Tag Archives: roast potatoes

Rosemary Lemon Chicken and Potatoes

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Rosemary Lemon Chicken and Potatoes
Another school year announced itself with the arrival of true British weather-rain, rain and more rain. I am writing this while grieving our canceled park plans and listening to the heavy rain drops pounding on the roof of my conservatory. The message is clear-summer is over.
However, there is a silver lining in all of this. Cosy blankets, great books and delicious autumn food.
Roasted Rosemary Lemon Chicken and Potatoes is a one pot type of dish that never disappoints. The easiest yet the tastiest thing to throw together- no marinade, no countless dishes, everything prepped and done within an hour and, because it uses the cheapest parts of the chicken like thighs and legs, is also economical. No wonder it earned a permanent place on the menu in our house!
Ingredients:

  • Potatoes (halved or quartered_-1 lbs
  • Chicken legs and thighs- 6-8
  • Chestnut/Crimini Mushrooms (optional)- 8-10
  • Lemons-2
  • Garlic cloves-3
  • Rosemary- 3 sprigs
  • Olive oil- 3 tbs.
  • Salt and pepper

Method:

Preheat the oven to 450F/250C

On the cutting board chop up rosemary leaves roughly. In a mortar combine chopped rosemary, garlic, a pinch of coarse salt and 1 tbsp of olive oil and bash it all together with a pestle until you have a paste, then add the rest of the olive oil and the juice of the lemons, reserve the lemon halves.

Arrange the chicken pieces, potatoes and mushrooms on a baking tray and spoon the rosemary mixture on top making sure it covers chicken and potatoes. Stick the lemon halves wherever you have free space on the tray, they will infuse more flavour into the dish.

Rosemary Lemon Chicken
Roast in the oven for 35-45 minutes until the chicken is golden brown and the juices run clear. Halfway through the cooking baste your chicken and potatoes with the liquid at the bottom of the pan.

Rosemary Lemon Chicken and Potatoes
The recipe was adapted from Minimally Invasive.

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Rosemary and Thyme Infused Roast Chicken and Potatoes

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Rosemary and Thyme Infused Roasted Chicken and Potatoes
As much as I love all types of food from every corner of the world the ultimate comfort food for me will always be Roast Chicken and Potatoes. This taste of childhood and the aroma that comes from the kitchen when mom is making a special dinner is something that cannot be easily replaced by the exotic flavours of Thai curry or sushi, at least not for me.

Fortunately, cooking a roast chicken is much easier and quicker than is assumed and doesn’t have to be reserved for special occasions. This recipes I am sharing today was our weekday meal, and I do have a day job and not much time or energy to fuss around in the kitchen after I get home from work. What I also love about this meal is it only requires about 15 minutes of hands-on time and the rest of cooking is done in the oven without your involvement.

Ingredients: 

  • Whole Chicken- 3-4 lbs.
  • Rosemary and Thyme, or Parsley- 2,3 sprigs of each
  • Garlic-3 cloves
  • Lemon-1
  • Potatoes- 2 lbs
  • Salt and Pepper- to taste
  • Olive Oil-1 tsp.

Rosemary and Thyme Infused Roast Chicken and Potatoes

Method:

Pre-heat the oven to 350F/180C.

Rinse your chicken under cold water and pat dry with paper towels. Set aside. Chop up the herbs, peel the garlic cloves and slice them. Make little slits all over the chicken with the tip of your knife and slide the garlic slices into them. My mom always did that with all of her roasts. This step allows the meat to get a delicate flavour all the way through and not just the surface.

Prick the lemon with a fork and put it inside the cavity along with the half of the chopped herbs and a clove of sliced garlic.

Rub the surface of the chicken with a tbsp. of olive oil and the other half of the herbs. Sprinkle with a pinch of salt and pepper.  Put in the oven in a large roasting pan and set your timer for 1 hour.

While the chicken is cooking, get your potatoes ready. I used new potatoes which I usually don’t peel. Wash the potatoes and cut them in half lengthways. Put them in a pot with salted water and bring them to a boil, continue boiling for 7 minutes, then drain in a colander, cover with a lid and set aside.

When the timer for the chicken goes off take it out of the oven, baste it and scatter potatoes around it. Dip a pastry brush in the fat that collected in the roasting pan and brush the potatoes with it. Put it back in the oven for another hour, checking from time to time making sure that your potatoes are roasting evenly and turning crispy on the outside. I have discovered that nothing does a better job of achieving that crispiness than the copious amount of chicken fat! Beauty!

Rosemary and Thyme Infused Roast Chicken and Potatoes
Serve your chicken and potatoes with any vegetables in season. I served mine with broccoli.
I also discovered some frozen baby Yorkshire puddings in my freezer so I threw them into the mix because my kids love them, we do live in England, and when in Rome…you know the rest. The baby Yorkies were great with a wonderful Russian Mushroom Gravy I adapted from Natasha’s Kitchen blog. The recipe she shares is found here. It’s very traditional in Russia and I hope it becomes one of your favourites as well. Check it out, it’s really worth having a different gravy recipe up your sleeve!Rosemary and Thyme Infused Roast Chicken and Potatoes

Duck Confit or Souvenirs de Paris

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Musique, ambiance et souvenirs d’un temps qui ne paraît pas si vieux…

What are your most treasured memories with the one you love? I am so fortunate to have many but last Valentine’s Day I chose to re-create the one from our anniversary trip to Paris. Although we have spent the majority of our happy days in much humbler settings I thought it would be fun to reminisce of a few glamour moments in Brad’s and my life together.

Paris shoot by Ophelia Photography
Photo Credit: Lisa Gratton of Ophelia Photography.

We had to start our meal with some bread, pâté and pickles just the way it was served to us in Paris!

Duck Confit

In order to bring the cozy ambience of the French restaurant we spent an evening celebrating 10 years of marriage I decided to duplicate the menu. Sounds ambitious, yes, but to my surprise and delight, it was easy and fun! When we think of French food, we think of  art, sophistication, finesse, in other words- the height of the culinary profession.  All of those qualities are true, nevertheless, there is also pure and earthy peasant food that is just as authentic, if not more, to the French life which is deliciously gratifying and a cinch to make. Duck Confit is one of those dishes that you can only find on the menu of upscale restaurants in North America, while it’s not at all posh in my part of the world.

Duck Confit
Duck and Roasted Potatoes, there is simply no meal more satisfying in the world for my taste. There are several steps to this dish but each of them is simpler than the next!
Ingredients (Romantic Dinner for 2):

  • Duck legs- 2 big and juicy ones
  • Duck fat- 500 gr.
  • Thyme- 3-4 sprigs
  • Bay leaf- 2
  • Juniper Berries- 4 crushed
  • Garlic- 2 cloves split lengthwise
  • Course Salt- 1 tbsp.
  • Potatoes- 4-5 medium

Duck Confit

Method:

The night before. Rub your duck legs with course salt, put your them in a shallow dish with thyme, bay leaf, crushed juniper berries and garlic, cover with plastic wrap and refrigerate overnight.

The day of the dinner. Brush the salt off the duck. Don’t skip this step or your duck might be too salty! Put the contents of the shallow dish you prepared the night before into an oven proof dish and cover the duck legs with duck fat. I am not joking, the duck legs should be completely covered, I mean “swimming in the fat” covered! Let me assure you before you run away screaming, you won’t be eating all that fat and the little amount that will end up crisping up the duck is good for you! You see, “confit” (pronounced “confee”) is a french way of cooking and preserving meat in it’s own fat and was used hundreds of years ago before refrigeration was available. I have seen recipes for tomato confit, pumpkin confit, you name it but all of those things are a misuse of the original meaning of the word.

Back to the recipe. Cook the duck in the oven at 250F/120C for 2 hours. At the end of it your meat should be falling off the bone tender and juicy (and will NOT look appetising) but it’s not done yet!

With a pair of tongs take your duck legs out of the dish and pat the excess fat with paper towel. The last step is roasting your duck legs with potatoes. Arrange the duck in a roasting pan on top of sliced garlic cloves with thickly sliced potatoes, brush a bit of that duck fat on your potatoes, trust me nothing works better on them, sprinkle with additional thyme, salt and pepper. Roast at 400F/200C for 30 minutes or until crispy. (Alternatively, you can pre-boil your potatoes to make sure they cook evenly at the same time as duck but I didn’t.)Duck Confit with roasted potatoes
This recipe is a real gem, so simple to execute with very few ingredients. It produced absolutely matchless results – tender and delicate duck meat with crispy full of flavour skin. I have to admit I am glad that the first time I tried this delicacy was in a restaurant and I had no idea how it was cooked. Once I experienced the heavenly taste of old French country I was determined to do anything to have it again. I can’t say enough to urge you to run to your local supermarket, butcher, duck farmer/friend or whatever place you get your food from and buy a few legs (the cheapest and tastiest part of the bird) to roast. You won’t regret. C’est magnifique!

Duck Confit with Roasted Potatoes

Note: The recipe was adapted from “Jamie Does France” by Jamie Oliver