Roast Chicken Bowl

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We eat roast chicken about once a week, which I’ve mentioned here, here and here.  Because we eat it so often, I try to mix it up by using variations on the basic roast chicken recipe, but chicken and potatoes with a side salad was becoming a little too routine.  So in a flash of laziness, I decided to skip the separate salad plates and plate my warm, lemony chicken and potatoes on top of a bed of spinach salad.  The juices from the roasted chicken, lemon and potatoes warmed the vinaigrette on the salad and wilted the spinach just slightly.

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And the contrast between the fresh lemon in the vinaigrette and the roasted lemon with the potatoes makes this the NEW winner, winner chicken dinner.

My kids still like their food separated, so their plates looked like this:

What the kids ate.

What the kids ate.

And, no dirty salad plates!  To reward myself for my ingenuity, I decided we deserved dirty dessert plates.

– Catherine

Roast Chicken Bowl

1 4-5 lb organic chicken (I use organic because I feel better about making stock out of the carcass that way)

1 1/2 lbs Yukon Cornelius potatoes (actually Yukon Gold, but Yukon Cornelius potatoes are much better around Christmas)

2 lemons

10 sprigs fresh thyme (or 1 teaspoon dried)

2 sprigs fresh rosemary

Spinach and tomatoes for the salad

Vinaigrette

Juice from one half of a lemon

1 tsp Dijon mustard

Olive oil to equal two parts of the lemon juice

Salt and Pepper

Preheat oven to 375°.  Slice potatoes and one of the lemons into equal wedges and arrange in a large ovenproof baking dish (I use a huge Pyrex, because it’s dishwasher safe and I think laboratory equipment is sexy).  Drizzle with about 1/4 cup of olive oil, kosher salt, pepper and dried thyme (if using) and toss with your hands until evenly coated.  Add whole sprigs of thyme on top (if using fresh).

Rinse the chicken with cold water and add the other lemon (halved) and the rosemary to the hopefully empty cavity (make sure you remove anything gross before continuing).  Rub the chicken with olive oil, then sprinkle with lots of kosher salt and pepper and use kitchen twine to tie the wings down and the legs together with one long string, starting underneath the chicken.  Place the chicken on top of the bed of potatoes and roast for 1 1/2 hours or until the internal temp reaches 150° (the temperature will continue to rise while the chicken rests).  After the chicken rests for at least 10 minutes, remove the breasts and cut them into thick slices.  Drizzle each spinach salad with lemon vinaigrette and lay one sliced breast and some potatoes on top.

Comments

  1. Family-Favorite Roast Chicken:Prep Time: 10 minTotal Time: 1 hr 40 minMakes: 8 servings1 (4-1/2-lb.) rtiaosng chicken1/4 tsp. pepper1/8 tsp. salt1 medium lemon, washed4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened1 Tbsp. Italian seasoning1/2 cup KRAFT Zesty Italian DressingPREHEAT oven to 350b0F. Rinse chicken; pat dry with paper towel. Use the tip of a sharp knife to separate the chicken skin from the meat in the chicken breast and tops of the legs. Sprinkle chicken both inside and out with the pepper and salt. Place in 13 9-inch baking dish.GRATE the lemon; mix the peel with cream cheese and Italian seasoning. Use a small spoon or your fingers to carefully stuff the cream cheese mixture under the chicken skin, pushing the cream cheese mixture carefully toward the legs, being careful to not tear the skin.CUT the lemon in half; squeeze both halves into small bowl. Add dressing; beat with wire wire whisk until well blended. Drizzle evenly over chicken. Place the squeezed lemon halves inside the chicken cavity. Insert an ovenproof meat thermometer into thickest part of 1 of the chicken’s thighs.BAKE 1 hour 30 min. or until chicken is no longer pink in center (180b0F), basting occasionally with the pan juices.

Trackbacks

  1. […] reached a new milestone this week.  As I’ve mentioned over and over and over again, I roast a chicken about once a week and have always roasted one for the four of us. […]

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