Roast Chicken--Ultimate Comfort

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.  

Bon Appétit

and 

Enjoy YOUR Wonderful World!