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| Roast Chicken & Yukon Gold Potatoes |
Summer Grilling Season is nice, but every now and then, I crave a little comfort food and the first one that comes to mind is Roast Chicken.
Chicken Thighs have been on sale lately and every time I see them, I grab as many as I can since they freeze so easily. Usually, they will be in in the "family pak", but I bring them home, open the package and wrap each thigh in plastic wrap and freeze individually on a sheet pan. After they are frozen, I will put them in a zip lock freezer bag. This helps getting two or three out of the freezer and they are not all frozen together.
Today, we had a guest for supper and I took out six and placed in my usual brine to thaw. After thawing, I will let them soak for a couple of hours. Rinse well to remove all the excess salt brine and then directly into my Lodge enameled dutch oven to roast. No salt is needed, but a healthy sprinkle of black pepper and garlic powder would be nice. Sometimes, I will add tarragon or you can use any herbs from your garden or pantry. Everything tastes so good with chicken.
Roast uncovered at 350F for 40 minutes. A beautiful golden skin will develop. At this point, I will add halved small Yukon Gold potatoes. I had some roasted red peppers that I added. Cover and continue roasting for 30 minutes or until the potatoes are fork tender. Top with a big hand of sliced green onions. Ready to the table with a quick mesculin salad and a nice glass of Moscato Wine.
Roast uncovered at 350F for 40 minutes. A beautiful golden skin will develop. At this point, I will add halved small Yukon Gold potatoes. I had some roasted red peppers that I added. Cover and continue roasting for 30 minutes or until the potatoes are fork tender. Top with a big hand of sliced green onions. Ready to the table with a quick mesculin salad and a nice glass of Moscato Wine.
Bon Appétit
and
Enjoy YOUR Wonderful World!
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