Friday, November 18, 2005
Roast Chicken with Potatoes and Zucchini
This is one of my favorite meals! The potatoes are particularly amazing--very flavorful since they're cooked in broth. The dish is extra good when the onions get a little bit charred during roasting. The recipe comes from the October 2005 issue of Gourmet and serves 4.
Ingredients:
1 (3- to 3-1/2-lb) chicken, quartered -OR- 3 lbs bone-in chicken parts with skin
2 T. olive oil
2-1/4 t. salt
1-3/4 t. black pepper
1 lb boiling potatoes, cut into 1-inch wedges
1 lb zucchini, quartered lengthwise, then cut crosswise into 2 1/2- to 3-inch lengths
1 medium onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
1/2 cup reduced-sodium chicken broth
1 tablespoon fresh lemon juice
Garnish: lemon wedges
Step-by-step:
1. Put oven rack in upper third of oven and preheat oven to 500°F.
2. Pat chicken dry, then toss with 1 T. oil, 1-1/4 t. salt, and 1 t. pepper in a bowl. Arrange chicken, skin sides up, without pieces touching, in 17-by-12-inch roasting pan, leaving a 2-inch border around edges of pan.
3. Toss potatoes, zucchini, and onion with remaining T. oil, remaining t. salt, and remaining 3/4 t. pepper in same bowl, then spread in one layer around chicken, arranging zucchini skin sides up.
4. Stir together broth and lemon juice and pour into pan around chicken and vegetables.
5. Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes.
6. Remove pan from oven, preheat broiler, and set oven rack accordingly. Broil chicken and vegetables 3 inches from heat until chicken is golden brown, about 6 minutes. Serve chicken and vegetables with pan juices.
Ingredients:
1 (3- to 3-1/2-lb) chicken, quartered -OR- 3 lbs bone-in chicken parts with skin
2 T. olive oil
2-1/4 t. salt
1-3/4 t. black pepper
1 lb boiling potatoes, cut into 1-inch wedges
1 lb zucchini, quartered lengthwise, then cut crosswise into 2 1/2- to 3-inch lengths
1 medium onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
1/2 cup reduced-sodium chicken broth
1 tablespoon fresh lemon juice
Garnish: lemon wedges
Step-by-step:
1. Put oven rack in upper third of oven and preheat oven to 500°F.
2. Pat chicken dry, then toss with 1 T. oil, 1-1/4 t. salt, and 1 t. pepper in a bowl. Arrange chicken, skin sides up, without pieces touching, in 17-by-12-inch roasting pan, leaving a 2-inch border around edges of pan.
3. Toss potatoes, zucchini, and onion with remaining T. oil, remaining t. salt, and remaining 3/4 t. pepper in same bowl, then spread in one layer around chicken, arranging zucchini skin sides up.
4. Stir together broth and lemon juice and pour into pan around chicken and vegetables.
5. Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes.
6. Remove pan from oven, preheat broiler, and set oven rack accordingly. Broil chicken and vegetables 3 inches from heat until chicken is golden brown, about 6 minutes. Serve chicken and vegetables with pan juices.
Labels: main courses
