Everytime I roast a chicken I always think “I should do this more often”, unfortunately I rarely follow through on that. I use a recipe from Jamie Oliver that’s pretty easy and so, so tasty. I guess my issue is timing… it takes longer than I’m usually willing to spend on dinner during the week. I find the best time for me is on Sunday because I can stick it in the oven while my favorite PBS cooking shows are on and by the time they’re done, we’re hungry from watching so much tasty food on tv.
Not only is the chicken deliciously crispy on the outside and juicy on the inside, but the potatoes that I cook alongside the are awesome! They soak up some of the goodness from the chicken and get nice and toasty…mmmm. And if you’re cooking for two, you’ll most likely have leftovers which I like to use for things like enchiladas during the week. I think it’s a win/win situation, a nice Sunday dinner and easy and delicious leftovers during the week.
Roast Chicken with Lemon & Rosemary Potatoes
from Jamie Oliver’s “Jamie’s Dinners”
4 1/2 free range organic chicken
sea salt & freshly ground black pepper
4 1/2 lb potatoes, peeled
1 large, preferably unwaxed lemon
1 whole bulb garlic, broken into cloves
a handful of fresh thyme
olive oil
(I’m slightly lazy and am going to paraphrase the recipe, but you’ll get the gist)
1
Rub chicken inside and out with salt pepper. Cover chicken and leave in fridge until you’re ready to cook, it’s best to do it in the morning and let the chicken sit all day.
2
Preheat oven 375˚. Bring large pan of salted water to boil.
3
Cut potatoes into golf sized pieces. Toss them in the boiling water along with the lemon and garlic cloves. Cook for 12 minutes. Drain & allow to steam dry for 1 minute, then remove lemon and garlic.
Toss the potatoes around in a pan so rough them up a bit, this allows them to get crispy when they roast.
4
While the lemon is still hot, stab it about 10 times.
5
Take the chicken out and pat dry with paper towel. Rub with olive oil. Push the garlic cloves, whole lemon and thyme into cavity and put in oven for 45 minutes.
6
Remove chicken and place on a plate. Put potatoes in roasting pan with juices and toss around. Make a space for the chicken and place chicken back in pan. Put it all back in the oven for 45 more minutes or until chicken is nice and golden.
7
Eat up!
roast chicken
Everytime I roast a chicken I always think “I should do this more often”, unfortunately I rarely follow through on that. I use a recipe from Jamie Oliver that’s pretty easy and so, so tasty. I guess my issue is timing… it takes longer than I’m usually willing to spend on dinner during the week. I find the best time for me is on Sunday because I can stick it in the oven while my favorite PBS cooking shows are on and by the time they’re done, we’re hungry from watching so much tasty food on tv.
Not only is the chicken deliciously crispy on the outside and juicy on the inside, but the potatoes that I cook alongside the are awesome! They soak up some of the goodness from the chicken and get nice and toasty…mmmm. And if you’re cooking for two, you’ll most likely have leftovers which I like to use for things like enchiladas during the week. I think it’s a win/win situation, a nice Sunday dinner and easy and delicious leftovers during the week.
Roast Chicken with Lemon & Rosemary Potatoes
from Jamie Oliver’s “Jamie’s Dinners”
4 1/2 free range organic chicken
sea salt & freshly ground black pepper
4 1/2 lb potatoes, peeled
1 large, preferably unwaxed lemon
1 whole bulb garlic, broken into cloves
a handful of fresh thyme
olive oil
(I’m slightly lazy and am going to paraphrase the recipe, but you’ll get the gist)
1
Rub chicken inside and out with salt pepper. Cover chicken and leave in fridge until you’re ready to cook, it’s best to do it in the morning and let the chicken sit all day.
2
Preheat oven 375˚. Bring large pan of salted water to boil.
3
Cut potatoes into golf sized pieces. Toss them in the boiling water along with the lemon and garlic cloves. Cook for 12 minutes. Drain & allow to steam dry for 1 minute, then remove lemon and garlic.
Toss the potatoes around in a pan so rough them up a bit, this allows them to get crispy when they roast.
4
While the lemon is still hot, stab it about 10 times.
5
Take the chicken out and pat dry with paper towel. Rub with olive oil. Push the garlic cloves, whole lemon and thyme into cavity and put in oven for 45 minutes.
6
Remove chicken and place on a plate. Put potatoes in roasting pan with juices and toss around. Make a space for the chicken and place chicken back in pan. Put it all back in the oven for 45 more minutes or until chicken is nice and golden.
7
Eat up!
Leave a Reply