Simple and understated is often the best approach to food, fashion, and reacting to your friend’s horrific new haircut. It always surprises me how delicious a simple whole roast chicken is and it’s one of my absolute favorite foods. This recipe is pretty foolproof, too. Toss the bird in with your favorite veggies and roast for an hour and a half. The trickiest part is carving the golden bird. But, that’s where YouTube comes into play. Hope you enjoy this chicken as much as I do.
Rustic Roasted Chicken
Adapted from Ina Garten
1 whole chicken (about 3.5 lbs)
salt and pepper
1 bunch of thyme
1 lemon, cut in half
1 head of garlic, cut in half crosswise
fingerling potatoes (small bag)
4 carrots, cut into 2-inch chunks
1 bulb of fennel, top removed and cut into wedges
2 yellow onions, cut into chunks
Preheat your oven to 425. Rinse your chicken and pat dry with paper towels. Season the inside of the chicken with salt and pepper. Stuff the cavity with the lemon, garlic and thyme. Brush the bird with about a tablespoon of olive oil and season with salt and pepper. Toss veggies with olive oil and a good amount of salt and pepper and any leftover thyme that you have. Put the veggies in a roasting pan or dutch oven and place the chicken on top. Roast for 1 1/2 hours. See YouTube for helpful carving advice.
Roasting vegetables is a sure-fire way to extract flavor and elevate nearly any vegetable. Throw down your favorite veggie, some olive oil, kosher salt and freshly ground pepper and roast at a high heat for a crowd pleasing side. You can never go wrong with basics like asparagus, sweet potato, squash, carrots or brussel sprouts. But, sometimes the basics can get a little boring. My sister in law, Devora, inspired me to think outside of the box and roast different veggies like fennel and artichoke hearts. I found that squeezing fresh lemon juice on the veggies just as they come out of the oven adds a bright citrusy freshness. The lemon-parsley dressing in this recipe takes that concept to a whole new level. The dressing really pumps up the flavor and enhances the delicious roasted cauliflower in the best way. Don’t bank on adding the leftovers to tomorrow’s salad— there won’t be any.
Roasted Cauliflower with Lemon-Parsley Dressing
Adapted from Bon Appetit
1 head cauliflower
6 tbsp olive oil
freshly ground pepper
1 cup fresh flat-leaf parsley
1/2 tsp lemon zest
2 tbsp fresh lemon juice
Preheat oven to 425. Toss the cauliflower with 4 tbsp of olive oil and season with salt and pepper. Put the cauliflower on a cookie sheet and roast for 35 minutes, tossing occasionally. Pulse the parsley, lemon juice, and remaining 2 tbsp of oil in a food processor until very finely chopped and season with salt and pepper. Toss cauliflower with lemon-parsley mixture and sprinkle lemon zest on top.
This salad is another Smitten adaptation. I subbed white beans for chickpeas and used kalamata olives instead of green olives. Grape or cherry tomatoes would also be a great (and colorful) addition in here. This pairs especially well with the Sesame-Spiced Turkey Meatballs.
Smashed White Bean Salad
Adapted from The Smitten Kitchen Cookbook
1 can white beans
1 tsp lemon zest
1 clove garlic
drizzle of olive oil
juice of 1 lemon
2 tbsp chopped parsley
handful of chopped kalamata olives
salt and pepper
Mix everything together, be sure to partially mash some of the white beans.