Marinating chicken breasts can make them moist and succulent rather than dry and barely palatable. The marinade used in the recipe for Roasted Lime-Herb Marinated Chicken Breasts is comprised of olive oil, the juice of fresh limes and lemons, and wine. It does a good job of making the chicken tender and ultra-moist, but too much of a good thing can be destructive. Over-marinating chicken (as well as many other foods), especially in acidic liquids containing citrus juices, vinegar or wine, can break down its texture, making it stringy and tough; therefore it is not recommend to marinate it for more than four hours. In addition to marinating, the flavor of chicken is greatly enhanced by the placement of fresh herbs under its skin.
As a side dish for chicken, consider roasted carrots. And, if you are considering carrots, why not make them rainbow carrots? Scientifically cultivated in unique hues of yellow, purple and red, rainbow carrots are not only full of vitamins and other nutrients, but are chock-full of carotenoids and anthocyanin – the compounds responsible for their brilliant color and ability to provide certain health benefits.
If you are wondering about the taste, I found the purple carrots (with its orange core) to be sweet, the yellow ones (with a yellow interior) extra juicy and the red ones (again with yellow insides) to be on the mild side. As for a “wow” factor, the deep purple carrots are delicious – and audacious.
In its entirety, this roasted chicken and carrots meal is as much science as it is good cooking. It is also tasty, colorful and remarkably curious.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.
