I knew it! I knew if eating depended on a child, and the child was hungry enough, food would get into the oven!
Tonight we (we!) bring you…roast chicken & potatoes. I prepped the chicken, and left out the ingredients for the potatoes. The 14 year old did the rest, proving if you want to reach that generation, text the instructions!
Also I tried something new with the chicken. From Zuni Cafe's Judy Rodgers I learned to kosher salt a smallish bird the night before roasting, maybe even longer. But from my brining friends I've also learned to experiment with extra seasoning.
Sprigs of fresh rosemary
Tracings of fresh thyme
1 orange, sliced
1 tablespoon salt & pepper mixed
**garlic cloves would be great too
Bathe the chicken with some fresh OJ, stuff the rest of the slices in and around, herbs, salt and pepper. Fridge overnight. Bring to room temp 30 minutes before roasting. Preheat oven to 375. Bake until breast hits 165 on meat thermometer. After resting, both of us, I also check thigh temp.
1 quart fingerlings
1 tablespoon olive oil
1 tablespoon chopped rosemary – no stems
6 cloves garlic in skin
1/2 teaspoon kosher salt
Pepper if desired
Toss all ingredients together. Roast at 375 for at least 45 minutes. Squeeze garlic over pototoes.