A chicken dinner in Winter should offer plenty of vitamins, prevent colds, and taste hearty and filling--it should stick to your ribs. I suggest an organic or corn-fed chicken, and I'd go with the recommendation of a New York Times recipe: salt and pepper the bird, put it in a dish, and leave it in the fridge overnight or at least for a few hours. The skin with get crispier this way when you bake the bird. I rinse and pat dry before the salt-and-pepper phase and believe the bird is improved by this, but find I am in a minority.
When you're ready to make dinner: boil red potatoes, or a mix or red potatoes and sweet potatoes, until you can easily poke a fork into them. They shouldn't be falling apart. Line your baking dish with these; add a little olive oil, garlic salt, and pepper. Set the bird right on top and stuff with a handful of fresh flat-leaf (or regular) parsley, a few cloves of garlic, and a lemon sliced in half--squeeze a little of the juice on top of the chicken. Bake for about an hour and fifteen minutes (depending on the size of the chicken) at 200º C, about 400º F. Enjoy!
A pleasant side dish: toss brussel sprouts in olive oil and maple syrup, add garlic salt and cumin. Bake for about 45 minutes (or less) at 200º. Put in this dish after the chicken's been incubating for a good fifteen minutes. Happy Eating!
Thank you for the brussel sprout recipe!
ReplyDeleteIt's really good . . . there are many variations, but oven-baked or roasted is a nice alternative to plain old steamed.
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