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RUSSELL'S RECIPES have been tested over the years in a notably inefficient kitchen. They have proven their reliability and can withstand late-arriving guests, mismatched cutlery, and requests for Coca-cola, beer, or iced tea.

Monday, November 12, 2012

LEMONY ROASTED CHICKEN

Every once in a while, when Becky and Russell are either out and about or holed up in Bouilland, an honorary Serbette is obliged to (wo)man the kitchen.  Dominique's classic roasted chicken recipe has quickly become a favorite, leaving only greasy fingers and bare poulet carcasses in its wake.

Domaine Alain Burguet's Gevrey Chambertin Mes Favorites makes a perfect pairing

LEMONY ROASTED CHICKEN À LA DOMINIQUE
for 4 to 6 people

Ingredients:
1 whole chicken (3 to 3.5 lbs)
2 lemons
herbs de Provence
olive oil
salt and pepper

Wash the lemons, then cut one in large wedges and the other in round slices (not too thin).

Prepare the chicken: put the lemon wedges, salt, pepper, and plenty of herbs (fresh thyme is fabulous) inside the chicken and truss the chicken for cooking, being sure all the seasonings remain inside.  Put the chicken on a roasting pan and season each side with herbs, salt and pepper, and a spoonful of olive oil.  Spread the lemon slices around the bird on the pan, and add a small glass of water.

Put the chicken in the oven, belly-side up, at about 425°F for about 30 minutes.  Then turn her over and continue cooking about 30 minutes (adding a bit more water if necessary).  If eaters are not yet ready, leave the chicken in the oven, reducing the temperature to 210°F.

Suitable sides

As a side, it's easy to put zucchini, cut into large horizontal slices (4 to 5 cm in length), standing upright and seasoned with salt, pepper, herbs and a bit of olive oil on both sides, in the oven at the same temperature and for the same amount of time as the chicken.  Turn over the little zukes at the same time you turn the chicken.  You could also use round zucchini, cut in half.

Plated



And/or you could put small potatoes (no larger than an egg), cut in half lengthwise and add a bit of salt and cooking oil of your choice (duck fat is even better!), again at the same temperature and for the same amount of time.

Facile!

Our generous guest brought homemade cheesecake!

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