Roasted Chicken With Sumac, Lemon, Garlic and Thyme

Our shy and elusive spring made another welcome appearance last Saturday here in Pittsburgh. How to celebrate the sun's reemergence from what seemed like an eternity of cloud cover over the city? A trip to the Strip District, of course!

I'd been thinking of making a Middle Eastern inspired Sunday roast chicken for a couple of months now, but needed a few items from Labad's (or Penzey's) to actually bring the dish from idea to reality. Somehow, crappy weather seemed to stalk an endless string of Saturdays, which caused me to huddle at home instead of braving the cold and wind of Penn Avenue. Call me chicken. I can live with it.

It may have taken an inordinate amount of time to finally roast that bird, but I can tell you the wait was worth it. The siren smell wafting from my kitchen of roasting chicken, garlic, lemon, exotic spice and honey was alone worth the drive to the Strip. But, the juicy succulence and deep flavor of that bird all by itself would have been worth dodging any winds and snow the winter could have tossed my way...yes, it was THAT good.

Do yourself a favor, don't waste your time waiting for perfect weather to gather up whatever ingredients you might not have on hand. Make the trip to the Strip now! You'll thank me later.

Roasted Chicken With Sumac, 

Lemon, Garlic and Thyme

• a 5-6 pound roasting chicken (or thereabouts)

• 1 T Sumac (get it at Penzey's or Labad's in the Strip or order it online)
• 1 t thyme
• 1 T Kosher salt
• 5 cloves of garlic, peeled and pressed or minced finely
• 1 lemon, zested, then juiced - juice reserved
• 2 T olive oil
• 1 t freshly ground black pepper
• 1 T honey (helps to brown the bird beautifully!)

• the reserved juice from above
• 1/2 C water

Preheat the oven to 450 degrees - you read that right. This technique browns the bird quickly on the outside, yet keeps it juicy on the inside.

Combine sumac, thyme, salt, garlic, lemon zest, olive oil, pepper and honey to a paste. Loosen the skin on the breast of the chicken by gently running a couple of fingers between the skin and the flesh of the bird being careful not to tear the skin. Rub 1/3 of the spice paste between the skin and the flesh of the breast and rub the rest all over the outside of the bird including legs and wings. 

Place the chicken on a rack in a roasting pan and pour the lemon juice and water in the bottom of the pan.

Roast the chicken until the legs wiggle freely in the sockets, the juices run clear, and its perfectly browned. (Or until thermometer reads 165 degrees at the thickest part of the breast - AND is beautifully browned.)

Roasted carrots and sugar snap peas made quick and easy side dishes, too. Enjoy! (And enjoy this gorgeous spring weather...finally. We earned it!)

Autumn Pot Roasted Lemon, Fennel and Garlic Chicken

Sometimes a simple pot roast or roasted chicken is just what the doctor ordered for a relaxing Sunday. Something easy to throw in the oven while you're busy around the house or the yard can't be beat. A one pot wonder!

I got to thinking, why not "pot roast" a chicken? No reason why not to at all, so that's exactly what went on the menu. I still had a fennel bulb and one lone leek in the veggie drawer...sounded like a good start to me. Sliced leeks, fennel and whole garlic cloves went into my enameled cast iron Dutch oven before anything else. 

Then I created a mixture of softened butter, more garlic, lemon zest, finely chopped fennel fronds and my secret ingredient, fennel pollen. (You remember fennel pollen, don't you? Here's the link again!) Rubbed and massaged between the skin and breast of the chicken to intensify the flavor (and to keep the bird nice and moist), the flavored butter became the next layer of flavor.

Why stop there, though? Those long celery-like stalks of fennel - you know, the ones that stick out from the bulb - went into the cavity of the chicken along with a well-pierced whole lemon to further infuse the chicken with flavor...this time from the inside out. 

Once in the oven, the fennel-y, lemon-y, garlic-y, chicken-y aroma emanating from the oven repeatedly led us into the kitchen by our noses! 

Part way through the roasting, tiny potatoes were added to make it almost a complete meal. Beets - roasted separately but in the same oven at the same time was the only other thing that was added to the meal. Okay...and a green salad. 

Don't you just love a simple, yet very special Sunday dinner? Me, too. Especially when that one-pot-wonder Sunday dinner was simply delicious! 

Autumn Pot Roasted Lemon, Fennel and 

Garlic Chicken

• 5-6 pound roasting chicken

• 4 tablespoons butter, softened
• 4 garlic cloves, peeled and smashed
• 1/4 cup fennel, fronds only, chopped
• 1 tablespoon kosher salt
• freshly ground black pepper, to taste
• 1 teaspoon fennel pollen - see below for link to buy this magical stuff!
• zest of one lemon - then juice and reserve the naked lemon - set the juice aside

• 1 leek, sliced in half lengthwise, washed thoroughly and sliced across into 1/2" pieces
• 1 fennel bulb, stalks cut off and reserved, stem end cut off, bulb cut in half lengthwise and sliced across
• 1 garlic bulb, Separated into cloves, peeled and smashed, make 2 piles of the smashed garlic
• 1 1/2 pounds red potatoes, small ones - cut in half if larger

Preheat oven to 450 degrees.
 
Remove the guts from a whole roasting chicken - rinse in cold water and dry well with paper towels. Set aside.
 
Fennel garlic butter: Put the softened butter, fennel, lemon zest, garlic, kosher salt & pepper and fennel pollen into the bowl of a food processor. Process until well combined, stopping and pushing the contents down as necessary. Set butter aside.
 
Pile the leeks, half the garlic cloves and sliced fennel bulb into the bottom of a covered roaster or enameled cast iron Dutch oven. (I use a deep oval one that holds the chicken perfectly.)
 
Loosen the skin on the breast of the chicken by gently running your fingers between the flesh and the skin to loosen - be gentle so the skin doesn't tear. Rub about 2-3 T. of the fennel butter under the skin on one side of the breast and do the same with another 2-3 T. of the butter (more or less) on the other side. Rub what's left of the butter over the outside of the bird all over the breast and legs. Squeeze the lemon you used for the lemon zest over top of all.
 
Roast the chicken UNcovered at 450 for 30 minutes. Add the potatoes all around the chicken, put the lid on, lower the temperature to 350 degrees and roast another hour. Remove lid and continue roasting until the chicken is lightly browned. 

Let rest. Remove chicken from pot onto a large serving platter, lift the veggies out with a slotted spoon and arrange them around the chicken. Carve and serve!


NOTE: Want more veggies? Feel free to add carrots, butternut squash, sweet potatoes, onions...whatever strikes your fancy. It's a pot roast! There aren't many rules where pot roasts are concerned now, are there? 

Orange Roasted Chicken with Fall Veggies

Sundays should be slow and easy.  And so should Sunday dinners.  In that vein, here's a simple post for a simply delicious Sunday dinner.  Enjoy!

Orange Roasted Chicken with Fall Veggies

• a 6 pound roasting chicken, washed, dried, giblets removed - I threw them out...you do what you wish with them

• 3 medium sweet potatoes, peeled and cubed
• 1 pound parsnips, peeled and cubed
• 6 cloves garlic, peeled and halved
• 1 large leek, cleaned carefully, dark ends removed (and reserved), root end removed and discarded, remaining piece cut into 3-4" pieces
• 2 small fennel bulbs, fronds removed, set aside; stalks removed, set aside; remaining bulbs cut lengthwise into wedges
• 1 orange, zested, then juiced, reserve what's left of the orange halves and cut into large pieces
• 3 sprigs thyme, large ones

• 2 tablespoons kosher salt
• fresh ground black pepper, lots

• orange juice, reserved from above
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar, preferably white
• 1 teaspoon kosher salt

Preheat oven to 350.
 
In the bottom of a roasting pan, scatter sweet potatoes, parsnips, leeks, garlic and fennel wedges
 
Mix the rub: orange zest, 2 tablespoons minced fennel fronds, leeks, 2 springs of thyme - leaves removed and minced, 2 T. Kosher salt and lots of freshly ground pepper.  Mix well.  

Gently run your fingers between the skin and the flesh of the breast creating a pocket.  Gently (again) rub 2/3 of the rub between the skin and the flesh.  Rub the rest of the mixture all over the outside of the bird.
 
Mix the leek ends, remains of the orange, rest of the thyme and the rest of the fennel fronds and stalks.  Cram them into the cavity of the chicken.  Settle the prepared chicken on top of the veggies in the pan.

What a pretty chicken all ready for roasting!

 
Roast the chicken until a thermometer inserted into the thickest part of the breast reads 180 degrees and the legs move loosely when wiggled. Remove from oven and let rest for 20 minutes before carving.

NOTE:  The carcass will be turned into a wild rice and fall veggie soup...the dark meat became a Shepherds Pie with a topping of half and half mashed potatoes and cauliflower.  You know how I love my leftovers!

Serrano, Lime and Cilantro Roast Chicken

Serrano, Lime and Cilantro Roast Chicken

Roasted chicken.  When chicken is roasting in the oven, the air is perfumed with not just the golden bird right there in the oven, but with memories of Sunday dinners around your mother's or grandmother's dining room tables long ago.  If you close your eyes and listen real close, maybe you can almost hear the voices of those whose words meant so much to you when you were growing up.  And you smile.  I think roasting chicken is like a hug.  Warm, comforting...and wonderful.  Maybe that's why it's one of our favorite Sunday meals around here.  

Last Sunday was a roast chicken kind of day and it got me thinking about last October when I went to visit one of my daughters and her family - the one in West Virginia.  Julie had never made roast chicken...it's one of her husband's favorite dishes. 

Actually, we didn't start out the day intending to roast a chicken.  Julie and I had spent the day touring Harper's Ferry together - just the 2 of us - and were going to pick up a smoked chicken for dinner at the stand by the river.  The hickory chicken wafting in the air  smelled wonderful!  It was $18 for a chicken!  Change of plans.

Instead, we hit the grocery store and picked up everything we needed to roast our own chicken when we got back to her place.   So we created our own memories of cooking together and laughing together and making her home smell like Sunday dinners of the moms and grandmoms and aunts before us.  The bonus is that Toney now gets roasted chicken just about whenever he wants!

At Julie's, we did a traditional chicken with fresh herbs, garlic and lemon zest.  It's good to start off with the basics.  Once you have those down, you can start to experiment, to jazz it up a little....and that's what I did on Sunday.  I've been working on a version with lime and jalapeno and haven't gotten it as flavorful as I'd like - well, not until Sunday, that is!  I finally nailed it.  Here's the recipe. 

  Serrano, Lime and Cilantro Roast Chicken 

• 1 large roasting chicken, maybe 6 pounds or so
• olive oil Pam or olive oil in your own mister

• 1/4 c. fresh cilantro, minced
• 3 huge garlic cloves, minced
• 2 serrano peppers, very finely minced
• 1 jalapeno pepper, very finely minced
• zest of 1 lime
• 2 T. Kosher salt

  

Preheat oven to 350.  

Combine the herbs, garlic, peppers, lime and salt.  Set aside.

Remove the giblets, heart, liver...you know, all that gunk inside the bird...and rinse the chicken with cold water.  Pat dry with paper towels.

Put the dry chicken into a roasting pan fitted with a wire rack.

Carefully run your fingers between the skin and the meat of the entire breast (both sides) lifting the skin and creating a pocket.  Be careful not to tear the skin.  Take about a quarter of the herb mixture and spread it evenly between the skin and the meat of one side of the breast.  Repeat on the other side of the breast with another quarter of the herb mixture.  Carefully pat the outside of the chicken - breast, legs, wings - with the rest of the herb mixture.  

Before putting the chicken into the oven, spray it all over lightly with the olive oil.  Put it into the oven for approximately 2 hours or until the legs wiggle loosely and the skin is beautifully browned.  Look for an internal temp of about 180 degrees.

Remove from oven and let it sit for about 15 minutes before carving.  Be sure to breathe deep and enjoy that heavenly aroma!