Roasted Pimento Cheese Chicken

Posted by Callies Biscuits on

Roasted chicken and pimento cheese: two staples of my culinary and family life. They were bound to come together at some point! When we were fine-tuning the recipe for Callie’s Pimento Cheese, we tasted batch after batch, adding a little of this and a little of that, trying to get it just right. This made for a refrigerator full of delicious pimento cheese. I had to come up with creative—and, of course, delicious—ways to use it. This recipe turned out to be one of the best.

There are two musts with this one. First, you must use bone-in chicken breasts. Skinless, boneless chicken breasts simply do not have the flavor of chicken on the bone. I never buy them. Second, the final step of putting the chicken under the broiler after the addition of the pimento cheese is essential. The broiler changes the whole texture of the meat— making it a little crispy on the outside while retain- ing the moisture inside. And it makes the pimento cheese get bubbly and ooze all over. So good.

Serve this with a simple roasted vegetable, such as asparagus.

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Roasted Pimento Cheese Chicken

Ingredients

    - 3 stalks celery, cut in half crosswise - 1 large onion, chopped - 8 to 10 small baby carrots 3 cloves garlic, cut in half 2 tablespoons olive oil - Kosher salt and freshly ground black pepper - 4 skin on, bone in chicken breast halves - 2 limes: 1 juiced, 1 cut in wedges 1/4 cup pimento cheese (you know my favorite brand to use!) - 1/4 cup Southern Staple Salsa - Crumbled tortilla chips - Serving suggestion: 1 avocado, pitted, peeled, and sliced

Instructions

    1. Preheat the oven to 275°F. 1. Toss all the bird’s nest ingredients: celery, onion, carrots, and garlic, with 1 tablespoon of the olive oil, 1 teaspoon kosher salt, and 1⁄2 teaspoon pepper. Place in the bottom of a cast-iron skillet. 1. Toss the chicken breasts with the lime juice, 1 teaspoon kosher salt, and the remaining 1 tablespoon olive oil. Lay the breasts on the nest, skin side up. Cover with foil and roast for 1 hour 30 minutes, or until the juices run clear and the temperature reads 165°F. 1. Remove from the oven, uncover, and top each breast with a dollop of the pimento cheese. 1. Turn the oven to broil. Broil until the cheese softens and begins to bubble, 2 to 3 minutes. 1. Top with the chips and toast under the broiler; watch carefully, as they can burn quickly. 1. Top with the Southern Staple Salsa and serve with the lime wedges and avocado slices.

      "Roasted chicken and pimento cheese: two staples of my culinary and family life."