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Fast & Easy Dinner: Roasted Chicken Legs With Potatoes

partysugar — Fri, 20 Nov 2009 13:00:43 -0800

If roasting a whole chicken seems like too much work at the end of a long week, consider this recipe that combines chicken legs with potatoes and kale. It's the perfect one-pot meal.

All you have to do is toss everything into a roasting pan, throw it in the oven, and about an hour later, you'll have a flavorful dinner on the table.

Of course, chicken breasts can be substituted for the legs, but the dish may lose some of its rustic appeal. To get the uncomplicated and savory recipe, read more.

Roasted Chicken Legs With Potatoes
From Food & Wine

Ingredients

1 1/2 pounds tender, young kale, stems and inner ribs removed
1 1/2 pounds medium Yukon Gold potatoes, sliced 1/4 inch thick
1 medium onion, thinly sliced
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
8 whole chicken legs (about 10 ounces each)
1 teaspoon paprika
Lemon wedges, for serving

Directions

Preheat the oven to 450°. In a very large roasting pan, toss the kale, potatoes and onion with the olive oil. Season with salt and pepper and spread in an even layer.
Set the chicken on a cutting board, skin side down. Slice halfway through the joint between the drumsticks and thighs. Season with salt and pepper, sprinkle with the paprika and set on top of the vegetables.
Cover the pan with foil. Roast the chicken in the upper third of the oven for 20 minutes.
Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender.
Transfer the chicken to plates and spoon the vegetables alongside. Serve with lemon wedges.

Serves 8.

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The Basics: Roast Chicken

partysugar — Mon, 26 Oct 2009 04:00:28 -0700

Although it may seem complicated, roast chicken is in fact a pretty fast and easy dinner. All you have to do is season the chicken well and throw it in the oven for about an hour. The resulting dish is classic, elegant, comforting, and delicious! It also fills your house with a wonderfully satisfying aroma.

When I make roast chicken, I like to use different herbs and spices. Normally I'll combine them with butter and olive oil and then rub the chicken's skin with the mixture. This technique ensures a seasoned and flavorful skin and moist, juicy interior. To check out my basic recipe that can be adapted to suit your family's needs, read more.

Roast Chicken
Original Recipe

If you have time, take the bird out of the fridge about 25 minutes before you plan on roasting it.

Ingredients

1 whole chicken
4 garlic cloves, finely chopped
3 tablespoons fresh herbs, finely chopped (I used parsley, thyme, and basil)
4 tablespoons butter, at room temperature
2 tablespoons olive oil
salt
freshly ground black pepper
1 lemon, sliced in half
1/2 cup celery leaves
1 onion, roughly chopped
1 carrot, chopped into chunks
1 celery stalk, chopped into chunks
1/4 cup chicken broth
1/4 cup white wine

Directions

Preheat the oven to 425°F.
Combine the garlic, herbs, butter, and olive oil in a small bowl. Season well with salt and pepper.
Wash the chicken and dry thoroughly, patting with paper towels.
Season the cavity and outside of the chicken generously with salt and pepper. Stuff the cavity with the lemon, celery leaves, and a few pieces of onion.
Throw the remaining onions, carrots, and celery into a roast pan. This will act as a bed for the chicken.
Rub the entire chicken with the herb butter mixture. Slide your fingers under the skin and stuff some herb butter inside.
Set the chicken on top of the vegetables in the roasting pan. Tuck the wing tips under the body. Pour the chicken broth and white wine into the roasting pan.
Place in the oven and roast until the skin is deep golden brown and crisp, about an hour to an hour and a half. To see if the chicken is done, pierce the chicken in between the leg and thigh with a knife. If the juices run clear, it is cooked. Or remove from the oven when a thermometer reads between 160 and 170 degrees Fahrenheit.
Cover loosely with foil and let sit for 15 minutes before carving.

Serves 4-6.

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Do You Eat Chicken Skin?

partysugar — Wed, 14 Oct 2009 09:00:14 -0700

Yummy Links: From Roast Chicken Lunches to Cinnamon Rolls

partysugar — Fri, 15 May 2009 06:50:13 -0700

Make five well-balanced bag lunches out of one roasted chicken. - Chow
Watch Stephan Colbert eat New York City's most expensive dishes. - Eat Me Daily
Should adult diners be allowed to wear bibs? - The Feedbag
The war on Alice Waters continues. - Gourmet
Three kitchen techniques that will change your life. - Simply Stated
Would you eat this macaroni-and-cheese-topped hot dog? - Eater
Treat yourself to homemade pain au chocolat cinnamon rolls with creme fraiche icing and walnuts. - Serious Eats

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Rainy Day Roast Chicken With Sweet Potatoes and Onions

YumSugar — Mon, 23 Feb 2009 16:15:39 -0800

This weekend was nothing but rain and the perfect time for comfort food. Browsing through Tyler Florence's Dinner at My Place, I found myself drooling over a whole roasted chicken recipe. Since the weather was bad, I didn't want to leave the house, thus I improvised his recipe with items I already had on hand. Rather than Meyer lemons and fingerling potatoes, I substituted regular lemons and sweet potatoes. I also had a couple of onions, a shallot, fresh thyme, and rosemary lying around, so I threw those into the mix.

With my adjustments and additions, I was thrilled with the final result: a succulent, flavorful chicken and scrumptiously caramelized sweet potatoes and onions. Prep for this delicious dinner is quick, but cooking an entire chicken does take time, be sure to get started early. To brighten your day with this comforting classic, read more.

Roast Chicken With Sweet Potato and Onions
Adapted from Tyler Florence Dinner at My Place

Ingredients

Roast Chicken
1 5-7 pound organic chicken
1 lemon, quartered
5-7 garlic cloves, cleaned
4 to 5 fresh bay leaves
8 sprigs of fresh thyme
2 sprigs of rosemary
2 sprigs of sage
1 shallot, cleaned
Extra Olive Oil
Kosher salt and ground pepper
Sweet Potatoes
2 pounds sweet potatoes, 2 inch chunks
1/4 cup extra virgin olive oil
1 fresh rosemary spring, leaves only
1 to 2 lemons, cut in quarters
2 onions, quartered

Directions

Preheat oven to 350. Rinse chicken with cool water and pat dry with paper towels.
Season cavity with kosher salt and pepper. Stuff cavity with lemon, garlic, bay leaves, shallot, rosemary, and thyme. Rub outside with oil and season with salt pepper.
Wash sweet potatoes and cut into 2-inch chunks. Toss potatoes and onions with oil. Toss with rosemary, thyme, and lemon wedges in a roasting pan. Season with salt and pepper.
Place the chicken on top of the sweet potatoes.
Roast for 1 hour 30 minutes to 1 hour 45 minutes or until the juices run clear. (180 Fahrenheit)

Serves 4-6.

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Monday's Leftovers: Roasted Chicken Purses

partysugar — Mon, 31 Mar 2008 08:13:31 -0700

While you could easily use leftover roast chicken to make chicken salad, I recommend you use it to make something a little more exciting like roasted chicken purses. This creative recipe combines leftover chicken with ricotta cheese and lemon zest. The mixture is stuffed into wonton wrappers and cooked like pasta. The result is a bite sized treat that is savory and scrumptious. These would make delicious appetizers or a delightful meal when paired with a green salad. To see the recipe, read more.

Roasted Chicken Purses
From Giada De Laurentiis

Ingredients

1 1/4 cup shredded roasted chicken (or any leftover chicken, light and/or dark meat)
3/4 cup whole milk ricotta cheese
1/2 lemon, zested
1/2 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
32 small, square wonton wrappers
1 large egg, lightly beaten
4 tablespoons butter
1/4 cup grated Parmesan

Directions

In a small bowl combine the chicken, ricotta cheese, lemon zest, thyme, salt, and pepper. Stir to combine.
On a dry work surface place 8 wonton wrappers. Place a rounded teaspoon of the chicken mixture in the center of each wrapper.
Using a pastry brush, brush the egg wash around the chicken mixture. Bring four corners of the wonton square together over the filling to form a purse. Press the edges together tightly to form a seal. Wipe the board with a towel until dry and continue making batches of 8 with the remaining wonton skins.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add
the purses and cook until they float to the surface, stirring occasionally, about 4 to 5 minutes. Drain the ravioli.
Melt 4 tablespoons of butter in a medium skillet. Turn off the heat, add the cooked pyramids and gently toss.
Transfer the pyramids to 4 serving plates. Sprinkle with grated Parmesan and sprinkle with salt and pepper. Serve immediately.

Serves 4.

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Sunday Dinner: Mascarpone-Stuffed Roast Chicken with Spring Herb Salad

partysugar — Sun, 30 Mar 2008 05:39:11 -0700

There is nothing quite as comforting as roast chicken. A great way to flavor the chicken is to stuff butter underneath the skin. While the chicken roasts, the butter melts, infusing the chicken with moist goodness. This recipe features a variation that uses mascarpone cheese instead of butter. The mascarpone is mixed with herbs to create a highly seasoned, super scrumptious roast chicken. The chicken is served atop a bed of Spring greens making it a seasonal meal, perfect for a Sunday night dinner. To take a look at the recipe - it pairs perfectly with a buttery Chardonnay - read more.

Mascarpone-Stuffed Roast Chicken with Spring Herb Salad
From Food and Wine magazine

Ingredients

1 cup mascarpone cheese
1/2 cup flat-leaf parsley leaves, plus 1 tablespoon minced parsley
1 tablespoon minced thyme
1 tablespoon minced tarragon
1 teaspoon finely grated lemon zest
1 garlic clove, minced
Salt and freshly ground pepper
Two 3 1/2-pound chickens
1/4 cup plus 2 tablespoons hazelnut oil
1/4 cup fresh orange juice
1 tablespoon snipped chives
1 tablespoon minced shallot
2 cups mâche or mesclun
1/2 cup basil leaves
1/2 cup celery leaves
1/4 cup chervil leaves or flat-leaf parsley leaves

Directions

Preheat the oven to 400°.
In a small bowl, mix the mascarpone with the minced parsley, thyme, tarragon, lemon zest and garlic and season with salt and pepper.
Starting at the neck of one of the chickens, gently loosen the chicken skin, working your hands toward the drumsticks; be sure to leave the skin nearest the cavity opening attached. Spread half of the mascarpone filling under the skin, working it toward the drumsticks. Season the cavity with salt and pepper. Repeat with the other chicken.
Put the chickens in a large roasting pan and season with salt and pepper. Roast for 15 minutes.
Lower the oven temperature to 350° and bake the chickens for 45 minutes longer, or until an instant-read thermometer inserted in a thigh registers 170°. Let stand for 20 minutes, then carve the chickens and transfer to a large platter.
Meanwhile, in a bowl, stir the hazelnut oil with the orange juice, chives and shallot and season with salt and pepper.
In a large bowl, toss the mâche, basil, celery leaves, chervil and the remaining 1/2 cup of parsley leaves with half of the vinaigrette.
Mound the herb salad over the warm chicken and serve right away, passing the extra vinaigrette on the side.

Serves 6.

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Would You Rather Eat Fried or Roasted Chicken?

partysugar — Sun, 21 Oct 2007 04:30:00 -0700

Source and Source

Come Party With Me: Fall Dinner - Menu

partysugar — Tue, 25 Sep 2007 08:44:33 -0700

To properly welcome the arrival of fall, I'm hosting a harvest themed dinner party. Everything about this dinner will be warm, cozy, and inviting. In terms of food, the evening will begin with goat cheese balls, marinated olives, crisp flatbreads, and toasted pumpkin seeds. These easy appetizers - all store bought except for the cheese balls - will be awaiting the guests arrival. A simple, but tasty, pear-spinach salad with mustard vinaigrette will be served before a classic roast chicken and baked sweet potato fries. To learn how to make these lush autumnal recipes for your friends and family, read more

Goat Cheese Balls
From Good Food magazine

3 (4 ounce) logs goat cheese, at room temperature
1-2 tablespoons extra virgin olive oil
salt & pepper
a variety of toppings such as crushed pink peppercorns, white and black toasted sesame seeds, snipped fresh chives or cayenne pepper
toothpicks

Place the rindless soft goat cheese in a bowl and roughly mash with a splash extra-virgin olive oil and season to taste with salt and pepper. Take small spoonfuls and roll into bite-sized balls.
Chill, covered on a baking sheet until ready to use.
Roll in coverings of your choice and pick with toothpick. Keep in the fridge until ready to serve.
Make them ahead; the rolled and coated balls will keep, covered in the fridge, for up to a day.

Serves 20.

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Spinach-Pear Salad with Mustard Vinaigrette
From Cooking Light magazine

2 Bosc pears, cored and thinly sliced
6-ounces fresh baby spinach
3 tablespoons water
2 tablespoons balsamic vinegar
1 teaspoon sugar
5 teaspoons extra virgin olive oil
1 1/2 teaspoons stone-ground mustard
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Combine pear slices and spinach in a large bowl.
Combine water and the next 6 ingredients (through pepper), stirring with a whisk. Drizzle vinaigrette over salad, and toss gently to coat.
Sprinkle with cheese.

Serves 12.

Nutritional Information: CALORIES 52(47% from fat); FAT 2.7g (sat 0.7g,mono 1.6g,poly 0.2g); PROTEIN 1.7g; CHOLESTEROL 2mg; CALCIUM 58mg; SODIUM 215mg; FIBER 1.4g; IRON 0.8mg; CARBOHYDRATE 6.1g

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Roast Chicken With Herb Butter, Onions & Garlic
From Bon Appetit magazine
Image Source

7 tablespoons unsalted butter, room temperature
1 tablespoon chopped fresh parsley plus 3 large sprigs
1 tablespoon chopped fresh thyme plus 3 large sprigs
1 tablespoon chopped fresh rosemary plus 3 small sprigs
1/4 teaspoon fennel seeds, crushed
1/2 teaspoon coarse salt
1 7- to 71/4-pound roasting chicken, rinsed, patted dry
3 medium onions, peeled, quartered lengthwise (do not remove root end)
14 garlic cloves, peeled
1 cup canned low-salt chicken broth
1/2 cup dry white wine
1 1/2 teaspoons all purpose flour

Mix butter, chopped herbs, fennel seeds and 1/2 teaspoon coarse salt in bowl; blend well. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Position rack in bottom third of oven; preheat to 400°F.
Sprinkle main cavity of chicken with salt and pepper; fill with herb sprigs. Starting at neck end, slide fingers under skin of breast and upper part of legs, loosening skin. Spread 3 tablespoons herb butter under skin on breast and upper leg meat.
Place chicken on rack in large roasting pan; tie legs together loosely to hold shape. Scatter onions around chicken. Brush chicken and onions with 2 tablespoons herb butter; sprinkle with salt and pepper.
Roast chicken 30 minutes. Remove pan from oven. Scatter garlic cloves around chicken. Brush chicken, onions and garlic with 1 tablespoon herb butter.
Roast chicken and vegetables 30 minutes. Reserve 1 tablespoon herb butter for sauce; brush remainder on chicken and vegetables.
Continue to roast until chicken is golden and thermometer inserted into thickest part of thigh registers 180°F, about 30 minutes longer.
Insert wooden spoon into main cavity; tilt chicken so that juices drain into pan. Transfer chicken to platter; surround with onions and garlic. Tent with foil.
Set roasting pan over medium-high heat. Add broth and wine; bring to simmer, scraping up browned bits. Pour pan juices into large glass measuring cup. Spoon off fat; discard fat.
Pour juices into medium saucepan.
Stir reserved 1 tablespoon herb butter and flour in small bowl to smooth paste.
Bring pan juices to simmer; whisk in paste. Simmer sauce until slightly thickened, whisking occasionally, about 4 minutes. Season with salt and pepper. Serve chicken with sauce.

Serves 4.

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Parmesan-Coated Sweet Potato Fries
From Martha Stewart

1/2 cup all-purpose flour
3/4 teaspoon coarse salt
1/2 teaspoon ground pepper
2 large egg whites
1 1/3 cups grated Parmesan cheese
4 small sweet potatoes (about 2 pounds), scrubbed and quartered lengthwise

Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper or aluminum foil and then set aside.
In a shallow bowl, stir together the flour, salt, and pepper. In a separate shallow bowl, lightly beat the egg whites with 2 tablespoons of water until combined. Place the Parmesan on a sheet of waxed paper or put it in another shallow bowl.
Dip the sweet potato first in the flour mixture, shaking off excess. Then dip each wedge into the egg white mixture until coated. Finally, dip the sweet potato in the Parmesan, pressing the exposed surface of the potato into the cheese. (Don't worry if some gets on the skin.) Transfer potato wedges onto the prepared baking sheet as you go.
Bake potatoes until tender and crisp, about 25 minutes. Serve sprinkled with more salt if desired.

Serves 4.

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Monday's Leftovers: Chicken With Onions and Garlic

YumSugar — Mon, 12 Oct 2009 09:00:01 -0700

As I mentioned before, my favorite way to buy chicken on a budget is to get it whole and cut it up into pieces, so I enjoy a taste of every part, from the wings to the drumsticks to the breasts and thighs.

Yesterday, I simmered the chicken in a cacciatore sauce of tomatoes, mushrooms, onions, and herbs, and tonight I'm using another one to make a straightforward roast that can be shredded into salads, soups, and pastas, or simply enjoyed on its own.

For a roasted chicken recipe that you can count on again and again, keep reading.