Monday, December 24, 2007

Roasted Chicken Dinner

This is like cooking a complete dinner in one pan. It's easy and takes about 15 minutes to prepare. The original recipe was from Gourmet but for me it needed some additions, such as some carrots, some herbs (rosemary and thyme), garlic and white wine.

If you can use fresh herbs all the better. Using pearl onions instead of regular onions looks better too, so give it a try if you have it handy.

You can also choose to use just breasts and legs instead of a whole quartered chicken.

I had read to add the zucchini just before the broiling step, and it does work better, otherwise it comes out too soft. You can choose to omit it altogether.

Try to arrange everything in a single layer, overlapping a little bit since vegetables shrink when cooked.

There are so many changes you can make to this simple recipe. Go ahead and try it, you can almost never go wrong:)

Just make sure you are watching it while broiling, 6 minutes is way too long for my broiler.



1 (3- to 3 1/2-lb) chicken, quartered and wing tips discarded OR buy precut chicken quarters
2 tablespoons olive oil
2 1/4 teaspoons salt
1 3/4 teaspoons black pepper
1 lb boiling potatoes, cut into 1-inch wedges
2 zucchini (1 lb total), quartered lengthwise, then cut crosswise into 2 1/2- to 3-inch lengths
1 medium onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
1/2 cup reduced-sodium chicken broth
1 tablespoon fresh lemon juice
Special equipment: a large roasting pan (17 by 12 inches)
Garnish: lemon wedges

Put oven rack in upper third of oven and preheat oven to 500°F.

Pat chicken dry, then toss with 1 tablespoon oil, 1 1/4 teaspoons salt, and 1 teaspoon pepper in a bowl.

Arrange chicken, skin sides up, without pieces touching, in roasting pan, leaving a 2-inch border around edges of pan.

Toss potatoes, zucchini, and onion with remaining tablespoon oil, remaining teaspoon salt, and remaining 3/4 teaspoon pepper in same bowl, then spread in 1 layer around chicken, arranging zucchini skin sides up.

Stir together broth and lemon juice and pour into pan around chicken and vegetables.

Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes.

Remove pan from oven and preheat broiler. Broil chicken and vegetables 3 inches from heat until chicken is golden brown, about 6 minutes. Serve chicken and vegetables with pan juices.

Makes 4 servings.

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