 Hi everybody, today I'm doing a restaurant recreation for you. So what I'm doing is I'm making a recipe from California Pizza Kitchen. I happened to be down in Hollywood recently and I tell you, I had this great meal and I wanted to recreate it for you. Now on their menu it's called Roasted Garlic Chicken with Seasonal Vegetables and I'm telling you the sauce in this was just out of this world, I really loved it. So today I'm going to recreate that for you and I tell you it turned out great. I'm going to call it Garlic Chicken with Seasonal Vegetables because I'm going to be pan frying the chicken breast on the stove. We're going to create this really delicious sauce that's basically like a lemon garlic sauce and then we're going to roast some vegetables, brussel sprouts, cauliflower and some gold potatoes in the oven and we're going to mix it together with the sauce, put a nice light coating on it and serve it up with that nicely seasoned chicken breast and it is out of this world. So I'm Rockin' Robin and I'm going to show you how to do it right after this. We're going to begin our recipe by preheating our oven to 425 degrees Fahrenheit because we're going to be roasting our vegetables first and then when that's happening we'll go to our chicken and work on that and our sauce. First up we have some cauliflower florets which if you need a tutorial on how to cut up a whole cauliflower I'll leave a link for you down below in the description and right up here right above my head there will be a little link for you if you need that. Otherwise I'm going to place those into a large bowl. Now next up we have our brussel sprouts. Now sometimes they're really gigantic and sometimes they're kind of small so we want to cut them relatively small so that they cook quickly right? We don't want them to take too long. So we'll just cut off the ends and then we'll peel off any bad leaves, cut them in half or cut them in quarters. Place them in the bowl as well and then we move on to our potatoes. Now I'm using gold potatoes and these are rather small and organic by the way I like to use everything organic if I can and I'll cut those into quarters as well and I'll leave the peel on because you know there's no reason not to being organic. So you want wedges like this. Now that I have all my vegetables in the bowl I'm going to dress them up so we're going to sprinkle some olive oil in there. You know we want to be fairly generous and I'm going to just use my hands you can use a spoon if you don't want to use your hands but I like using my hands because I can rub all the pieces and make sure that the potatoes get coated nicely and same with everything else the brussel sprouts the whole bit. So just work that in and try and coat all of the vegetables. Now we want to make enough vegetables just to fit on a baking sheet where every piece is pretty much touching the surface of the pan and that way they'll caramelize and cook up nicely. If you have too many use two pans. Okay so I'm going to add some garlic powder to this I'm going to sprinkle that in. I've got a little bit of oregano I'm going to toss some of that in and some thyme so I can get that to come out not too quickly there we go and some salt. That's really important for the potatoes to bring out their flavor so we'll mix that in and then I'm going to season them one more time because everything just went on top. I'm also going to pour just a little bit of olive oil in the pan just a light coating again just to keep things from sticking and then we'll just pour these right on top and spread them out. These are going in the oven for we'll check them at 20 minutes on 425 degrees Fahrenheit. So I just took these out of the oven the potatoes and the Brussels sprouts and the cauliflower and I did check them at 20 minutes like I said and I turned them over the potatoes stuck a little bit not too bad but this is what we ended up with see this nice golden brown here on the Brussels sprouts man that's the flavor guys and where it gets crispy and crunchy love it just love it. So I'm going to just keep these warm for now and as we cook whoops as we cook the rest of our meal. Now for our chicken breasts I've got two really nice good size chicken breasts here and because they're so thick I'm going to butterfly them I'm going to thin them out a bit so that they'll cook up a lot quicker and it just works out much nicer that way. So we'll butterfly them then I'm going to season them oh and if I need to pound it to make it even a little thinner in some parts of it you can pound it and then season it up with some salt, garlic powder, some oregano and some thyme. Alright we're ready to start cooking our chicken my recommendation is use a stainless steel pan you'll get the best results with this recipe why use stainless steel I'll tell you because I want the chicken to actually stick a little bit on the bottom here which it will do and create what's called a fond which adds flavor to our sauce and it's just way better when you do that. So I've got my pan over medium-high heat once your pan gets hot we're going to add just a little bit of olive oil maybe a teaspoon spread it around the pan and then we'll lay our chicken into it once it gets in the pan don't move it around or try to move it around just let it cook and we'll let that go we'll check it in about three or four minutes and see where we're at so it's been about four minutes and I'm going to turn this over and we'll go for another three to four minutes or until there's no longer any pink on the inside or 165 degrees when the chicken is done take it out and place it on a plate to keep warm now turn the temperature down to low and of course you can see all of that fond in there right so I'm going to add a little bit of olive oil to the pan and some butter so here's some finely diced onion it's really at the superfine dice and remember guys you can get the ingredient list below the video or click where it says show more so I'm going to saute these onions for about five to ten minutes we've been sauteing this for about eight minutes now I'm going to add the garlic and we're going to saute this for about a minute minute and a half remember my temperature is still on low and we're just going to slowly cook this in now we're going to deglaze the pan we're going to add some white wine this is some sauvignon blanc and we'll just use a wooden spoon and kind of scrape the bottom of the pan that'll pick up the rest of the brown bits that's why the onions turned you know that's nice brown colors because now they picked up all that flavor I'm going to turn this up a little bit so that I can cook out some of that alcohol in the wine we're also going to add some chicken broth I'm going to bring this up to a simmer for a couple of minutes here before I add the rest of my ingredients so we've got this up for a simmer I'm going to turn the heat down a little bit when I want it all the liquid to you know cook away so we'll just turn it down a bit now I'm going to add some fresh lemon juice this is soy sauce or if you want to make this gluten-free you can use tamari sauce which is the gluten-free version next up is my balsamic vinegar this was the key to this recipe because I couldn't figure it out and this is what did the trick and it's only a little bit but use a really good quality balsamic vinegar do taste for seasonings you might want to add some garlic salt and we're gonna let this simmer for about five to six minutes or so now I want to thicken up my sauce just a little bit as you can see here it's pretty thin so I'm going to take some flour you can use regular flour or to make it gluten-free you can use Bob's Red Mill one-to-one baking flour so I have just a teaspoon of flour here and I'm going to sprinkle some in and that's about all you need to add to this now you can turn the sauce off and we're going to add some honey to this because it needs to cut some of that acid a little bit so I'm just adding a little bit of honey to this and you can adjust it to your liking but just work it in and then see how it tastes to you the last thing we're going to add is some parsley so I'm going to sprinkle that in give it a nice stir and things are ready to you put together so we're going to place your vegetables into a bowl and we're going to take some of this sauce this wonderful sauce and we're going to drizzle it over the vegetables because I want them to have a coating of this just a light coating so I'm going to place my chicken back in the sauce just to kind of reheat it again so that it's nice and hot when we serve it up all right ready to serve it up if you can tell I'm pretty jazzed about this I love this recipe I would just take and the way it was served to me in the restaurant is would take a nice spoonful of that nice you know bunch of vegetables with that coating of the sauce that just dresses them a little bit take a piece of chicken and place it right on top and then of course well what I like to do is put a little more juice or a little more sauce on top of that chicken and then dig in I can't wait I really can't wait for you guys to try this I love it I think you're gonna love it too the flavors are just delicious I mean when you create that fond in the bottom of that stainless steel pan and add all of those flavors together it's just incredible it really is good very it has a little hint of that balsamic it's very mildly sweet but not really sweet you know it's got a little tang to it it's it's really delicious guys hope you enjoy it all right so I hope you enjoyed my recipe recreation give it a try let me know what you think down in the comments I'd love to hear it I know I this is one of my favorite recipes I mean it is definitely in in my rotation every you know every two weeks for sure I love it it's delicious so if you would like to subscribe to my channel please click the subscribe button it's usually at the end of the video right over here or there's one down below the video with a bell that's a notification bell that tells you when new videos have come out from me so thanks again for watching we'll see you next time