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Roasted Pimiento Cheese Chicken

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For roasted chicken:

  • 3 stalks of celery, cut in half
  • 1 onion, chopped
  • 8-10 baby carrots
  • 3 garlic cloves, peeled
  • Salt and pepper, to taste
  • Olive oil, enough to coat ingredients
  • 4 split chicken breasts
  • 2 limes, one juiced and one for garnish
  • Salt and pepper, to taste

To finish:

  • 4 Tbs. pimiento cheese
  • 1 avocado, sliced
  • 4 Tbs. pico de gallo
  •  Tortilla chips, to taste

Preheat oven to 275˚F. Toss first six ingredients together, and place them in the bottom of a cast-iron skillet or other oven-safe pan—this will be the “nest” for your chicken.

Toss the chicken breasts in lime juice, salt, pepper, and olive oil and lay on the nest. Cover with foil for slow roasting and place in the oven for one and a half to two hours, or until the juices run clear. Remove from the oven and uncover.

Turn the oven to broil and broil on high for six to eight minutes, or until the skin is crispy. Remove the skillet and top the chicken with a healthy dollop of pimiento cheese, a few avocado slices, a scoop of pico de gallo, and crumbled tortilla chips.

Return the skillet to the broiler for about three minutes, or until the pimiento cheese softens and bubbles slightly. Remove from oven and discard “nest.”

Serve chicken with a simple roasted vegetable such as asparagus.

To find more recipes on Carrie’s blog, click here.