This is a quick chicken recipe you can remember to make. I watched Jean George make it and have been making it since then. All you need is a 3 lb chicken (or less), 1 lemon, 3 sprigs of rosemary, 1 clove of garlic cut in half crosswise (unpeeled), 5 sprigs of thyme, salt, pepper, a stick of softened butter, and a small bag of baby yukon potatoes.
Clean your chicken and pat dry. Season it with salt and pepper and stuff it with the lemon, cut garlic, rosemary, thyme. Tie your chicken so its wings are tucked and its legs tied to control the juice from flowing out and cook the inside with its own juice. Pat the softened butter all over the chicken.
Pre-heat oven to 400 degrees. Cut your unpeeled potatoes in halves, season with salt and pepper and throw it in a large frying pan. Place the chicken on top and cook it on top of the stove on its side for about 15 minutes turning it on the other side for another 15 minutes. Then put the chicken on its back, turning the potatoes over and bake in the oven for another 20 minutes. Remove from oven and let it sit.
Clean your chicken and pat dry. Season it with salt and pepper and stuff it with the lemon, cut garlic, rosemary, thyme. Tie your chicken so its wings are tucked and its legs tied to control the juice from flowing out and cook the inside with its own juice. Pat the softened butter all over the chicken.
Pre-heat oven to 400 degrees. Cut your unpeeled potatoes in halves, season with salt and pepper and throw it in a large frying pan. Place the chicken on top and cook it on top of the stove on its side for about 15 minutes turning it on the other side for another 15 minutes. Then put the chicken on its back, turning the potatoes over and bake in the oven for another 20 minutes. Remove from oven and let it sit.
I served it with roasted sweet potatoes with garlic, finely chopped rosemary, olive oil and seasoned.
Below: Radicchio sauteed in olive oil and garlic and a little old aged balsamic vinegar
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