parsley & polka dots: roast chicken

Showing posts with label roast chicken. Show all posts

Thursday, May 16, 2013

twice-baked potatoes & the best roast chicken

Last weekend I made the best roast chicken. The best, yes. I also made some pretty darn tasty twice-baked bahdaydahs. Potatoes really aren't unhealthy, as long as you don't douse them in sour cream, bacon, and butter, you're just eating a starchy veggie that won't kill your diet. Twice-baked potatoes are usually just saved for holidays, but I think that's a waste. These potatoes, along with these darn-good recipe for chicken, make a tasty & filling meal, and look a lot more difficult than they really are, but we can keep that part a secret.

Ingredients (for 2, and leftovers):

Chicken:

1 organic chicken (3.5-5lbs)

1 tbs garlic paste, or 5 cloves minced

1/3 cup maple syrup

1/4 cup olive oil

1 tbs brown sugar

juice of one lemon

1 tsp chili powder

1 tbs sea salt

1 tsp pepper

Potatoes:

2 organic russet potatoes, scrubbed

1/4 cup skim milk

2 tbs low-fat butter, or a canola-butter

1/3 cup shredded cheese of choice

salt & pepper

Directions:

1. Preheat the oven to 425F. Mix the garlic paste, maple syrup, olive oil, brown sugar, lemon juice, chili powder, sea salt and pepper in a small bowl.

2. Pat chicken dry with paper towels, pour half of the mixture into the cavity of the chicken, and rub half of the liquid mixture over the chicken. Pop in the preheated oven for 1 hour and 7 minutes (yes, 7 minutes).

3. Poke some small holes in your potatoes (fork them maybe 2x each), and pop those into the oven as well. After about 50 minutes, when the skins are crispy and the insides are a little squishy, remove the potatoes and let cool before handling (of note: this step can be done before all of the other steps, you could pre-bake your potatoes to help with time-management).

4. Cut potatoes in half lengthwise, scoop the insides out into a bowl. Mix in the milk, butter, salt & pepper and beat until smooth. Return the mixture to the potato shells, top with shredded cheese and bake at 375F for 20 minutes, until bubbly and crisp.

5. Meanwhile, when the 1 hour and 7 minutes are done for the chicken, transfer the chicken to a plate and cover with foil for 10 minutes for it to reabsorb all of the liquid. After 10 minutes, carve the chicken, and plate to enjoy the most flavorful & moist chicken, alongside some tasty tasty twice-baked potatoes.

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Thursday, November 8, 2012

beer can-less chicken

I didn't have any cans of beer, only bottles, but I wanted beer can chicken with all of the moisture and was too lazy to head out for a six-pack....soooo I made beer can-less chicken (using the beer T & I made for his birthday) in the rooster roaster my parents brought back from their trip to Africa, producing the same results!

Ingredients:
1 whole chicken (3-4lb)
1 tbs olive oil
1 tsp dried oregano
1 tsp garlic powder
1 tbs onion powder
1 tsp ground ginger
1 tsp dried herbs de provence
2 tsp salt
2 tbs black pepper
3 cloves garlic, smashed
8 oz beer of choice (a little more than half of a can)
2 sweet potatoes
2 tsp brown sugar

Directions:
1. Preheat oven to 450F. Crush cloves of garlic and place in center of roaster (or directly in half can of beer). Fill cavity with 6 oz of beer.

2. Mix all herbs and spices & add to beer/garlic mixture.

3. Pat chicken dry, drizzle olive oil inside of chicken and sprinkle 1/3 of spice/herb mixture on the inside. Plop the chicken on the beer mixture (or directly on top of can) so the chicken is sitting up. Rub chicken with drizzle of olive oil and remainder of spice/herb mixture.

4. Add remaining 2 oz beer to bottom of pan/roaster. Place in oven for 10 minutes.

5. Meanwhile cut up sweet potatoes into small wedges. After 10 minutes have passed, remove chicken from oven & lower heat to 425F. Scatter sweet potatoes around chicken and top with drizzle of olive oil and a sprinkle of brown sugar & return to oven for another 1 hour.