Skip to main content

Recipe Share: Roasted Chicken with Balsamic Vinaigrette and Roasted Baby Potatoes with Herbs

These are Giada DeLaurentiis recipes that are so tasty! I always make them together, (the way she suggests), as they compliment each other so well and they both bake for the same amount of time at the same degrees. If you have people in your family who are weary of eating chicken off the bone and with skin, I suggest making the chicken as directed, then pulling the chicken from the bone, removing the skin, and serving it that way. (I've tried marinating boneless, skinless breasts and cooking them, but it doesn't taste as good.) Isn't this meal pretty? The food is just as delicious as it looks!


ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use) 1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

ROASTED BABY POTATOES WITH HERBS
1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter), scrubbed
1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter), scrubbed (I just use whatever potatoes I have on hand and cut them into small chunks - although baby red & yellow potatoes are divine, if you have them on hand)
1 tablespoon herbes de Provence, plus extra for garnish
3 cloves garlic, minced
1/4 cup extra-virgin olive oil, plus extra for drizzling
Salt and freshly ground black pepper

Preheat the oven to 400 degrees F. Put the potatoes into a large bowl. In a small bowl, whisk the herbs, garlic, and oil together until blended, and then pour over the potatoes. Sprinkle generously with salt and pepper and toss to coat. Transfer the potatoes to a heavy large baking dish, spacing them evenly apart. Roast the potatoes until they are tender and golden, turning them occasionally with tongs, about 1 hour. Transfer the roasted potatoes to a decorative platter and drizzle with extra-virgin olive oil and herbes de Provence, if desired. Serve hot or warm.

Labels:

Comments

Post a Comment

Popular posts from this blog

Kid's bedroom series: Cohen's Captain America themed wall gallery.

Cohen's gallery wall is up! It's taken me a while to gather everything and get it up the way I envisioned.  I love these photos from Cohen's baptism day so much; I had to include them.  And here's his brother print my sis designed. Love it so much.   The Captain America piggy bank is from the same American Nostalgia store I mentioned in my previous post. That store was so fun! I had a hard time limiting my purchases when I was there. The photo here of the boys at Mission Beach looking for sand crabs is one of my all time favorites of them.   This geometric canvas I found just recently at Target. I also bought a green version for Ren's room, of course. I will post more pics of Cohen's rooms soon. It is almost complete! Wahoo!
1 comment
Read more

Friendship themed Relief Society Dinner.

I spent a lot of time planning for our big Relief Society dinner/Visiting Teaching Conference. After tossing around a lot of ideas, I finally settled on the theme of friendship. I saw this Mary Engelbreit illustration and quote that I loved, and it became the basis for the whole night. I had so much help from Jaime, my sis. She designed these awesome invitations and helped me so much as I planned the décor . Another sweet friend, Katie, helped me with the food.. we decided to have it catered by Kneaders. We had to go eat there to really look at everything and decide.. ;) We even tried some desserts just to be sure.. it was fun, fun!! I bought this adorable polka dot teapot there that I just knew I wanted to use. Another dear friend, Sarah, who is crazy talented by the way, went with me to Hobby Lobby and The Dollar Store with me for frames, vases, and other décor.. we found these adorable artificial fruits that ended up being perfect for the theme. I'd printed out ...
Post a Comment
Read more

Recipe Share: Egg and Veggie Scramble with Toast

This is one of my favorite breakfasts. It's easy, healthy, and delicious. It is also very satisfying to know that you're eating veggies in your breakfast!!   And you'll find that you feel full for quite awhile after eating this! Ingredients : 1/3 - 1/2 C. Chopped veggies (any kind you like - I used mushrooms, red, yellow, and orange peppers, and onions) 2 eggs 2 Tbsp. shredded cheese (any kind you like - I used Monterey Jack) 1 tsp. olive oil fresh flat leaf parsley or cilantro, chopped for garnish whole grain bread (I like to use Sara Lee's 45 Calories and Delightful bread) Directions : Heat your oil in your saute pan over medium heat. Saute all your vegetables until tender, 3-4 minutes. Mix your eggs together in a bowl with a fork or whisk. Add in your eggs and cheese to the pan with your veggies. Stir until firm, but not brown. Add salt and pepper to taste. Sprinkle with parsley or cilantro. Toast your bread, and enjoy together!
Post a Comment
Read more