Tuesday, March 15, 2011

Roast Half Spring Chickens with Potatoes, Olives, and Lemon



This is a Rachael Ray recipe. I use her recipes a LOT. I know we just had roasted vegetables last week but.. I love them AND this recipe looked different to me.

I was terrified to cut a chicken in half, but it was actually very easy. Watch a video showing you how here.




Anyways, the dish turned out great and smelled awesome while cooking. Brining made the chicken so succulent and the olives and lemon gave the veggies a different flavor. I did not use spring chickens because they had a regular fryer chicken on sale at Lowes so I grabbed that. It was a lot of food for the two of us but we have lots of leftover chicken! This recipe serves four.

-Ingredients-


For the brine:
4 tablespoons Kosher salt
6 cloves garlic, crushed
1 small onion, coarsely chopped
2 stems rosemary, cut into two inch pieces
A few bay leaves
A few sprigs thyme
2 1/2 quarts water

2 halved small spring chickens (2 birds, 3-3 1/2 lbs, halved)

1 sack pearl onions
2 pounds baby potatoes, smaller ones whole larger ones cut in half
1 bulb garlic, cloves crushed and skinned
2 lemons, one sliced, the other cut into quarters
1 cup good quality green olives
A few fresh bay leaves
2 tablespoons coarsely chopped rosemary
1 tablespoon chopped thyme
oil
salt and pepper

-Preparation-

The day before the meal, combine the brine ingredients and the chicken in a large bag. Refrigerate for 24 hours.

The next day:
Preheat oven to 500.
Boil water in a medium pot and add pearl onions. Cook 3-4 minutes. Drain and cool in an ice bath. Squish onions out of their skins, leaving them whole. Place in a shallow roasting dish. Add potatoes, olives, lemon, garlic, bay leaves, rosemary and thyme. Drizzle with a little bit of oil and season with salt and pepper.

Place a cooling rack over the baking dish.


Remove chicken from the brine and pat dry. Coat skin with oil and season with salt and pepper. Arrange chicken on top of the vegetables and roast at 500 for 35 minutes then turn down the heat to 300 and roast for another 20-30 minutes.

Turn the oven off and let the chicken rest for 10 minutes. Remove from oven and serve chickens with the quartered lemon to squeeze on top. Serve with the vegetables on the side.



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