Basil Chicken with Kumquats
This one pan, roasted basil chicken is an easy meal that’s bursting with flavor. Red onions and sliced kumquats become deliciously sweet when roasted and provide a vibrant pop of color.
Back in January I did my annual reader survey and asked you guys what you’d like to see more of. Your response? More simple, healthy, weeknight dishes. Recipes with fewer ingredients, but packed lots of flavor.
For those of you who mentioned that, well, you’re gonna love today’s recipe. And truth be told, I’m beyond thrilled with this recipe as well. I never knew kumquats could taste so unbelievably good!
Today’s recipe is in partnership with Bertolli, the number one oil brand in the world with over 150 years of expertise in olive oil blending. But I personally love their non-GMO, organic extra virgin olive oil made from organic olives produced using organic farming standards.
Quality matters with all ingredients. But I find that you can really taste the difference when it comes to olive oil. Enough trips to Italy have taught me that! Thankfully, the intense, full-bodied flavor of this olive oil is great for melding all the unique flavors of this basil chicken recipe into one delicious dish.
Making Basil Chicken with Kumquats
So here was the deal. Bertolli challenged to me was to create a dish that used only 5 ingredients and it had to include kumquats, basil and a purple vegetable. Hmmm. That sure had me scratching my head. Their goal? To create a simple dish that sparks spontaneity, adventure and connection – where cooking becomes a joyful appreciation of life.
As you can imagine, I accepted the challenge. And after much thought, decided to create this juicy basil chicken recipe. It’s a one pot meal (keeping things super simple) and has an amazing balance of flavors that definitely sparks a little food adventure in my books.
Kumquats are known to be tangy, but did you know that it’s really the juice inside that’s tangy? The skins, ironically, are actually sweet. So when you slice and roast them, much of the juice seeps out, creating an amazing basting sauce that’s slightly tangy, while you’re left to eat the citrusy sweet kumquat itself.
Similarly, red onion is known to be a sweeter onion and when it’s roasted, it becomes more so. That’s why when I’m making a tray of roasted veggies, red onions are always included. Lastly, this recipe includes basil, which is one of my favorite herbs – whether dried or fresh – and always adds a sweet, aromatic flavor.
So where does that leave us? With a simple, elegant and delicious basil chicken recipe that’s paired with citrusy sweet kumquats and slightly caramelized onion. An unexpected recipe that’s definitely a winner.
Basil Chicken with Kumquats
This one pan, roasted basil chicken is an easy weeknight meal that’s bursting with flavor, thanks to bright and tangy kumquats.
- 4 chicken thighs
- 2 tbsp Bertolli Organic Extra Virgin Olive Oil
- 1 cup kumquats, sliced
- 1 red onion, sliced into wedges
- 1 tsp dried basil
- salt and pepper
- fresh basil, for garnish
- Preheat your oven to 400 degrees fahrenheit.
- Place the chicken thighs, sliced kumquats and red onion in a cast iron or oven safe dish and drizzle with olive oil. Use your fingers to ensure eveything is coated in oil, including both sides of the chicken. Then, place the kumquats and red onion around the chicken.
- Sprinkle the chicken with the dried basil, salt and pepper. Cook for 40-50 minutes or until cooked through.
- If you’d like the top of the chicken more golden, turn the top broiler on for the last 5 minutes of cooking.
Cast iron pans are great for cooking. I personally love this Lodge Cast Iron Pan (which you see pictured).
Yield: 4 servings, Serving Size: 1 piece of chicken
- Amount Per Serving:
- Calories: 296.5
- Total Fat: 17.9g
- Saturated Fat: 3.9g
- Cholesterol: 73.8mg
- Sodium: 84mg
- Carbohydrates: 9.3g
- Fiber: 2.9g
- Sugar: 5g
- Protein: 24.2g
Did you make this recipe? I'd love to see!
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Grab a bottle of Bertolli at your local grocery store or check out Villabertolli.com
This is a sponsored conversation written by me on behalf of Bertolli. The opinions and text are all mine.