Oven-roasted chicken with sun-dried tomatoes

Leti, author of Revealing Flavors, presents a recipe perfect for everyday or for an informal dinner. It's oven-baked chicken with a sauce made from mayonnaise, sun-dried tomatoes, herbs and spices. It's a very simple recipe to make, but with a flavor touch you'll love.

Even if time is scarce, who wants to give up eating well? Certainly not me, and I tell you that at home we love good food! So simple recipes that can be prepared in advance, or quick recipes that are no less tasty, are essential.

And that's exactly what I bring you today, a quick, delicious recipe that always wins whenever I make it at home! It's an oven-prepared chicken. It's also my go-to, because if I have guests on the weekend and I don't know what they might like, I assure you I never fail with this recipe.

And what's better, we will hardly make any mess if we use a pan like the Le Creuset skillet, which can go directly from the stove to the oven. I couldn't be happier with it, because it's so pretty you can serve it straight to the table.

Boska wooden trunk board, Mediterranean glass bottle, Trilloliva olive oil, Le Creuset ramekins, Bérard flour spoon, Microplane Zester grater and skillet skillet Le Creuset

Ingredients

• 2 chicken breasts or 500gr of boneless thighs
• 60gr of mayonnaise
• 40gr of grated cheese
• 4 sun-dried tomatoes in olive oil
• 1 teaspoon oregano
• 6 basil leaves
• ¼ teaspoon ground cayenne
• Salt
• Trilloliva olive oil

• 1 tablespoon breadcrumbs
• 1 tablespoon grated cheese
• 1 teaspoon oregano

Le Creuset ramekins, skillet skillet Le Creuset and Microplane Zester grater

Preparation

1. Preheat the oven to 220º.
2. Start by trimming any excess fat from the chicken and, if you're going to use breasts, with a knife sharpened cut them to get three thick fillets from each. If you use thighs you won't need to fillet them, since the thickness you get when deboning is perfect.
3. Salt the chicken and heat the skillet over the stove with a drizzle of olive oil.
4. When the skillet is very hot, add the chicken fillets to sear them on both sides. Careful! Just brown them for one minute per side; we don't need them to cook through since they'll go into the oven next.
5. Remove from the heat and set aside.
6. On a wooden board cut the sun-dried tomatoes into small pieces with a very sharp knife.
7. Chop the basil leaves and set aside.
8. In a bowl, or as I do in this case in some Le Creuset ramekins, mix the mayonnaise, the grated cheese, the tomatoes you have chopped, the oregano, the basil leaves and the ground cayenne and spread the mixture over the chicken.
9. Next mix the gratin ingredients (the breadcrumbs and grated cheese and the oregano) and sprinkle over the chicken.
10. Directly in the skillet, place it in the oven preheated to 220º for 15 minutes, until the gratin is golden.
11. Take out of the oven and enjoy accompanied, for example, by a good salad.

skillet skillet Le Creuset, Microplane Zester grater, Bérard flour spoon, Boska wooden trunk board, Pallarès carbon steel knife and Trilloliva olive oil.

Notes

• Although we can buy pre-grated cheese, I recommend grating your favorite cheese at the moment; I find it much more flavorful and with the Microplane grater it takes no time and it turns out fabulous.

I hope this recipe is enjoyed in your homes as much as it is in mine.