Bring the chicken to room temperature. Put the oven rack in the center and preheat to 350o.
Spatchcock the chicken. Sprinkle the chicken salt and pepper and with the chopped rosemary.
Heat a cast-iron pan with 2 tablespoons of oil. Add the chicken, skin-side down, and sear until brown, about 5 minutes. Remove chicken.
Add the potatoes, carrots and onion to a bowl along with the remaining 2 tablespoons olive oil and salt and black pepper. Mix thoroughly until everything is coated with oil. Add the vegetables to the pan and place the chicken, skin side up on top of them.
Roast for about 60 to 70 minutes. Place the chicken on a cutting board covered loosely with foil to rest for 15 minutes. Move the vegetables to a bowl leaving any liquid in the pan.
Place the pan over medium heat. Add the white wine and deglazethe pan. Add the chicken broth and simmer until reduced and thickened. Whisk in the butter and simmer for another few minutes. Pour the gravy over the vegetables.
Carve the chicken into pieces and serve with the vegetables and the gravy. Sprinkle the vegetables and chicken with chopped parsley.
Put all rub ingredients in a blender and blend until it’s smooth and liquidy. Place chicken in a bowl and pour rub over it and coat thoroughly – use your hands and really rub that mix in. Cover and store in fridge overnight or at least 8 hours.
Bring the chicken to room temperature and pre-heat the oven to 450o with the rack in a low position. Place the chicken pieces skin side up in a well-oiled backing pan. Bake for about 30-35 minutes until brown. Legs and thighs need to cook a little longer than wings and breasts.
The story goes that after he won the Battle of Marengo in northern Italy, Napoleon was hungry. His chef sent out troops to scavenge what they could and they came back with chicken, tomatoes, mushrooms, onions and herbs. The original recipe also included fried eggs and craw fish but I left that out.
Season the room temperature chicken pieces with salt and pepper. Brown it in the butter and oil in a Dutch oven or heavy pan large enough so it fits in one layer. Remove the chicken and pour off the fat from the pan. Return the chicken to the pan and add the mushrooms, onion, garlic, bay leaf and thyme. Stir and cook about five minutes. Add the wine and deglaze the pan. Add the tomatoes, tomato paste, chicken broth and parsley. Bring to a boil, lower heat and cover and cook 10 minutes. Serve with rice, bread or small pasta.
A fairly simple recipe with just a few ingredients but when it’s done it has complex flavors. And it looks like you put a lot more effort into it than you actually did.
Preheat the oven to 450° with the rack toward the top. Finely chop 1 garlic clove and place it in a bowl with salt, black pepper and red pepper, oregano and 1 tbsp olive oil. Thoroughly coat the room temperature chicken with this mixture.
Depending on their size, cut the tomatoes in halves or quarters. Cut the remaining garlic in half lengthwise. Add salt, black pepper and ¼ cup of olive oil and toss until coated. Arrange in an even layer in a pan.
Cut each breast in half and place the chicken pieces on top of the tomato garlic layer. Roast until done – about 40 to 50 minutes – then 5 minutes under the broiler. Let chicken rest for 10 minutes and serve.
This is a minestra that Grandma used to make in Salerno. I do it the same way although sometimes I cheat a little and use store bought stock. It’s a fairly simple recipe, even if you make your own stock.
Remove the bones and cut thigh meat into small bite-sized pieces. Season with salt and black pepper and brown in the oil and remove.
Sauté celery and onion over low heat until soft – don’t brown. If there’s too much fat left from browning the chicken, drain the excess. Add oregano, stock, bring to a boil and deglaze pot. Simmer 10 minutes.
Return chicken and simmer for another 10 minutes covered.
Check for seasoning, bring to a boil and add pasta. As the pasta cooks and absorbs the stock, add hot water to keep a soupy consistency. Serve with grated parmigiana.
Chicken Baked with Paprika – a one pan Middle Eastern dish with just a few simple ingredients. I’m using thighs but you can substitute a whole chicken cut into pieces.
Chicken Baked with Paprika
Mix the spices with 2 tablespoons of olive oil to make a paste. Don’t be tempted to use more than 1/4 teaspoon of cinnamon. A little goes a long way.
Combine the room temperature chicken and onion and throughly coat with the paste. It’s easier if you use your hands for this. Arrange the chicken pieces skin side up in an oiled pan and bake in a 500o preheated oven for 30 minutes.
When done, remove the chicken and onions from pan and place in a serving dish. Heat the pan on the stove, add a pat of butter and deglaze with white wine. Pour the sauce over the chicken. We usually serve this with rice.
This is Martha’s recipe but she used one 4-pound chicken instead of two 2-pound young chickens and shallots where I used red onion.
Spatchcocked chicken is splayed or butterflied. It’s done this way so it cooks faster or can be cooked on a grill. It’s also easier to carve than a whole roasted chicken.
Preheat oven to 425 degrees. Place chicken, breast side down, on a work surface. Starting at thigh end, cut along 1 side of backbone with kitchen shears. Turn chicken around; cut along other side. Discard backbone or save for stock. Flip chicken, and open it like a book. Press firmly on breastbone to flatten.
Rub chicken with 1 tablespoon oil, and season with 1 tablespoon salt and 1/2 teaspoon pepper. Brush 1 tablespoon oil in the center of a rimmed baking sheet slightly larger than the size of the chicken, and place half the lemon slices in a single layer on top of oil. Place chicken, skin side up, on lemons. Beginning at the neck end of breast, carefully loosen skin from flesh of breast and thighs with your fingers. Slide remaining lemon slices under skin in a single layer.
Roast chicken 20 minutes. Toss onions with remaining teaspoon oil, and scatter around chicken. Continue to roast chicken until a thermometer inserted into thickest part of breast reaches 165 degrees, 25 to 30 minutes more.
Transfer the chickens to a serving platter, and let it rest 10 minutes. Cut it into halves or serve whole with roasted some lemons, onions, and pan juices.
Variations of pilaf are served from the Middle East to the steppes of Central Asia. Rice is sautéed in oil and then cooked in seasoned broth or stock. Onions or garlic and other vegetables, dried fruits and spices can be added and it may also contain meat or fish. This version is made with chicken, raisins and pine nuts and can also be done with game birds, rabbit or lamb.
Season chicken pieces with salt and black pepper and bring to room temperature. Heat 2 tablespoons of oil and butter and brown the chicken in a pot.
When done, remove chicken, lower heat and drain fat except for no more than 2 tablespoons and add flour and blend.
Add garlic and chicken stock. Bring to a boil and stir and deglaze pot.
Remove the meat from the 2 breast bones and cut it into bite sized pieces. Return legs, wings, thighs, back and cut up breast pieces, lower heat and simmer on low and covered for 15 minutes.
Meanwhile, in a separate pan fry the rice in 1 tbsp. of oil. Keep stirring so it doesn’t burn but begins to brown slightly. When done remove it from the hot pan or it will continue to cook.
After the chicken simmers for 15 minutes, add the sautéed rice, pinoles and golden raisins.
Bring to boil, lower heat and simmer for another 20 minutes for a total of 35 minutes or until liquid is absorbed and rice is done.
Pan roasted chicken with rosemary is simple – not too many ingredients and easy to prepare.
Remove backbone with poultry shears and cut chicken in half. Your butcher can do that for you if you’d like.
Mix rosemary, garlic, ½ of the oil and ½ tsp. each of kosher salt and black pepper. Grind with a mortar and pestle. Rub this mix all over chicken cover and refrigerate for at least 2 hours or overnight.
Heat oven to 400o and put rack in lower 3rd. Heat the pan on the top of the stove with the rest of the oil. Put the room temperature chicken in the pan, skin side down, and brown it for about 5 minutes.
Move the pan to the pre-heated oven and roast for about 20-25 minutes. When almost done, turn chicken and roast another five minutes to crisp the skin. Remove from oven, cover loosely with foil and let it rest about 10 minutes before serving.
Place a rack in upper third of oven; preheat to 425°. Remove the backbone from the chicken and cut it in half (you can have your butcher do this). Season the room temperature chicken with salt and pepper. Mix the spice rub in a small bowl. Sprinkle chicken with spice mixture and rub it in. Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes.
Meanwhile, bring the glaze ingredients to a boil in a small saucepan and cook until thickened and syrupy, 12–15 minutes. Discard garlic.
Transfer the chicken to a plate and arrange pineapple slices in pan and baste them with the glaze.
Place chicken, skin side up, on top of the pineapple. Transfer the pan to the oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 40–45 minutes.
When chicken is done, brush it with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Let it rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.