Perfect Roasted Chicken and Potatoes

I'm not kidding, I think this is the best roast chicken I've ever made. The skin is crispy. The meat is tender and moist. The potatoes soak up all the flavors from the roasting chicken. Delicious! Not to mention lots of left over chicken for other meals.

If you have the time, let the chicken sit in the fridge with a good coating of salt inside and out for an hour, or up to one day. It's a bit like brining. The salt has time to penetrate the chicken for extra flavor. The other trick is to cook the chicken over the potatoes and some onions. The drippings from the chicken will totally flavor the veggies on the bottom. If you like carrots, you could add those, too.

You should try this very soon!

Ingredients
1 whole chicken
5 Yukon Gold potatoes
1 small onion
1 TB fresh rosemary, chopped
1 TB fresh thyme, chopped
2 cloves garlic, pressed or grated
2 TB butter, melted
salt/pepper

Directions
Remove packet of giblets from inside chicken. Pat dry. If you have time sprinkle the chicken inside and out with salt, and let it sit in the refrigerator for 1 hour to one day. Before roasting, bring chicken to room temperature.Preheat oven to 425 degrees. Slice potatoes and onions. Place in the bottom of a roasting pan. Season with salt and pepper. Top the potatoes and onions with a baking rack. Put salt and pepper all over and inside the chicken, and put it on the baking rack. Mix herbs and garlic in the melted butter. Brush half of the butter mixture on the chicken. Place it in the oven for 1 hour, until the juices from the thigh of the chicken run clear. Half way through baking time brush chicken with the remaining melted butter mixture.

Sauteed Chicken with Garlic and Rosemary

I love

I love a lot of things, I love a whole lot of things

After reading through some of my blog posts, I noticed how many things I say that I love. The problem is, it's true. Which made me think of a poet that I LOVE, Eloise Greenfield. My copy of her book of children's poetry, Honey I Love is yellowed and dog eared. I've read the poems in this book to more children than I can count. I'm sure I love them more than any of the kids. 



I love a lot of things
Like
My herb garden - what is better than walking out the door and snipping fresh, fragrant herbs. Almost every time I do I bring them in and stick them under Puppy Daddy's nose. He is always amazed at the scent. Even better is how they taste. This recipe uses fresh rosemary. Sure you could use dried. It is cheaper and lasts for a while in your pantry, but doesn't hold a candle to fresh. I don't know how easy it is to grow in other climates, but in Florida it grows like a weed and there is no reason not to grow your own!

I love a whole lot of things
Like
Cookbooks - I got two for Christmas. This recipe is from a huge volume, The Bon Appetit Fast, Easy, Fresh Cookbook. I love Bon Appetit, too! I've looked at every single one of the 1,100 recipes.

And honey I love this, too.
Sauteed Chicken with Garlic and Rosemary is the first one I've tried and it did not disappoint. It was very easy and very tasty. I used thighs because I think they are much tastier, but you can use your favorite pieces.  The original recipe does not call for cream, but when I was making the sauce, it just seemed to ask for it. The cream softens and pulls together the flavors.
 
I hope you'll try this recipe and follow Honey I Love link to read the poem!

Ingredients
2 lb. chicken pieces, with skin and bones
2 tbsp. olive oil
3 cloves garlic
2 tsp. chopped fresh rosemary or 1 tsp. dried rosemary, crumbled
1 c. chicken broth
2 tbsp. red wine vinegar
1/2 cup heavy cream
Fresh rosemary sprigs; optional

Directions

Season pieces with salt and pepper. Heat oil in large skillet on high. Add chicken. Saute until brown, about 5 minutes a side. Reduce heat to medium low, cover and fry until chicken is cooked through, 15 minutes. Put chicken in a bowl. Keep 2 tablespoons drippings from skillet. Add garlic and rosemary to skillet. Cook and stir until fragrant, 1 minute. Add broth, vinegar and cream. Increase heat and boil until sauce is reduced to 1/2 cup, scraping up brown bits, 8 minutes. Add salt and pepper to taste. Put chicken juices in skillet. Cover. Cook over low heat until chicken is heated, 10 minutes. Spoon sauce over the chicken on a platter. Garnish with rosemary. 4 servings.

Grilled Salmon Salad with Basil-Garlic Aioli and Basil Viniagrette

Here is another one of Puppy Daddy's favorites. We have some version of this meal every couple of weeks. It's also perfect with crab cakes, which by the way are BOGO at Fresh Market this month on Tuesdays. This makes a simple and light supper, that looks and tastes very fancy! It's a great meal when you come home after a long day because it's so quick and easy.

I like to grill the salmon, but you can cook it in the oven, which I have done if it's raining outside. You could also cook it on a grill pan. Just rub it with a bit of olive oil and sprinkle with salt and pepper.

Grill on medium high heat and don't try to flip it until it comes off the grill without sticking. While it's cooking, make your vinaigrette and aioli. For the vinaigrette I use home-made basil oil which I make during the summer to use up the basil from my plant outside. Just heat up some light olive oil or vegetable oil and drop in a bunch of basil. Let it sit for 1/2 hour. Don't let the oil come to a boil. Let it cool and strain the oil through a fine mesh strainer. Viola, basil oil. It will last a long time in a cool, dry cabinet. Just mix this in a 3:1 ratio of oil to vinegar ratio with white balsamic vinegar. For the Basil Aioli mix mayonnaise with chopped basil, garlic and extra virgin olive oil.

To serve, put some spring lettuce mix on the plate. Top with vinaigrette, salmon and aioli. Delish!






Ingredients

Salmon fillets
6 TB basil oil
2 -3 TB white balsamic vinegar
1/2 cup mayonnaise
1 clove garlic, crushed or finely chopped
2 TB chopped fresh basil
1 tsp extra virgin olive oil + a small amount for grilling salmon
Spring lettuce mix
Salt and pepper

Directions

Brush salmon fillets lightly with extra virgin olive oil and sprinkle with salt and pepper. Grill over medium heat for 5-8 until fish lifts easily off grill. Flip and cook for about 3-4 more minutes. While fish is cooking make the vinaigrette and aioli.

Combine basil oil, white balsamic vinegar with salt and pepper to taste in a small jar or bowl.

Combine mayo, garlic, chopped basil and 1 tsp of extra virgin olive oil to make aioli.

To serve dress spring lettuce mix with vinaigrette. Top with salmon and a dollop of aioli.

Try this recipe and let me know what you think!