Friday, April 1, 2011

Crispy roast chicken with artichokes, turnips, and sun-dried tomatoes


Nothing beats a good roast chicken. Lately, I like to get a whole chicken but ask the butcher to cut it up for me. It cooks up quickly and you don't have to carve a whole bird, but it stays very moist and tender.

I like to throw some veggies in the roasting pan. I added red potatoes for my husband and the much-lower-carb turnips for myself. I also threw in about a head's worth of garlic cloves and plenty of artichoke hearts. Olive oil, fresh herbs, and sun dried tomato (I used smoked sun dried tomato) added lots of flavor, making an easy one-pan dish.

CRISPY ROAST CHICKEN WITH ARTICHOKES, TURNIPS, AND SUN-DRIED TOMATOES
Serves 4-6

INGREDIENTS
  • 1 whole chicken, separated into ten pieces (2 wings, 2 thighs, 2 drumsticks, and the breast halves split crosswise resulting in 4 breast pieces)
  • 1/4 cup good-quality extra-virgin olive oil
  • 1 Tbs minced fresh rosemary 
  • 1.5 tsp minced fresh oregano or marjoram
  • 1 head garlic, separated into unpeeled cloves
  • 2 lbs peeled turnips or red potatoes, cut into wedges
  • 1 10-oz box frozen artichoke hearts, defrosted according to package directions
  • 1-4 Tbs julienned sun-dried tomato (to taste, depends on how much you like them)
  • Half a lemon
  • Salt and pepper or Penzey's Northwoods seasoning to taste
DIRECTIONS
  1. Preheat oven to 375 F
  2. Combine the olive oil, rosemary, and oregano. Toss the chicken, turnips, garlic, and artichokes with the oil mixture, then spread everything out into a large roasting pan. Season the chicken liberally with salt and pepper or Northwoods seasoning.
  3. Roast uncovered for 45 minutes, rotating from lower-center oven rack to upper-center rack halfway through cooking.
  4. Sprinkle with sun dried tomato and squeeze the lemon juice over the top. Baste the chicken and roast for another 15 minutes. Baste it again halfway through.
  5. If desired, run everything under the broiler for 1-2 minutes for extra crispiness. 
Make-ahead directions: Use 8 chicken thighs instead of one whole chicken. Do not thaw artichokes. Distribute everything between two 8x8 disposable foil roasting pans and freeze. This is what it looks like frozen in the pan:


7 comments:

Sable said...

Oh. My.

I have never been more glad to click on a link in Joob's comments! My husband is going to loooooovvveeeee me =D

Rach said...

Oooh roast chicken sounds (and looks) delightful!

Erica said...

Sable and Rach: Glad you liked the recipe! I loooove roasting chicken lately (cut into pieces but bone-in skin on). I will probably post more recipes soon :)

Stefanie said...

Erica,
I stumbled upon your website and am so EXCITED to see all these amazing recipes. I am putting together a Nutrition Handbook for our Crossfit Box in Arizona and was hoping to get your permission to re-print a few of your recipes (with full credit of course)

Please let me know at stef@adrenalinept.com

We are hoping to finish it by the middle of May. I will let you know what recipes we use.
Thanks so much,
Stefanie

Mia said...

This looks fabulous! I was just looking for freezable meals.

When you cook it from frozen, do you defrost then roast, or slow cook the whole thing?

Erica said...

Mia: Great question! I thaw it overnight.

Unknown said...

This sounds delicious, but I'm still a little confused. Do you cook it before freezing or freeze raw and then cook?

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