Friday, March 22, 2013
Sunday Dinner on a Tuesday Night: Roast Chicken and No Fuss Potatoes
This post isn't about lasagna however, it is about roast chicken with lovely no fuss potatoes. I've posted roast chicken before. It is one of the easiest meats to prepare. At Target, I found a whole chickens that did not include the giblets or neck which meant minimal cleaning. This recipe takes less than 10 minutes prep and then 90 minutes of roasting time. Please note from my picture that the chicken roasts just fine if you put it in the dish upside down!
1 (5 to 6 pound) roasting chicken
Freshly ground black pepper
1 tsp Rosemary
1 tsp Parsley
1 lemon, quartered
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, quartered
Preheat oven to 425*. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Place the bird in a baking dish that has 2-3 inches between the bird and dish. Stuff the gap around the chicken with the quarters of lemon, onion and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with rosemary, parsley, salt and pepper Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a cutting board and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve.
The other part of the meal was the yummy potatoes! Potatoes are a staple starch in this house. I was feeling a bit blah about them, I went to my go to recipe ideas, the pioneer woman! She had a hot crash potato recipe. I changed it up a bit because I had different ingredients on hand.
No Fuss Potatoes:
12 small Yukon gold potatoes
3 tablespoons olive oil
Fresh ground black pepper
In a medium saucepan over medium heat, boil the potatoes in lightly salted water for 15-20 minutes. A fork should pierce them easily. Preheat the oven to 475F. Drain and let the potatoes cool for 5 minutes. Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. The tops of the potatoes should be really textured. Replace on top of each potato any part that slides off or sticks to the masher. Drizzle the tops of the potatoes with the olive oil. Sprinkle generously with parsley, rosemary, salt and pepper. Bake 15-20 minutes or until golden brown and crisp.