Preparation

• Heat the oven to 450°F. In a small bowl, combine the red pepper, olives, feta, parsley, thyme, orange zest, and 1 Tbs. of the butter; mix until well blended. Taste and season with pepper and possibly salt, though the olives and feta contribute salt. The mixture should be highly seasoned.
• 轻轻滑动皮肤下的食指以创造一个小口袋。舀起一些馅料并将其推入口袋，尽可能地铺平它。在几个地方这样做，直到你用了一半的馅料并覆盖了乳房的顶部，但小心不要完全从肉中脱离皮肤。通过尽可能均匀地将其伸入填充物和乳房并通过乳房伸入填充物和乳房来整理皮肤。用第二个乳房重复。在冰箱里冷却约5分钟让填充公司。
  
  创建一个空间，而不是襟翼。尽量保持皮肤的边缘连接到肉中。

• 从冰箱中取出鸡肉，然后用盐和胡椒赛季节。在炉子上加热铸铁或其他厚重的烤箱上映高热。当锅热时，加油和最后1茶匙。黄油。当黄油停止发泡时，加入鸡胸肉，皮肤侧面。不要试图将它们移动至少1分钟或皮肤可能撕裂。1分钟后，您可以将它们移到左右以确保它们不粘。煮，直到皮肤侧褐色，大约4分钟。
• Carefully slide a thin spatula under the chicken and flip it over, taking care not to rip the skin. Put the pan in the hot oven and continue cooking until the chicken is no longer pink inside, about 10 min. or until a thermometer reads 165°F at the thickest part. Take the breasts from the oven, let them rest for 3 to 5 minutes tented with foil, and then serve immediately.

  
  No flipping until you see the golden crust. Let the chicken sauté undisturbed to avoid tearing the skin.

The earthy-salty flavors of the Chicken with Red Pepper, Olives & Feta need a medium-bodied red with full fruit and medium tannins. Paul Jaboulet-Aîné’s “Parallèle 45” ($9) from the Rhône Valley would suit me just fine, as would Pepperwood Grove’s 1999 California Syrah ($7).