Super Sassy Roast Chicken And Potatoes- As Seen On Home Made Simple

November 18, 2017
Blog post

Home Chef Laila Ali  shares one of her classic chicken recipes for a hearty, healthy meal on Episode 3 of Home Made Simple on OWN!

This is just one of many recipes that can be found in Laila’s NEW cookbook Food For Life, which is available for pre-sale at Barnes and Noble! http://bit.ly/BNFoodForLife

 

Serves: 4-5 People, Family Size

Prep Time: 20-30 Minutes

Cook Time: 1 Hour

Difficulty: Intermediate

 

Ingredients:

3 ½ to 4 lbs. whole chicken
2 ½ tablespoons extra-virgin olive oil
2 teaspoons Super-Sassy Seasoning (see below for seasoning instructions)
¾ teaspoons sea salt, plus more for the potatoes
½ cup basic bone broth or good quality store bought broth
1½ lbs. new potatoes
Lemon wedges

Super-Sassy Seasoning:

2 tablespoons onion powder
2 tablespoons garlic powder
2 teaspoons celery seed
2 teaspoons dried thyme
2 teaspoons dried parsley
1 teaspoon marjoram
1 teaspoon ground black pepper

Instructions to make into a marinade: In a small bowl, combine all ingredients and whisk it into a little olive oil, season with salt and fresh lemon juice

Steps:

1. Preheat oven to 450 F. Line a roasting pan with parchment paper
2. Take the chicken out of the refrigerator to come to room temperature while you’re preheating the oven
3. In a small bowl, whisk together 2 tbsp of extra-virgin olive oil, 1 ½ tbsp. of the Super-Sassy Seasoning, and the salt and set aside
4. If needed, pat the chicken dry with a paper towel, this will make it easier to marinate
5. Season the cavities of the chicken with the remaining ½ tsp of Super-Sassy Seasoning and tie the legs together with kitchen twine
6. Pour the bone broth into the prepared pan and place the chicken breast-side down in the pan
7. Roast the chicken for 20 minutes or until the skin is crisp
8. While the chicken is in the oven, scrub the potatoes, cut them in halves and toss with the remaining ½ tsp of olive oil and a sprinkle of salt
9. Remove the roasting pan from the oven and baste the top of the chicken with half of the seasoned oil
10. Transfer the chicken to a plate, breast side up, and arrange the potatoes in the roasting pan to create a platform for the chicken
CHEF’S TIP: Use heavy-duty tongs or a wooden spoon to grab it through the cavity and lift
11. Place the chicken back on top of the potato halves and baste it with the remaining seasoned oil
12. Put the chicken and potatoes back in oven to roast for about 5 minutes until starting to brown
13. Reduce oven temperature to 325 F, roast for about 45 minutes, until an instant-read thermometer inserted into the thickest part of the thigh registers 165 F
14. Remove chicken from oven. Tilt it so the juices from the cavity drip in to the pan and set chicken onto a carving board to rest for 5 to 10 minutes
15. Transfer the potatoes into a serving bowl and pour the drippings into a sauce boat
16. Carve the chicken and serve, with the pan drippings and potatoes and some lemon wedges alongside

 

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