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The BEST Roasted Chicken Dinner

OMG. Seriously, whoever said chicken is boring has not even had the pleasure of eating chicken like this. It’s amazing what butter, salt and pepper can do. Maybe my blog should be called butterandsaltandpepper2taste…

I was in the mood to cook something more classic and French. A roasted whole chicken with lemon, butter, salt and pepper is as simple and classic as it gets. This meal took me back to my culinary training days… learning how to handle and cook proteins was one of the most rewarding things I did in culinary school.

I will say, one major reason that this recipe ended up so successful is that I made sure to mis en place. Mis en place simply means “everything in it’s place.” Cooking is not enjoyable when you are running back and forth to the fridge and pantry trying to pull out the next ingredient. Get everything measured, bowled and ready to go.

I wanted to pair my roasted chicken with fresh, organic, seasonal vegetables. In this case, I chose haricot verts (fancy term for greens beans) and tri-colored baby carrots topped with a basil & carrot top pesto. I even picked the basil from my backyard which gave this dish an extra “backyard to table” vibe. I’m so Austin, these days…

My mouth is salivating thinking about this dish! I think I’m going to create this dish at least once a week… it’s THAT good.

Poor Mitch had to work when I prepared this, but since I’m the best fiance, there was a large plate waiting for him when he got home. #couplegoals

For this recipe you will need:

1 3.5 – 4lb organic chicken

1/2 stick unsalted butter, melted

1 head of garlic, cut in half

1 lemon, cut into quarters

Kosher salt

Freshly cracked black pepper

1 Tbsp herbs de provence

2 lbs tri-colored baby carrots

1 lb haricot verts

1 lemon, cut in half

2 Tbsp avocado oil

3 Tbsp pine nuts

1/2 cup basil leaves, packed

1/4 cup carrot top greens, packed

1/4 cup parmesan cheese

1/2 lemon, juiced

1/4 tsp kosher salt

  1. Begin with the bird. Preheat the oven to 425 degrees F. On a clear & clean work surface, place the chicken on a large cutting board. With a wad of paper towels, pat the chicken to ensure it is as dry as can be. *A dry chicken will ensure a browner, crispier chicken.*
  2. Liberally sprinkle the entire chicken with salt, pepper and the herbs de provence. (Seriously, the entire chicken – even inside the cavity!)
  3. Melt the half stick of butter in a small sauce pan.
  4. Place the chicken in a cast iron skillet and pour the melted butter over it. Place the lemon quarters and garlic around the chicken.
  5. Pop in the oven and roast for 45-60 minutes or until a thermometer place inside the chicken leg reads 155 degrees F. The juices of the chicken should run clear.

While the chicken is doing it’s thing…

  1. Snip the ends of the haricot verts and set aside.
  2. Trim & wash the baby carrots. Toss in 1 Tbsp avocado oil and a sprinkle of salt & pepper. Place on a baking sheet and roast in the oven for 25 – 30 minutes or until tender.
  3. Bring a large pot of water to a boil. Boil the haricot verts for 2 minutes before transferring to an ice water bath. *This is called blanching.*
  4. Time for the pesto! Using a food processor, process the pine nuts, parmesan, basil, carrot top greens, garlic, lemon juice, avocado oil and salt. Set aside.
  5. When the chicken is finished roasting to perfection, remove and allow to rest for 10 minutes. The temperature will continue to rise slightly and the juices will re-situate inside the bird.
  6. Time to fabricate (aka break down) the chicken. Here is a really helpful video for fabricating a chicken.. I will film Mitch doing this one day so I can post an even better video. 🙂 Remember, a sharp knife is key!
  7. Plate the chicken pieces with the haricot verts and carrots topped with the delicious pesto.
  8. Sprinkle with salt & pepper to taste, if needed!

Voila! A super delicious dinner ready to be eaten.

You know what else really helps make food look so delicious and beautiful? The platters and bowls food is plated on. This platter is from one of my new, favorite stores called Year & Day. They have their home base in San Fransisco but you can buy anything and everything online! I highly recommend setting your table with Year & Day ceramics, flatware and glassware.

XX,

Jill

 

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