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4 chicken breast halves, on the bone (about 1/2 pound each)
Kosher salt and freshly ground black pepper
1 tbsp plus 1 tsp sweet paprika
1/8 tsp cayenne pepper
1/3 cup plus 2 tbsp extra virgin olive oil
1/3 cup raw unsalted sunflower seeds
1/2 cup coarsely chopped marjoram leaves
1/2 cup coarsely chopped flat-leaf parsley
1/2 tsp fresh lemon juice
buttered egg noodles, for serving
Preheat the oven to 400 deg. Season the chicken breasts with salt and black pepper, then sprinkle all over with the paprika and cayenne.
In a large skillet, heat 2 tbsp of the olive oil until shimmering. Add the chicken breasts, skin side down, and cook over moderately high heat just until the skin is crisp, about 2 minutes; turn over the breasts. Transfer the skillet to the oven and bake the chicken for 25 minutes, or just until cooked through.
Meanwhile, in a small skillet, cook the sunflower seeds over moderate heat, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate to cool. In a blender or food processor, blend the remaining 1/3 cup of olive oil with the marjoram, parsley, and lemon juice. Add the toasted sunflower seeds, season with salt, and puree the sauce until smooth, about 2 minutes.
Set the chicken on plates and top with the sauce. Serve at once with buttered egg noodles.
Kosher salt and freshly ground black pepper
1 tbsp plus 1 tsp sweet paprika
1/8 tsp cayenne pepper
1/3 cup plus 2 tbsp extra virgin olive oil
1/3 cup raw unsalted sunflower seeds
1/2 cup coarsely chopped marjoram leaves
1/2 cup coarsely chopped flat-leaf parsley
1/2 tsp fresh lemon juice
buttered egg noodles, for serving
Preheat the oven to 400 deg. Season the chicken breasts with salt and black pepper, then sprinkle all over with the paprika and cayenne.
In a large skillet, heat 2 tbsp of the olive oil until shimmering. Add the chicken breasts, skin side down, and cook over moderately high heat just until the skin is crisp, about 2 minutes; turn over the breasts. Transfer the skillet to the oven and bake the chicken for 25 minutes, or just until cooked through.
Meanwhile, in a small skillet, cook the sunflower seeds over moderate heat, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate to cool. In a blender or food processor, blend the remaining 1/3 cup of olive oil with the marjoram, parsley, and lemon juice. Add the toasted sunflower seeds, season with salt, and puree the sauce until smooth, about 2 minutes.
Set the chicken on plates and top with the sauce. Serve at once with buttered egg noodles.
