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Monthly Archives: December 2010
Roast Chicken with Rosemary & Lemon
Roast Chicken with Rosemary and Lemon
Here is the “fancy” presentation of a simple little roast chicken with rosemary.
Serves: 4-6
Ingredients
1 whole chicken (fryer) wing tips cut
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon Montreal Seasoning or coarse salt and black pepper
1/2 cup dry white wine or chicken broth
Directions
Preheat oven to 450 degrees F.
Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish.
Coat the chicken with all ingredients, rub under the skin and in the cavity.
Place the whole chicken in the oven.
Roast 60-70 minutes or until the juices run clear.
Add wine and lemon juice to the dish and combine with pan juices.
Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven.
Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.
Herb Crusted Halibut
Herb and Flower-Crusted Alaska Halibut
I chose to make this without the flowers because I did not have them readily available but this is the recipe and a photo of the halibut in its entirety. I hope you enjoy!
The herbs and blossoms coating this fish not only look spectacular, but also add a summery flavor to the light broth and peas beneath it. At Flea St. Cafe‚ we serve this over buttermilk-mashed potatoes, which is heavenly.
1/2 cup chopped fresh Italian parsley
1/4 cup chopped organically grown edible flower petals, such as calendula,
nasturtiums, roses, onion, or chive blossoms
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
11/2 pounds wild Alaska halibut fillet, cut into 4 pieces
2 tablespoons olive oil
1 cup chicken, vegetable, or fish broth
1/4 teaspoon saffron threads
2 garlic cloves, minced
1 pound fresh peas, shelled, or 1 cup frozen peas, thawed
In a shallow bowl, combine the parsley, flower petals, chives, basil, oregano, salt, and pepper.
Place the halibut in the flower and herb mixture, pressing the fish to thoroughly coat both sides. Set aside.
Heat the oil in a large skillet over medium-high heat. Add the halibut and cook for 4 minutes on one side. Turn over the halibut and pour in the broth. Add the saffron and garlic. Simmer for 5 minutes, or until the halibut is just opaque and the broth is reduced by half. During the last minute or so, add the peas.
Remove the pan from the heat. Place 1 fish fillet in each of 4 shallow soup bowls. Divide the broth and peas evenly among the bowls.
Makes 4 servings
Variation
Substitute salmon or any mild, firm fish fillet for the halibut. Whenever possible, try to buy line-caught, wild fish.
Adapted from Simply Organic, by Jesse Ziff Cool, Chronicle Books (2008).