Tag Archives: thyme

Roast Chicken

5 Nov

Those yummy leeks that Alice made last week made me think about what a great accompaniment they would be to one of my favorite dishes – roasted chicken or roast chook, as we would say in Melbourne.

Our grocery stores do a brisk business selling rotisserie chicken or roast chicken, but it’s so easy to make in your own oven and this way you know exactly what you’re getting. No weird three syllable ingredients, just real natural food without a lot of fuss.

I used Thomas Keller’s method for roasting chicken.

Just preheat your oven to 450° F and while the oven is getting up to temperature, truss your chicken or at least tuck the wings back under themselves and tie the legs together. If you want a good entertaining explanation for why you should truss your chicken and how to do it correctly, please watch the video on the link back there.

Dry your chicken really well inside and out with paper towels. The secret to getting crispy skin is to not have anything that will cause steam.

Place the chicken into a roasting pan and sprinkle it with Kosher salt until it’s well covered, then season with some fresh cracked pepper.

Then pop it into the oven for 50-60 minutes. I got some splattering and smoking, but trust me, it was well worth having the smoke detector beeping at me to achieve this great golden chicken.

When the chicken is done pull it out of the oven, toss some fresh thyme into the pan and mix it around in the juices. Then use those juices to baste the chicken.

Cut the chicken and serve with braised leeks, a lovely crisp salad or anything else your heart desires.

And voila! Delicious roast chicken with crispy skin and tender moist meat.

Simple Roast Chicken

One medium (2-3 pound) chicken
Kosher salt and fresh ground pepper
Fresh thyme

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird.

Salt the chicken in an even manner, using about 1 tablespoon of Kosher salt. Season with pepper to taste.

Place the chicken in a roasting pan and when the oven is up to temperature, put the chicken in the oven.  Roast it until it’s done without basting or touching it for 50 to 60 minutes. Remove it from the oven and add the thyme to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes in the pan.

Remove the twine. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is meant to be casual. If you wish, you may spread fresh butter on the chicken and serve with mustard on the side. The butter and mustard are not even necessary, as this chicken is beautifully crispy on the outside and tender and moist on the inside with a lovely fresh simple flavor.

Roasted Fingerling Potatoes with Aioli

27 Jun

Alice’s tortilla looked delicious! It would be wonderful with a side salad for dinner. I like this tapas run that we have going and I’m not quite ready to quit it yet.

So here’s another tapas recipe.

I was at the farmers market this past weekend and spotted these fingerling potatoes which inspired this dish.

Usually in the winter time I roast vegetables on a regular basis. It’s a great comfort food and serves the purpose of heating my kitchen as well as making my house smell really good. It’s summer time here and a bit warm, so using the oven is not the very best idea, but was worth it for these delicious little potatoes.

I washed the little guys

Tossed them with some olive oil, cumin powder, paprika and salt.

I use a small plastic bag and put the potatoes and the rest of the ingredients in it and toss. This allows me to use less oil and completely cover all the spuds with the spices.

I placed them on a lightly oiled baking sheet

Added some sliced smoked aged chorizo

and fresh thyme and baked them at 350 F for 40 minutes.

When the potatoes are soft enough to spear with a fork, pull the pan out of the oven and serve.

This can be served hot on its own, as a side dish with roast chicken, or room temperature with a dipping sauce. I served it at room temperature with an aioli dipping sauce.

To make an aioli, you can either add garlic and a little lemon juice to store bought mayonnaise or you can make it from scratch. I attempted to make my own for this dish, but was disappointed with the result, so I’ll continue to experiment and bring you my successful attempt in the future.

I added some chili sauce to some of the aioli for a spicier version. It was delicious!

OK Alice, have we tapped out the tapas?!

Roasted Fingerling Potatoes
½ pound of potatoes
1 chorizo link, sliced
1-2 tablespoons of olive oil
1 teaspoon of fresh thyme
1 teaspoon of cumin
1 teaspoon of paprika
1 teaspoon of salt

Preheat oven to 350 F.

Toss potatoes with oil, thyme, cumin, paprika and salt until well covered. Pour onto lightly oiled baking sheet. Add sliced chorizo and place into heated oven for 40 minutes.

Serve hot or room temperature.

Aioli w/ store bought mayonnaise
½ cup of mayonnaise
3 cloves of garlic, finely chopped or pressed
1 teaspoon of lemon juice

Mix together until smooth.

As a variation, you can also add one tablespoon of garlic chili sauce to the  aioli.

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