Pimenton Roasted Chicken And Potatoes, A One Pan Meal

Photo by Tim Mazurek/Lottie and Doof 

On New Year's Day I made a dinner created by David Tanis in Bon Appetit.  The original recipe is here, and of course, I tweaked it a little bit.  Why not start a New Year by roasting chicken a new way?  It is a healthy meal using a few fresh ingredients without a lot of fuss ... or pans.  I love one pan, crispy, spicy food. The chicken is moist on the inside, crispy on the outside, and the roasted potatoes collect all the deliciousness that drips off the chicken.  It's perfect for a holiday, or any day.

Chicken

Ingredients:

4 garlic cloves, finely grated

1 tablespoons plus 2 teaspoons kosher salt

1 tablespoons olive oil

1 tablespoons smoked paprika

½ tablespoon hot smoked Spanish paprika

One 4 pound whole chicken

1 large bunch fresh thyme or marjoram

Potatoes

Ingredients:

2 pounds potatoes, unpeeled (Eyeball it: a potato per person)

salt and freshly ground pepper to taste

1 ½ tablespoons olive oil

¼ cup chopped parsley

¼ cup thinly sliced scallions

Smoked paprika (for dusting)

Optional: Roast carrots, onions, broccoli, or brussel sprouts at the same time as the potatoes.

Directions:

1. Make a paste by mixing the garlic, salt, olive oil and both paprikas in a bowl.

2. Using your hands, coat the entire outside of the chicken skin with the mixture.

3. Place the thyme bunch inside the bird.

4. Chill for at least 6 hours, or overnight.

5. Remove from the refrigerator and let the chicken stand at room temperature for 1 hour.

Meanwhile:

6. Cut the potatoes (and other vegetables) lengthwise into thick wedges.

7. Drop into a mixing bowl.  Drizzle the potato wedges (and vegetables) with olive oil and salt and pepper, then spread them out on a baking tray, or on the bottom of a roasting pan.

8. Place the chicken on top of the potatoes.

9. Roast in a 500 degree F oven for 30 minutes.

10. Reduce the oven heat to 425 degrees F and roast for 20 minutes more.  Let rest for 15 minutes.

11. Transfer to a serving platter if you wish (or don't and use the baking tray, rustic-style).  Sprinkle the potatoes with scallions and parsley, and sprinkle the roasted chicken (lightly) with smoked paprika.

I add a green salad with a vinaigrette dressing.  Thank you, David Tanis and Bon Appettit!  This new dish is a keeper.

On New Year's Day some cultures eat black-eye peas and sauerkraut for good luck.  Click on the words of each to find a tasty receipe.
..........................

Happy New Year! 

You may also enjoy:
Real Italian Cooking
Under A Blue Moon
Ringing In The New Year
Drink Bravely With Wine Writer Mark Oldman

Secret Recipes From Popular Restaurants

Have you ever eaten a meal out and liked a dish so much you coveted the recipe so you could enjoy it more often at home? My friend, Cara S., loves the caramel pie served at the family-style restaurant, O'Charley's. She was so happy when her detective work turned up its list of secret ingredients and instructions for how to make it. And who benefited? Friends like me!! Recently I discovered just how easy it is to prepare miso soup at home. The home version takes less than 15 minutes to fix, tastes exactly the same, and is inexpensive compared to what you pay at a Japanese restaurant. And from Chef Mike Colameco, who has worked at the legendary Tavern On The Green and reports on New York restaurants, I picked up a (can't be beat!) healthy kale and black-eyed peas dish -- that is appetizing as a hot side, plus makes a delicious refrigerated snack.

Here are the recipes:

Miso Soup

Sauté vegetables of your choice, such as onion, carrots, cabbage, cauliflower in 1 teaspoon olive oil until tender.

1. Stir in 2 cups water

2. Add any, or all of the following – seaweed, mushrooms, soba noodles and cubes of tofu, or cooked chicken.

3. Add 2 tablespoons miso paste (or to your tastes).

[When I don't have fresh vegetables on hand, I simply thrown in a cup of mixed frozen vegetables and dried seaweed.]

4. Cover and simmer for 5-10 minutes and serve. Makes 2 bowls.

Mike's Vegetarian Kale & Black-Eyed Peas

1. Blanch 1 bunch Kale in salt water and drain.

2. In a large skillet, sauté 1 medium red onion, 1 large red bell pepper, fresh garlic, and 2-3 carrots until translucent and tender.

3. Cut up the blanched kale and add it to the skillet.

4. Salt and pepper to taste.

5. Add a 16 oz can of black-eyed peas [or cook ahead one-half bag of dried black-eyed peas.]

6. Simmer the mixture until all vegetables are tender and ready to eat, adding more olive oil as needed.

7. Serve warm as a filling side dish.

8. And, refrigerate the leftovers to eat as snacks. When eating it cold, you can add cider vinegar to jazz it up.

O'Charley's Caramel Pie

1. Pour 2 (14 oz.) cans of sweetened condensed milk into a 9 inch graham cracker crust.

2. Cover with aluminum foil.

3. Place in the oven on a baking rack above a bottom rack with a filled large pan of hot water. This keeps the pie filling from drying out.

4. Bake at 425 degrees F for 1 ½ hours until thick and the sweetened condensed milk turns to caramel. Watch carefully to not over bake.

5. Top with whipped cream and crushed peanuts.

There are a number of websites where you can find free copycat recipes. Click here. With a little ingenuity, serve your restaurant favorites at home, minus the check.


You may also enjoy:
Real Italian Cooking
Jamie Oliver: The Food Revolution
German Chocolate Sauerkraut Cake
Let's Make Hummingbird Cake