Posts Tagged ‘roasted chicken’

Unrecipe of the Week: One Pan Chicken Dinner

June 13, 2016

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Dinner doesn’t get more basic than roasted chicken with potatoes and a green vegetable. Today’s unrecipe lets you make the entire meal all in one pan. It doesn’t get much simpler than that! The chicken is roasted to perfection, yielding crisp skin and tender, juicy meat. The potatoes take on extra flavor from the chicken drippings, with a crusty outside and a fluffy interior. The asparagus gets tossed in during the last 15 minutes of cooking time, to keep it al dente. Add some lemon and a little garlic and dijon mustard and you have the making of a mouth watering feast.

Your dinner partners will thank you for the delicous meal. You’ll thank us for only having to wash one pan. It’s a winner of a chicken dinner for all involved!

Pan Roasted Chicken With Fingerling Potatoes and Asparagus:

Layer the potatoes in the bottom of the roasting pan, and toss with olive oil and a little salt. If they are larger potatoes, cut them into chunks. We used tiny little fingerlings, and left them whole.

Season the chicken with salt and pepper, garlic, dijon mustard and a little olive oil. Massage the mixture onto both sides of the chicken and place it on top of the potatoes. Tuck a few lemon slices in amongst the chicken pieces, and roast at 400 degrees for about 30 minutes until the potatoes start to brown and the chicken skin is nice and crispy. Toss in the , trimmed and cut into 3″ pieces, and continue to cook until the asparagus starts to soften, but is still crisp, and the chicken and potatoes are fully cooked, about 15 minutes more.  Remove from the oven and enjoy!

In the spirit of a true Unrecipe, you can use any type of potato, and most any green vegetable. Try Idaho, red russet or even sweet potatoes, cut up. Toss in green beans, broccoli or zucchini spears instead of asparagus. Add a some olives, or artichoke hearts. Why not stretch your creativity a bit. It’s only on pan.

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Unrecipe of the Week: Chicken Roasted in Milk

January 6, 2014

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On New Year’s Day, I craved something warm, nourishing and different. I stumbled upon the recipe for Jamie Oliver’s Chicken in Milk, and thought it sounded downright vile. The idea of combining chicken, milk, lemon,garlic and cinnamon seemed just wrong. Yet, a writer from a trusted source, The Kitchn, absolutely raved about it, claiming it was the best chicken she has ever eaten. So,in the spirit of “new year, new attitude”, YOLO, etc., I decided to cook on the wild side and give it a try. We are all very glad that I did. It was crispy on the outside, succulent on the inside, and the sauce was surprisingly clean, yet rich at the same time. The flavors somehow meshed together perfectly, and the only regret was not having a loaf of thick bread on hand to sop up the sauce the chicken was sitting in. Go ahead, step outside of the norm, and give it a try. It really is delicious!

Jamie Oliver’s Chicken Roasted in Milk: (unrecipe version, of course!)

(c) 2012 || jocelynmathewesphotography.com

Season one whole chicken ( about 3 or 3.5 pounds or so ) with salt and pepper, and brown it in olive oil in a large, but snug fitting pot that is oven proof. Remove the chicken, pour out the excess fat, and place the chicken back in the pot.

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Toss in a handful of fresh sage leaves, 1/2 a cinnamon stick ( confesssion: I used ground cinnamon since I was out of sticks and it was just fine) 8 or 10 garlic cloves unpeeled, and the zest of 2 lemons. Pour in about 2 1/2 cups of milk, and roast in a 375 degree oven for about 90 minutes until the skin is crisp and the meat is cooked through. You can walk away and forget about it like I did, or baste it from time to time. Our sauce did not curdle at all, but you may expect to get a few curds.

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When you are ready to serve it, pull the chicken off the bones with your gloved hands,( it’s hot!) or use a poultry sheers to cut it into pieces. Pour the juices over the chicken, and prepare to be wowed! You can squeeze the roasted garlic cloves onto bread,  vegetables, or mix into mashed potatoes and enjoy!

photos: Glasshouse Images

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Waste Case Project: Day 4

March 29, 2012

Tonight was the big test…a whole roasted chicken! Every week, I buy a whole chicken, and of course we never finish it. I’m told that it is going to get eaten for lunch, but every Saturday, I throw away what is left. Today, I decided to take the “chicken challenge” and make sure it gets eaten. I personally packed up the leftovers, so that I could assess the remnants. There is a huge amount left, and easily enough for dinner tomorrow night. I bought 2 organic carrots and an onion, thinking I would make a small pot of chicken stock with the leftovers,and use up some herbs festering in the produce drawer. Will there be enough chicken left to bother, or will we actually eat it all? If I don’t make the stock, what becomes of the onion and carrots? A new dilemma!

I cleaned and chopped all the lettuce I bought, including the arugula that is miraculously still hanging in there after a few days, and put what I didn’t think we needed in a plastic bag with a paper towel in it to absorb the moisture. There is plenty for another meal,and the work is already done for me!

I even used a rubber spatula to get ALL the yogurt out of the container, instead of tossing those last few spoonfuls.

Awareness of the problem is proving to be half the battle for me. Planning for waste is helping me eliminate waste.

Stay tuned to find out what REALLY happens to that roasted chicken!

photo: Glasshouse Images


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