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Ina Knows What to do – Ina Garten’s Engagement Roast Chicken

It was great when Food Network actually concentrated on having cooking shows instead of all of the contests and reality shows that pretty much make up the network today. While it’s nice to go see some restaurants around the country and what they make, I would much rather see recipes and how to cook them. Other than watching Saturday or Sunday mornings, you are pretty hard-pressed to find a time when they actually have someone showing you how to cook something on television. That being said, when I am looking for a new recipe to use something specifically, I do often search Food Network’s website to see if they have anything interesting from when they actually did show cooking. Since I have made a lot of roast chickens, finding a different way to do it once in a while can be a challenge, but I found this recipe from Ina Garten for engagement roast chicken that was simple to do, used basic ingredients and produced great results.

Engagement Roast Chicken

1 (4 to 5 pound) roasting chicken
Kosher salt and freshly ground black pepper
2 lemons
1 whole head of garlic, cut in 1/2 crosswise
Olive oil
2 onions, peeled and thickly sliced
1/2 cup dry white wine
1/2 cup chicken stock
1 tablespoon all-purpose flour

Preheat the oven to 425 degrees.

Remove and discard the chicken giblets (or save them if you are planning to make stock with the carcass at a later time). Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters and place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss them with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.

Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover it with aluminum foil, and allow it to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.

Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle in the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

While it is a pretty basic recipe, it is nice to have one like this to fall back on when you want to add the simple flavors of garlic and lemon to your dish. The chicken comes out cooked perfectly and the sauce that you can make from the pan drippings has fantastic flavor to it thanks to the lemons and garlic. If you didn’t want to use white wine (which I didn’t), you can substitute water or just use all chicken stock instead and it will work also. You do want to make sure you are using lemons that are nicely ripened because if they are not you may end up with a sauce that is a little bit bitter to taste. You can always try to even out with a little more stock to cut the flavor of the lemons. I served the chicken with mashed potatoes and Brussels sprouts, using a different sprouts recipe that I plan to post tomorrow that can be great for any poultry, especially as a side dish for Thanksgiving.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on November 11, 2016 in Cooking, Dinner, Uncategorized

 

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Quick, Simple and Delicious – Roasted Chicken with Chorizo and Sweet Potatoes

As the Thanksgiving holiday creeps closer and closer you want to find easy meals to make in the days before so that you can focus in on anything that needs to be taken care of for your holiday plans. One dish meals are ideal when you can get them together fast so you don’t even have to think much about dinner for one night. This recipe, from Bon Appetit, is just about a one dish meal. All you need is a vegetable on the side to finish the meal off and you can have a great tasting meal of roasted chicken with chorizo and sweet potatoes.

Roasted Chicken with Chorizo and Sweet Potatoes

4 skin on, bone in chicken breasts (or other chicken pieces; I used thighs)

2 tablespoons apple cider vinegar

Kosher salt and freshly ground black pepper

2 fresh chorizo, sliced

2 tablespoons olive oil, divided

4 large garlic cloves, smashed

2 large sweet potatoes, cut into long wedges about 1/2-inch thick

1 red onion, cut in half and then cut each half into quarters

1/4 cup dry white wine

1 sprig rosemary, plus additional for garnish (optional)

Preheat the oven to 425 degrees. Season the chicken pieces with the apple cider vinegar, kosher salt and black pepper. Set the chicken aside. Heat 1 tablespoon of the olive oil in a large skillet set over medium high heat. Add the chorizo and cook, stirring the chorizo occasionally, until it is beginning to brown, about 2 to 3 minutes. Add the chicken, skin side down and cook the chicken until the skin is a golden brown, about 5 to 8 minutes.

Toss the sweet potatoes, garlic, red onion, white wine and the remaining one tablespoon of olive oil, along with the rosemary (if using), until everything is coated and well mixed. Place the sweet potato mixture on a rimmed baking sheet in an even layer. Place the chicken pieces and the chorizo pieces on top of the vegetables and roast the chicken until it is cooked through and the sweet potatoes are tender, about 20 to 25 minutes. Divide the chicken and sweet potato mixture among the plates and garnish with additional rosemary, if desired.

I really enjoyed the mix of the chicken, chorizo and the sweet potatoes. The chorizo added just the right spiciness to the dish and the potatoes were great roasted and mixed with everything. The chicken had additional flavor from marinating briefly with the cider vinegar to add to the dish overall. I served this with a simple green vegetable on the side and everything was done in under 45 minutes and clean up was a breeze. I used chicken thighs instead of breasts, but you could use whichever chicken pieces you have on hand and like best; I think it would do just as well with drumsticks if you prefer.

That’s all I have for today. Check back next time for another recipe. I’ll be traveling over the next few days as we head down to North Carolina for the holiday, but I will make some Thanksgiving posts before the holiday along the way, so keep checking back. Until next time, enjoy the rest of your day and enjoy your meal!

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Posted by on November 21, 2014 in Cooking, Dinner, One Pot Meals, Potatoes, Poultry, Sausage

 

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An Elegant and Quick Weeknight Meal – Herbed Roasted Chicken with Lemon, Garlic and Red Onions

Who says you can’t have a nice looking dinner that doesn’t take forever to cook on a weeknight? Sometimes you want everyone to come to the table with a meal that not only tastes great but looks great, the problem is that most of us just do not have enough time to put this together after a full day. This recipe from Williams-Sonoma for a herbed roast chicken with lemon, garlic and red onions looks fantastic, tastes great and can all be put together in just over hour thanks to some high temperature roasting so you can have a whole chicken on the table for your family in no time at all.

Herbed Roast Chicken with Lemon, Garlic and Red Onions

1 whole chicken, about 4 pounds

2 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

3 lemons, halved

1 1/2 teaspoons chopped fresh chives

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh oregano

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh tarragon

2 teaspoons finely grated lemon zest

2 garlic cloves, finely chopped, plus 2 garlic heads, halved crosswise

4 tablespoons (1/2 stick) butter, at room temperature

2 small red onions, halved through the stem end

2 tablespoons olive oil

Preheat the oven to 450 degrees. Rinse the  chicken inside and out and pat it dry well with paper towels. Season the chicken inside and out with the kosher salt and freshly ground black pepper and place two lemon halves inside the chicken cavity. Tuck the wing tips behind the back and tie the legs together with kitchen twine.

In a small bowl, stir together the chives, thyme, oregano, parsley, tarragon, lemon zest and chopped garlic. Add the butter and stir until the herb mixture is well incorporated with the butter.

Starting at the cavity, slip your fingers underneath the chicken skin and loosen it all over, being careful not to tear it and reaching as far as possible into the thigh area of the chicken. Using your fingers, rub the butter mixture under the skin, distributing it as evenly as you possibly can,

Place the chicken, breast side up, in a large, oven-safe saute pan or skillet and add the remaining lemon halves, the garlic heads and the red onions to the pan. Drizzle the contents of the pan with the olive oil. Roast the chicken until the skin is well browned and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170 degrees, about 50 to 60 minutes.

Transfer the chicken to a carving board, cover it loosely with aluminum foil and allow the chicken to rest for 10 minutes. Carve the chicken and serve immediately with the roasted lemon halves, garlic and red onions alongside the chicken.

The compound butter that you put under the skin of the chicken adds all of the great flavors of the herbs along with the lemon zest and garlic to give you a great flavor boost to the moist chicken you get. The whole house smelled of lemon and garlic as it the chicken was roasting, which I enjoyed, and the taste of the chicken was spot on perfect. You could always use dried herbs instead of fresh if that is what you have on hand, but just remember to reduce the amounts used as dried herbs tend to have more intense flavor to them. This meal is perfect with some roasted potatoes, mashed potatoes or even wild rice and your choice of vegetables so you can have it as a great weeknight meal or even a nice, elegant meal when you have guests over without spending a lot of time in the kitchen.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by on September 10, 2014 in Cooking, Dinner, Herbs, Poultry

 

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Jennifer Probst

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Laissez Faire

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