Wednesday, March 10, 2010

The perfect Roast Chicken served with Roasted Potatoes and Heirloom Broccoli

The other night we decided to have the classics for dinner. You can't go wrong with roasting a whole chicken. You usually have leftovers for sandwiches or salads the next day which is always the best. Our formula for a perfect roasted chicken is very simple.
1 whole roasting chicken, cleaned
3 tablespoons butter
1 whole red onion, quartered
1 whole lemon, sliced
"Nantucket Offshore", Mt. Olympus seasoning
3 tablespoons of olive oil
1 cup of chicken stock
Place the chopped onion and lemon in the bottom of a cast iron skillet or roasting pan. Place the chicken on top of the onion and lemon, this will prevent the bottom of the chicken from burning and will give lots of good flavor. Take pats of butter and put under the chicken skin, but be careful not to tear the skin. Take the olive oil and rub all over the body of the chicken. Sprinkle the whole chicken generously with the mt. Olympus seasoning. Place in a preheated 400 degree oven. Bake for 20 minutes and add chicken stock to bottom of pan. Put back in the 400 degree oven for another 30 minutes. Spoon the juices on the bottom of the pan over the chicken. Turn the heat down to 350 degrees and bake for another 30 minutes. Spoon more juice over the chicken and cook for another 10-15 minutes or until the thermometer reads 165-170, or make a slice in the crease of the leg and body and if the juices run clear then it is done.

Roasted Potatoes
1 pound of red new potatoes, quartered
1 shallot, diced
2 cloves garlic, diced
1 teaspoon of salt
1/2 teaspoon of black pepper
1/2 teaspoon of smoked paprika
2 tablespoons of olive oil
Toss the potatoes in all the above ingredients to coat well. Put the potatoes on a baking sheet, and bake at 350 degrees in the oven for about 30 minutes, or until they are golden brown.

Baked Broccoli
1 bunch of fresh broccoli
2 tablespoons of butter, melted
1/4 cup of panko bread crumbs
1 garlic clove, chopped finely
2 tablespoons of flat leaf parsley, chopped
1 lemon, zested
salt and pepper to taste
Take the broccoli and steam just until the broccoli turns bright green, run the broccoli under cold water to stop the cooking. Place the broccoli in a baking dish. Take the melted butter, bread crumbs, garlic, parsley, lemon zest, salt and pepper and combine in a bowl. Sprinkle this bread crumb mixture over the broccoli. Bake at 350 degrees until the bread crumbs start to turn golden brown about 20 minutes. *we bought our broccoli at the farmers market and the taste was a hundred times better than store bought broccoli!

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