Rustic Roasted Chicken
4 chicken legs (or a couple of bone-in breasts, thighs, etc.)
1 pound small potatoes
1 large carrot
4 big shallots (I've done with just a couple)
5 garlic cloves
1 bell pepper
4 oz bacon
1/2 cup white wine
1/2 cup water
1 chicken bouillon cube
3 tbsp oil
1 tsp Lawry's seasoned salt (I've just used regular Kosher salt)
1 tsp sweet paprika powder
1/4 tsp dried thyme
fresh sage
Combine the oil with the seasoned salt, paprika powder, and thyme. Place the chicken in a roasting tray and brush with the marinade. Peel the carrot and potatoes (I've not peeled the potatoes) and cut them, along with the bell pepper, in bite-sized pieces. Peek and cut the shallots in half (I've chopped up a bit smaller and prefer it that way). Place the vegetables around the chicken. Toss a few pieces of carrot underneath the chicken to elevate them a little. Cook the bacon until brown (drain fat) (I also under cooked bacon and put on top of chicken at that point) and pour in the white wine and water. Crumble in the chicken bouillon cube and simmer for 2 to 3 minutes. Pour the liquid and bacon over the potatoes and vegetables. Don't rinse the marinade off the chicken when pouring in the liquid. Randomly throw the unpeeled garlic (I peeled and chopped into 1/4th's) in the tray and add some sage. Roast at 400 F for 55 to 60 minutes. Drizzle cooking juices over the chicken and veggies half way through the cooking time. Remove the charred sage and then serve.
Mmmmm tasty. Can make everything but the bacon and then the white wine water mixture the night before.
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