My husband and blog photographer came back from Afghanistan last weekend, and within two days I'd been knocked flat by the flu. I'm just now feeling up to (and safe) cooking again, and wanted to make something delicious and a little special for him that didn't require a lot of effort. This roast chicken, served with a huge Greek salad with homemade croutons is perfect. While it takes a few hours start-to-finish, it's not labor intensive (despite the length of this post) and most of the time is marinating and cooking time.
Vampires beware ... I'm not joking around about the garlic (the recipe uses almost a full head of the stuff). This would make a great fancy picnic dish, but probably not for a date picnic unless you're trying to impress your date with your self-confidence.
Marinated Roast Chicken with Garlic
I can't remember where it's from, but maybe the Dallas Morning News?
1 roasting chicken
2 T fresh lemon juice
1 T olive oil
1/2 t kosher salt
1/2 t ground allspice
1/4 t black pepper
1/8 t ground cinnamon
6 garlic cloves, crushed
dash ground red pepper
Remove giblets and neck from chicken. Rinse chicken with cold water and pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between the skin and meat.
Combine 2 T juice and remaining ingredients. Rub juice mixture under loosened skin and inside body cavity. Cover and marinate in refrigerator for at least one hour.
Preheat oven to 350 degrees F. Place chicken, breast side up, on a broiler pan. Insert meat thermometer into meaty part of thigh (if using one), making sure not to touch bone. Bake at 350 for 1 hour and 10 minutes, or until thermometer registers 180 degrees. Cover chicken loosely with foil and let stand 10 minutes. Discard skin, carve, and serve with garlic dip.
While chicken is in the oven, make dip, salad and croutons.
1/2 c plain yogurt
1/4 t kosher salt
4 garlic cloves, crushed
1 T olive oil
1 T lemon juice
Line a strainer with a clean cotton towel and place over a bowl. Spoon yogurt into towel and let stand 5 minutes or until whey (the watery stuff) is drained out. Scrape into a bowl.
Place salt and crushed garlic into a mortar and crush until smooth. Drizzle with 1 T olive oil; stir with small whisk. Add garlic mixture and lemon juice to yogurt. Cover and chill.
1 bunch romaine lettuce (if you prefer the crispiness of iceberg lettuce, you can use just the heart of the romaine for the crunch without the, uh, iceberginess)
1/2 red onion, sliced
1-2 medium tomatoes
pepperoncini or banana peppers
Start making the croutons about 20 minutes before the chicken is done. They're baked at the same temperature, so you can just pop them in for the last 10-12 minutes for the chicken.
from Raising the Salad Bar by Catherine Walthers
1 medium-sized Italian, French, or sourdough loaf, crusts removed, cut into cubes (about 3 cups)
2 T olive oil
1 t finely minced garlic
salt and pepper
Preheat the oven to 350 F. Place the bread cubes in a bowl and toss them with olive oil and garlic; season with salt and pepper. Place the cubes on a baking sheet and toast them in the oven for 10-12 minutes, or until the bread is slightly crisp and brown but still soft on the inside. You can substitute 1 tablespoon melted butter for 1 tablespoon olive oil or toss in fresh herbs like chopped parsley or rosemary.
Voila, two-and-a-half episodes of Gilmore Girls later, you have a light, healthy and savory dinner.
16 hours ago