08 September 2013

Winner, Winner! Chicken Dinner!

This was a busy Sunday! SB, the forester guy, gave a guided walk on a piece of conservation land this afternoon and I was the designated photographer, so dinner was thrown together when we got home from the wilds ...

Chop, chop, rub, rub, sprinkle sprinkle, whiz, whiz, roast, roast, voila! We ate like lions - lions, I tell you!

Diana Henry’s Roast Chicken and Vegetables with Arugula Sauce


4 lb. roaster, washed , patted dry, and stuffed with a stabbed lemon
1 large onion, peeled and sliced into three uniform circular slices
Sweet paprika, Kosher salt, black pepper, thyme – for sprinkling
Enough small potatoes to feed your group, washed, chopped into chunks
Enough cherry tomatoes for your group, stem tips trimmed and tomatoes stabbed once
Enough fresh green beans for your group, stem tips trimmed.
Olive oil for drizzling
Juice of half a lemon for drizzling
3 oz fresh arugula leaves
½ c. low fat mayo (or regular)
⅓ c. sour cream or plain yogurt

Making the Dish:

  1. Rub the bottom of a roaster pan with a bit of olive oil. Lay the onion slices in a triangle configuration and put the prepared chicken on top to raise it off the base of the pan.
  2. Rub the chicken with a bit of olive oil and sprinkle with the paprika, Kosher salt, black pepper and thyme.
  3. Preheat the oven to 400 ° F and place the pan in the upper third of the oven. Set the timer for 30 minutes.
  4. Place the prepared potatoes in an oiled baking pan and when the timer ‘dings’, place the pan on the bottom rack below the chicken. Set the timer for 20 minutes.
  5. While the potatoes roast, place the mayo, sour cream, and arugula in layers in the bowl of a food processor. Whiz the mixture until the sauce is smooth and the arugula is just bright flecks of green in the sauce. Add some salt and black pepper and whiz to combine. Taste to correct seasonings and then pour the sauce into a bowl and chill it.
  6. When the timer ‘dings’, turn the roasted potatoes and toss the prepared tomatoes in with them. Return to the oven and decrease the temperature to 375°. Set the timer for 20 minutes.
  7. Place the prepared green beans in a steamer tray in a saucepan that has some water in the base.
  8. When the timer ‘dings’, remove the chicken from the oven and cover it with foil and some towels. Set it aside to rest.
  9. Steam the green beans at point and when they are tender crisp, place the chicken in the middle of a warm platter and plate the roasted potatoes and tomatoes and beans around the chicken. Drizzle the platter with a bit of olive oil and lemon juice.
  10. Serve the chicken with the arugula sauce … it’s for dipping the meat, and all the veggies in … OMG, good!

So ...I'm thinking that this dipping sauce might be good with vegetable tempura ... stay tuned.

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