Herbed Chicken with Summer Salad and Buttered Corn

Herbed Chicken with Summer Salad and Buttered Corn

Sometimes, I struggle with the desire for a Sunday-worthy meal on a busy weeknight. A classic roast chicken, for example, is something I crave time and time again. To be honest, what I really crave are the 'rotisseries' I grew up eating in Paris. Chickens are roasted whole on large metal rods, and gently turn as the skin gets crispy and the meat stays nice and juicy, The fat from the chicken drips down and most butchers  cook potatoes -- and sometimes lardons (strips of bacony goodness) -- under the roasting chickens so they get flavoured while they cook. It's making me want a plateful just describing it!

Ingredients

  • Sometimes, I struggle with the desire for a Sunday-worthy meal on a busy weeknight. A classic roast chicken, for example, is something I crave time and time again. To be honest, what I really crave are the 'rotisseries' I grew up eating in Paris. Chickens are roasted whole on large metal rods, and gently turn as the skin gets crispy and the meat stays nice and juicy, The fat from the chicken drips down and most butchers  cook potatoes -- and sometimes lardons (strips of bacony goodness) -- under the roasting chickens so they get flavoured while they cook. It's making me want a plateful just describing it!
  • In lieu of a trip back home to Paris, I have a great recipe for a weeknight roasted chicken. I like to cut the chicken into pieces (legs, thighs and breast) so that it cooks faster and is easier to marinate -- I then pop the pieces in a ziploc bag with my marinade ( in this case thyme, garlic, olive oil, lemon and oregano) and let it sit in the fridge all day while I'm at work. This kind of dish hits the spot every time!
  • In the absence of a barbecue, I make the chicken in an oven, but for all you lucky backyard barbecue owners, grill away!
  • Herbed Chicken with Summer Salad and Buttered Corn
  • 1 whole chicken, cut into 8 pieces
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tsp chopped fresh thyme
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • Salt and freshly ground pepper
  • Summer Salad
  • 4 1-inch slices of Halloumi cheese
  • 8 asparagus spears, trimmed
  • 3 cups mixed lettuce
  • 1/2 cucumber, chopped
  • 1/2 cup halved cherry tomatoes
  • 2 tsp Dijon mustard
  • 2 tbsp extra virgin olive oil
  • 2 tsp red wine vinegar
  • Salt and freshly ground black pepper
  • Buttered Corn
  • 4 cobs of corn, steamed
  • 2 tbsp butter to serve
  • Salt and freshly ground pepper
  • Add chicken to a ziploc bag. In a small bowl, whisk together olive oil, lemon juice and zest, thyme, garlic, oregano, and a pinch each of salt and pepper. Pour mixture into bag. Seal and shake to combine. Refrigerate for at least 4 hours.
  • Lightly grease a roasting rack and evenly lay out chicken pieces. Season with a little more salt and pepper. Bake at 425°F for about 15 to 20 minutes, or until chicken is just cooked through and the juices run clear. The breast should cook quicker than the rest of the pieces, so check on the breast a couple minutes before. Broil for about 2 minutes to get a little extra colour on the skin, if needed. Once out of the oven, tent with aluminum foil to rest for 10 minutes, so the chicken stays nice and juicy.
Read the whole recipe on Chocolate Shavings