Thursday, October 15, 2009

Home Cookin'

Roast Chicken with Potatoes and Creamy Kale

Few things are more comforting that the smell of a chicken roasting in the oven. This is definitely not a meal I make on one of my commuting days- but it is cheap, easy, and a great way to plan ahead for other meals. The leftovers are perfect for enchiladas, chicken salads, pizzas, and anything else your imagination can concoct. The dinner itself provides a juicy and flavorful chicken with two fantastic and tasty sides. So great!


- 1 whole chicken (5-6 lbs.), rinsed, butterflied, and seasoned with salt and pepper
- 2 crushed garlic cloves
- 1/2 tsp. salt
- 2 Tbsp. Dijon mustard
- 1 Tbsp. soy sauce
- 2 Tbsp. lemon juice
- 1/4 c. plus 3 Tbsp. olive oil, divided
- 1 1/2 tsp. dried herbs (oregano, thyme, rosemary, whatever you like!)
- 1 lb. of mixed small potatoes (red, purple, Yukon Gold, whatever you like!)
- 1 small bag of baby carrots
- 2 bunches of fresh kale, stems removed and torn into small pieces
- 1 large shallot, minced
- a handful of Italian parsley, chopped
- 2 Tbsp. butter
- 3 Tbsp. dry vermouth
- 2 Tbsp. heavy cream
- salt and pepper to taste

Preheat oven to 350˚ F. Cut whole chicken down the back bone, clean out innards, rinse, and spread out flat in a large roasting pan. Sprinkle with salt and pepper.

In a small bowl, whisk together garlic, mustard, soy sauce, lemon juice, olive oil, 1/2 tsp. salt, dried herbs, and 1/4 c. olive oil. Brush chicken inside and out with half the sauce. Arrange potatoes and carrots around the chicken in roasting pan. Sprinkle vegetables with salt and pepper and drizzle with 3 Tbsp. olive oil. Roast chicken in oven for 1 hour and 20 minutes. About half way through cooking, remove chicken with oven, brush with remaining sauce, and stir potatoes and carrots. Return to oven. When chicken is cooked through, remove from oven and cover with foil to rest for about 10 minutes before carving.

While chicken is resting, heat butter in large skillet over medium heat. Add shallots and cook until softened, about 2 minutes. Add vermouth, parsley, and kale. Cover and cook until kale begins to soften, about 3-4 minutes, stirring occasionally. Uncover and add cream. Cook for 1-2 minutes until cream is heated through and reduced slightly. Season with salt and pepper.

Carve chicken and serve with veggies. You'll love it! So good!

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