Tuesday, January 10, 2012

Martha's chicken

My friend, Jane, passed this recipe on to me from Martha Stewart. She tried it and raved it about it and I love a good roast chicken. Throw in some potatoes and lemon and I'm sold. This is a great version and worth trying. Here's the link: http://www.marthastewart.com/870131/lemon-parsley-and-parmesan-plus-chicken-and-potatoes. I didn't make the sauce but it was terrific without it. I served it with roasted Brussels sprouts. It made the whole house smell wonderful!

Lemon Chicken and Potatoes my way

1 whole organic chicken (about 3 1/2 pounds)
1/4 cup extra-virgin olive oil
kosher salt and freshly ground pepper
2 teaspoons dried sage
1 1/2 lemons, halved
1/2 pound fingerling potatoes, halved lengthwise

Preheat oven to 425 degrees. Place chicken on a baking sheet. Rub with 2 tablespoons oil; season generously with salt and pepper. Place sage and 1 lemon half in cavity.

Toss potatoes and 2 tablespoons oil. Drizzle with juice from remaining lemon half. Season with salt and pepper. Scatter potatoes along chicken.

Roast for 15 minutes. Reduce temperature to 375 degrees; cook for 25 minutes. Rotate pan, toss potatoes, and cook until potatoes and chicken are golden brown and a thermometer inserted into the thickest part of the chicken's thigh reaches 165 degrees, about 25 minutes more. Let chicken and potatoes stand for 10 minutes.

The lemon was wonderful with the chicken and the potatoes. I roasted the Brussels sprouts with the chicken and potatoes which made it a very easy meal to bring together. We ate it with the White 4 from Vina Robles. Memorable-enjoy!

No comments:

Post a Comment