Roasted Chicken, Three Ways

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com

Starting with one simple recipe we’re creating three delicious meals for your busy week. Roasted Chicken Three Ways: Your gang won’t get tired of chicken by having it three times in one week because each dish is so unique.  We’re starting with Roasted Chicken with Lemon and Sage. You could just buy a ready-roasted chicken, but roasting your own is better in many ways. Your kitchen will smell scrumptious. Roaster chickens tend to be bigger and juicier than the small roasters used for the ready-made variety. You can choose and control the seasoning.

I make roasted chicken many ways but today we’re using fresh sage, lemon and garlic. I tuck some of the fresh garlic and sage leaves between the skin and the breast meat intensifying the flavor of the meat. These recipes serve 3-4 people. If you have a larger family like mine, double the main dish by making two chickens.

From this one dish we will make:

Day 1 | Crispy Chicken Thighs with Spinach and Potatoes

Day 2 | Chicken Mushroom Risotto

Day 3 | Scrambled Egg and Chicken Tacos

The Main Event

Roasted Chicken with Lemon & Sage

Ingredients:

• 2 1/2 pounds baby Yukon Gold potatoes, cut in half
• 2 tablespoons olive oil
• 4-pound whole chicken
• 1 medium lemon, quartered
• Handful fresh sage
• 3 teaspoons salt, divided (I like a flaky sea salt here)

Method:

• Preheat the oven to 475°F. Clean and cut the potatoes and place in a large oven-proof skillet and toss with the oil and 1 teaspoon of the salt. Spread evenly over the bottom of the skillet. I love using cast iron for this dish.
• Remove the neck and any giblets from the cavity of the chicken, and then stuff the lemon and sage inside.
• Flip the wings under the back of the chicken, and cross and tie the legs together
• Sprinkle the chicken all over with the remaining 2 teaspoons salt, paying special attention to the area over the breasts, thighs, and drumsticks.
• Place the chicken on top of the potatoes in the skillet, breast-side up. Transfer the skillet to the oven and roast the chicken for 50 minutes. After 50 minutes, check the temperature in the thickest part of the thigh. The chicken is done when it registers 165°F; continue roasting if needed.
• Remove the chicken from the oven and transfer to a cutting board. Let it rest for 10 minutes, then carve.

Day One

Crispy chicken thighs with garlic spinach and roasted potatoes

Remove the legs and thighs (and the wings if desired) from the chicken. Wrap the rest of the chicken for tomorrow.

Ingredients:

• 2 cooked chicken thighs
• 2 cooked chicken legs
• 16 ounces fresh baby spinach
• 2 cloves garlic, finely chopped
• 1/8 teaspoon freshly grated nutmeg
• 1/2 lemon, juice and zest
• Olive oil
• Salt
• Cooked browned potatoes, to serve

Method:

You could simply serve the chicken right off the roaster but we really like the extra step of crisping the skin.

• Coat the bottom of a large skillet with olive oil and place over medium-high heat.
• Once the oil is hot, place the chicken skin-side down in the pan.
• Cook, without moving, until the skin is crispy, 2 to 3 minutes.
• Flip and cook until the second side is golden, another 1 to 2 minutes. It only takes a minute but the end result locks in juices and adds an extra garlicky crunch to the chicken.
• Remove the chicken pieces to a serving plate.
• Add the spinach and garlic to the skillet, and sprinkle with the nutmeg and a pinch of salt. Sauté until the spinach is just wilted, about 2 minutes.
• Remove from the heat and stir in the lemon zest and juice.
• Serve immediately with the crispy chicken and brown potatoes.

Day Two

Chicken and Mushroom Risotto

The risotto is one of our favorite dishes. It is rich and naturally creamy. So much so that a small amount is very filling. It’s the perfect hearty dish as the weather starts to turn cooler.

Ingredients:

• 2 tablespoons butter
• 1/2 pound mushrooms, cut into thin slices
•  boneless, skinless chicken breasts  cut into 1/2-inch pieces
• 1 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 6 cups canned low-sodium chicken broth or homemade stock, more if needed
• 1 tablespoon cooking oil
• 1/2 cup chopped onion
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/2 cup grated Asiago cheese, plus more for serving
• 2 tablespoons chopped fresh parsley

Method:

• In a large pot, heat the butter over moderate heat. Add the mushrooms. Cook, stirring frequently, until the mushrooms are browned, about 5 minutes. Add the chicken, 1/4 teaspoon of the salt, and the pepper. Cook until the chicken is just done, 3 to 4 minutes. Remove the mixture from the pan.
• In a medium saucepan, bring the broth to a simmer.
• In the large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the rice and stir until it begins to turn opaque, about 2 minutes.
• Add the wine and the remaining 3/4 teaspoon salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed.
• Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all.  You may not need to use all the liquid, or you may need more broth or some water.
• Stir in the chicken and mushrooms, the Parmesan, and the parsley and heat through. Serve the risotto with additional Parmesan.

Last day, left over clean up

Scrambled Egg and Chicken Tacos

My kids are huge fans of the scrambled egg tacos.  I add a little grated cheese to the egg, making it creamy and flavorful.  The leftovers vary. It’s a great way to clear out all the bits of leftovers from the week.

Ingredients:

• 6 large eggs
• 2 tablespoons unsalted butter
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 small corn tortillas
• Cheese left over from the risotto.
• 2 to 3 cups cooked vegetables, such as potatoes, zucchini, corn, or any other leftover vegetables
• 1 cup cooked chicken
• Fresh cilantro or parsley and hot sauce, for serving

Method:

• Whisk the eggs until the whites and yolks are fully combined.
• Add 1/4 cup finely grated cheese.
• Melt the butter in a medium saucepan over medium heat. Once melted, reduce heat to medium-low and pour in the eggs. Stir often until the eggs reach your desired level of softness. Remove from heat and stir in salt and pepper, then move to a big serving platter.
• Meanwhile, warm the leftover vegetables in the microwave or in a skillet over low heat. Transfer the warmed vegetables to the serving platter with the eggs.
• To warm the tortillas on a gas stove, heat the remaining burners to medium to warm and toast the tortillas briefly on both sides. Or simply brown them on a hot grill pan. Wrap the warm tortillas in a clean dish towel to keep them warm.
• Bring the platter of taco toppings to the table with the tortillas, cilantro, and hot sauce. Let everyone build their own tacos at the table.