchen.wasteofbytes.com\/?p=60"},"modified":"2011-05-24T10:15:30","modified_gmt":"2011-05-24T14:15:30","slug":"toaster-oven-chicken","status":"publish","type":"post","link":"http:\/\/kitchen.wasteofbytes.com\/?p=60","title":{"rendered":"toaster oven chicken"},"content":{"rendered":"

80-plus degree days have descended upon Maryland again, and I for one am not excited about the prospect of cooking anything on the stove or in the oven. Who wants to introduce even more heat to an already overheated house?<\/p>\n

Sure, you could fire up the grill (and indeed we did, this weekend; K worked magic on smoked lamb riblets and grilled loole kebabs). But although K is certainly a genius with charcoal, the grill takes a lot of time to set up. That’s okay; in a pinch, we have the toaster oven.<\/p>\n

I can’t claim credit for toaster oven chicken. That idea belongs to Eric Ripert, who created an entire series of recipes<\/a> using the toaster oven. <\/p>\n

It’s simple. Basically, you cut chicken up into small pieces (Ripert uses chicken tenders<\/a>, but I just cut up a chicken breast), toss the pieces with olive oil on a toaster oven tray, sprinkle with salt, pepper, and whatever fresh herbs you have lying around (dried will do in a pinch), and toss it in the toaster oven at 450 degrees or so. It’s done in under ten minutes.<\/p>\n

For easy cleanup, I line the toaster oven tray with foil. When I made this particular batch, I minced up some rosemary, thyme, and garlic greens.<\/p>\n

\"chicken<\/p>\n

It’s good chicken, very flavorful with the herbs. We’ve served it over rice and on dinner salads. I’d say it takes fifteen minutes from start to finish; if I want to make a dinner salad, I just wash and chop the greens while waiting for the chicken to cook. <\/p>\n

\"chicken<\/p>\n

Just remember to wash your hands whenever you’ve touched raw chicken. (This is a modern warning. K likes to point out that Julia Child used to happily handle raw chicken, and then go on to cook for the rest of the episode without once approaching a sink or a soap dispenser. Times certainly have changed.)<\/p>\n","protected":false},"excerpt":{"rendered":"

80-plus degree days have descended upon Maryland again, and I for one am not excited about the prospect of cooking anything on the stove or in the oven. Who wants to introduce even more heat to an already overheated house? … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-60","post","type-post","status-publish","format-standard","hentry","category-weeknight-cooking"],"_links":{"self":[{"href":"http:\/\/kitchen.wasteofbytes.com\/index.php?rest_route=\/wp\/v2\/posts\/60","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/kitchen.wasteofbytes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/kitchen.wasteofbytes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/kitchen.wasteofbytes.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/kitchen.wasteofbytes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=60"}],"version-history":[{"count":0,"href":"http:\/\/kitchen.wasteofbytes.com\/index.php?rest_route=\/wp\/v2\/posts\/60\/revisions"}],"wp:attachment":[{"href":"http:\/\/kitchen.wasteofbytes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=60"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/kitchen.wasteofbytes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=60"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/kitchen.wasteofbytes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=60"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}