This recipe was passed on to me by a great North Carolina friend of mine who assured me that this roast chicken is so good, it would get me laid. Big claims aside, on a cool fall night, I do love to tuck into a one-pan dinner full of savory flavors and a built in side dish.
So, here's what you need:
- a bag of fingerling potatoes
- thyme (fresh)
- an onion
- 2 leeks
- a head of garlic
- chicken quarters or thighs, bone-in.
- olive oil
- 2 meyer lemons
1. Pre-heat oven to 425. I assume all can do this without pictorial.
2. quarter potatoes, skin garlic - leaving cloves whole, chop onion and leek. (** note: make sure to wash your leeks VERY well. I toss them in a colander under running water and separate to make sure I get all the dirt out)
3. Toss with salt, pepper, olive oil, lemon zest and thyme.
4. Rub chicken with olive oil, salt and pepper, to adhere.
5. Melt a tablespoon or so of butter in some olive oil, over medium high heat, until foaming.
6. Brown chicken in pan, skin side down and *do not touch* (I have trouble with that part) for 3-4 minutes.
7. Remove chicken from pan. Leave fat. Add potato / leek / etc. mixture to fat and toss to coat. Throw a couple sprigs of thyme and a splash of dry white wine over the top.
8. Place chicken on top, halve lemon you just zested and tuck in between the chicken, cut side up. Roast in oven, taking out once at around 15 minutes to baste. Let it go for another 10 or so. It's done when you nick it in the thigh and the juices run clear.
9. Let it rest out of the pan for 10 minutes. Serve with pan juices and confited potatoes / onions / garlic, etc. Squeeze roasted lemon over all.
10. Think of my friend mike and smile.
11. Get laid because your chicken is so good.
As for the outcome, let's just say I make it every now and then when the mood strikes. ;) Bon(e) Chance!