I saw this recipe and the placement of the pan in the oven caught my attention, I like to marinate my birds in buttermilk, so I tried something close to this. Thanks Samin Nosrat for the inspiration to try the cooking placement of pan method was well worth it, Lyn acutally brought it up again when Wholefoods had whole chickens on sale.
- 1 whole 4-pound chicken, cleaned (organs removed) and patted very dry
- Kosher salt and pepper
- 1 quart buttermilk, well shaken- I use the powered just add water kind, always have it handy love how this tenderizes chicken etc.
- 1 onion and 1 lemon quarters
- 1 or 2 bay leaf
- 24 hours before you want to eat this chicken, salt inside and out with at least a few tablespoons, if not more. The reason is that much of the salt will get washed off by the buttermilk, so here you’re helping the inside of the chicken get seasoned. I wrapped in plastic wrap and placed in frig overnight.
- Place the chicken in a re-sealable plastic bag and fill the bag with the buttermilk.
- Seal it, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate. Over the next 8-24 hours you can turn the bag so each part of the chicken gets marinated, but that’s not essential.
- When you’re ready to roast, preheat the oven to 475 degrees.
Note: Next time I’ll place my cast iron or chefs’ pan in there so it gets piping hot. You hear the sizzle when you place the chicken on the pan.
- Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. You can lightly rinse it if you want.
- Place the bay leaves, onion and lemon in the chicken’s cavity.
- Truss the chicken by placing a 12-inch length of butcher’s twine with its center in the small of the chicken’s back. Tie the twine around each wing tightly and then flip the chicken over and use the remaining twine to tie the legs together as tight as you can.
- Drizzle with a little olive oil, season with salt and pepper or alternative salt seasoning and place the chicken in the pan carefully to make sure the legs will fit as below described and the handle is towards you.
- Place the pan in the oven with the legs pointing toward the back left corner and close the door. You should hear the chicken sizzling pretty quickly.
- Roast for 15 to 20 minutes. When the chicken starts to brown, lower the heat to 425 degrees and continue roasting for 30 minutes and then move the pan so the legs are facing the back right corner of the oven.
- Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you cut between the leg and the thigh. If it starts to get to brown for your taste you can always make a loose tent with tin foil.
- When the chicken’s done, remove it to a platter and let it rest for 10 to 15 minutes before carving it
Got home and saw the pineapple that needed to be cored and sliced, did that.
Opened the frig and looked…… grabbed a boneless chicken breast, red pepper, coconut soy sauce, rice wine vinegar, a teaspoon of corn starch and some fresh chives from the deck and peanuts love me my peanuts.
Mixed the soy sauce, vinegar and cornstarch to add when everything was done for a sauce was between 1/4 and 1/2 cup.
mixed some pepper to about a 1/4 cup of flour in a bag and added chicken shake to coat.
Shake off excess flour and put on plate until oil is heated in fry pan.
I used a fry pan is better with the electric stove than a wok get that evenly distributed heat.
Stir fried the chicken till almost done, added the pineapple, red pepper for a few minutes, peanuts, chives.
Stir sauce and add to pan, mix to thicken and cover.
If I had some asparagus that would have been nice.
Anyway came out pretty good.
Yes the chives were flowering added some nice color don’t you think.
Love the flavor of this sauce dish is so simple and always brings a smile to my tummy.
Lyn loves artichokes and it something that I should but don’t prepare often enough.
We both saw the add and approached each other almost the same day. What do you think bout making…… well yesterday we did.
I adapted ever so slightly from their recipe and after dinner we decided that this was going to be one of the dishes, although gluten free, for our annual Russo Easter dinner 2017 at our house.
- 2 boneless, skinless chicken breasts
- About 1/2 cup (2 1/2 oz./75 g) all-purpose flour or cornstarch if making Gluten free
- Kosher salt and freshly ground pepper
- 3 Tbs. olive oil
- 2 Tbs. unsalted butter, at room temperature
- 2 garlic cloves, chopped
- 1 jar (6 oz./185 g) artichoke hearts, rinsed, drained and quartered
- 1 cup (8 fl. oz./250 ml) dry white wine
- 1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth
- Juice of 1 lemon
- 2 Tbs. capers, rinsed and drained
- 1 Tbs. chopped fresh flat-leaf parsley
- Zest from 1 lemon (I don’t think this is traditional but I like the added flavor)
- Cornstarch solution to thicken sauce if needed.
Butterfly the chicken breasts and cut them in half. Working with one chicken breast half at a time, place the chicken between 2 pieces of plastic wrap and, using a meat pounder or other heavy, flat object, gently pound to an even thickness of about 1/4 inch (6 mm).
Pour the flour onto a large plate and season it well with salt and pepper. Dredge the chicken in the seasoned flour, shaking off the excess. In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil until very hot but not smoking. Working in batches as needed to avoid crowding, add the chicken and cook, turning once, until golden brown on both sides and opaque throughout, about 4 minutes per side. Transfer to a plate and set aside.
Return the pan to medium-high heat; do not wipe the pan clean. Melt 1 Tbs. of the butter with the remaining 1 Tbs. olive oil. Add the garlic and artichoke hearts and sauté just until the garlic is soft, about 1 minute. Stir in the wine, scraping up any browned bits on the bottom of the pan. Bring to a simmer and cook until the liquid is reduced by half, about 3 minutes. Stir in the broth, lemon juice and capers. Reduce the heat to medium, bring to a gentle simmer and whisk in the remaining 1 Tbs. butter. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes more. Stir in the parsley and lemon zest. Taste and adjust the seasoning.
Return the chicken to the pan and turn to coat each piece with the sauce. Cook just until the chicken is warmed through, about 2 minutes. Serve immediately. Serves 6.
Adapted from Williams-Sonoma Chicken Night, by Kate McMillan (Weldon Owen, 2014)
Another simple recipe that was pretty good.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 12 balls
Serving Size: 4
This healthy gluten-free version of baked turkey meatballs uses oats instead of breadcrumbs. It’s a great easy spin on a classic Italian meatball recipe.
- 1 1/4 pound ground dark meat turkey or chicken
- 1 extra large egg, beaten
- 2 tablespoons tomato paste
- 2 tablespoons extra virgin olive oil
- ¼ cup finely chopped parsley
- 2 garlic cloves, minced
- 1 large shallot, minced
- 1 teaspoon sea salt
- ½ teaspoon smoked paprika
- ½ teaspoon red chili flakes
- 1/3 cup grated aged parmesan cheese
- ½ cup gluten-free oats
- 2 cups tomato sauce (preferably homemade, oh Lyn could you make up a batch of your sauce?)
Preheat the oven to 400 degrees F.
In a large bowl, combine the ground turkey or turkey, egg, tomato paste, olive oil, parsley, garlic, shallot, salt, paprika, chili flakes, and Parmesan.
In a small food processor, pulse the oats until coarsely ground. Add to the bowl. With clean hands, mix the turkey with the other ingredients until loosely combined. You don’t want to overly break up the meat.
Form the turkey into 2-inch balls (an ice cream scoop works well for portioning) and roll in your hands until round and smooth. Arrange the balls on a parchment-lined baking sheet and bake in the oven until cooked through and beginning to brown on the bottom, about 20-25 minutes.
Toss the meatballs with your favorite tomato sauce and serve immediately.
Lyn and I both agreed that the combination of spice was pretty darn good. I added some diced cucumbers in the sauce. Easy to prepare cooks in no time.
Cook Time: 15 minutes
An easy, grilled chicken version of the classic Turkish street food which is usually cooked on a rotating spit. It is perfect served over couscous with yogurt and cucumbers as I did here, or try it with rice pilaf, or on a pita. Other sides that would work are tomatoes, tahini, olives, feta, or hummus. Harissa would also work great to add some spice!
- 1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
- 1 tablespoons extra virgin olive oil
- Juice from 1 medium lemon
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon turmeric
- ¼ teaspoon curry powder
- 1/8 teaspoon cinnamon
- Pinch red pepper flakes
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
GARLIC YOGURT SAUCE:
- 1 (7-ounce) container 2% Greek yogurt
- 2 teaspoons lemon juice
- 2 garlic cloves, finely minced
- 1/8 tsp kosher salt
- Chopped parsley (for garnish)
- Place the chicken breasts, 1 at a time, in a Ziploc bag.
- Pound each breast to an even thickness, about ½-inch thick, being careful not to puncture the bag.
- Place pounded chicken breasts back into bag and set aside.
- In a medium bowl, combine olive oil and lemon juice. Whisk until combined.
- Add the garlic, cumin, paprika, turmeric, curry powder, cinnamon, red pepper, salt and black pepper and whisk again.
- Pour the marinade into the bag with the chicken, massaging it to evenly coat.
- Refrigerate and marinate for at least 1 hour, up to overnight.
- In a small bowl (or right in the container), combine the yogurt, garlic, lemon juice and salt.
- Stir to combine and refrigerate until ready to use.
- Over medium-high heat, grill the chicken for 3 minutes or until it no longer sticks to the grill.
- Turn the chicken and grill an additional 3-4 minutes.
- Allow the chicken to rest for 5 minutes then slice it thinly, across the grain.
- Top each breast with 2 tablespoons sauce and a sprinkle of parsley.
I put mine in a roll up with arugula and Lyn chopped her breast then added to some chopped arugula salad.
it was protein day so no veggies in this, arugula is a spice not a veggie, so on protein day we eat a lot of arugula.
Arugula, also known as salad or garden rocket, is one of the nutritious green-leafy vegetable of Mediterranean origin. It is a small, low growing annual herb featuring dandelion like succulent, elongated, lobular leaves with green-veins.
INSTANT POT LEMON GARLIC CHICKEN THIGHS
MARCH 17, 2015 BY PREDOMINANTLYPALEO
Ok I did not cook this melt in your mouth delicious entre, Lyn did and for the, as she put it, and it only took 15 minutes to cook. Man this was good especially where I am the thigh lover not as crazy about the breast meat, too dry for me although we do eat a fair amount. Also none of my pictures I borrowed Jennifer Robins.
- 1-2 pounds chicken breasts or thighs
- 1 teaspoon sea salt
- 1 onion, diced
- 1 tablespoon avocado oil, lard, or ghee
- 5 garlic cloves, minced
- 1/2 cup organic chicken broth or homemade
- 1 teaspoon dried parsley
- 1/4 teaspoon paprika (omit for AIP)
- 1/4 cup white cooking wine (omit for AIP)
- 1 large lemon juiced (or more to taste)
- 3-4 teaspoons (or more) arrowroot flour
- Turn your Instant Pot onto the saute feature and place in the diced onion and cooking fat
- Cook the onions for 5-10 minutes or until softened. You can also choose to cook until they start to brown
- Add in the remaining ingredients except for the arrowroot flour and secure the lid on your Instant Pot
- Select the “Poultry” setting and make sure your steam valve is closed
- Allow cook time to complete, release steam valve to vent and then carefully remove lid
- At this point you may thicken your sauce by making a slurry. To do this remove about 1/4 cup sauce from the pot, add in the arrowroot flour, and then reintroduce the slurry into the remaining liquid
- Stir and serve right away. This also reheats well as leftovers