January 18, 2011

What's for Dinner? Jamie Oliver's Chicken

It really is the best ever.  I first tried Jamie Oliver's Roasted Chicken at RCA's house before Christmas.  Her copy of the recipe is from his excellent Jamie's Dinner's Cookbook, which is still on my wish-list. Then, as I was thinking about how much I love roasting chicken and wanted to roast one this weekend, I started looking through my archived recipes, and discovered that the food blog Ezra Pound Cake had posted this several months ago.  And proclaimed it the best ever.  Which, by the way, it is.  Why?

1) you par-boil the veg.  This is an extra step and means that you can't just stick the bird in the oven and walk away for an hour. But it is so worth it--they potatoes are crispy on the outside and soft on the inside, and just so so delicious.

2) The vegetables are interchangeable. Though we made it with only potatoes, it would be equally delicious with any number of vegetables that stand up to oven heat: tomatoes, squash, fennel, onions, parsnips, beets, etc. etc.

3) You stick a whole lemon into the bird.  This keeps it nice and moist on the inside, gives the meat a bright cheerful lemon note, and is actually really really simple.

4) Bacon.  Need I say more.

We forgot to take photos before carving the bird, but anyway, here it is. MAKE THIS SOON.  You won't regret it!  Thanks to the Courtier for the photos.

mmmmm.  potatoes.

crispy skins, tender and flavorful meat

1 comment:

  1. It was truly excellent, your readers should definitely try it themselves!