Herb Roasted Chicken with Baby Potatoes + Corn Salad
Ok, this is the slow-to-make meal and leisurely cooking dream of anyone who wants to hang out in the kitchen on a Sunday. Open a bottle of white wine and sip it as you put together this farm flavor masterpiece! It’s a good one if you want a luxurious meal to yourself, or if you’re looking to impress a date. Either way, you’ll be saying ‘oh la la!’
ingredients
herb roast chicken with baby potatoes
2 bone-in chicken thighs
Kosher salt + pepper
2 tbsp room temperature butter
1 tsp each: rosemary, thyme, oregano, and parsley (all dried)
3 tbsp olive oil
1 lb baby potatoes, washed and pricked with a fork
3 garlic cloves, skin intact
Juice of 1/2 small lemon
2 tsp fresh cilantro (optional)
corn salad
2 ears of corn, shucked, boiled, and kernels shaved off the husk
2 ribs of celery, cut length-wise, then diced
1/4 cup red onion, thinly sliced
1/2 cup shaved parmesan
1/4 cup caesar dressing
bonus fatty croutons (optional)
2-3 slices of any bread that’s “on the way out”
Serves 2
instructions
Preheat oven to 400 degrees F.
Generously salt and pepper chicken thighs. Set aside.
Prepare an ‘herb butter’ by combining butter with herbs. Place in the fridge.
Heat olive oil over medium high heat in a large cast iron pan or other oven-ready skillet. Once oil begins to smoke, add chicken thighs skin side down. Reduce heat to medium.
Sear chicken for about 5 minutes, or until you see a golden brown color on the skin.
Remove chicken from the pan. Set aside.
Add potatoes and garlic and cook for 10 minutes over medium heat, moving potatoes around occasionally.
Return chicken to the pan, skin side down, making a “nest” for the chicken among the potatoes and garlic. Place 1 tbsp butter on each thigh. Spread the butter evenly over the thighs as the butter melts.
Once butter has fully melted, flip chicken skin side-up and place entire pan into preheated oven.
Cook for 30-35 minutes, stirring potatoes midway thru.
Meanwhile, make the corn salad. Combine all ingredients, except dressing, in a large bowl. Cover and set in the fridge to chill.
When chicken is done, remove from oven and let sit for 5 minutes. Meanwhile, prepare a garlic-lemon paste. Remove garlic cloves from the pan and push the garlicky paste (like you push toothpaste) into a small bowl. Add juice of 1/2 a lemon and whisk together with a fork.
If making fatty croutons, remove chicken and potatoes from the cast iron. Over medium heat, heat the bread and allow to absorb fatty juices from the chicken (about 5 minutes). Remove from the pan.
Plate chicken and add the lemon-garlic paste equally over the top of each piece. Surround the chicken thighs with potatoes and the corn salad. Sprinkle cilantro and the fatty croutons over each plate if using.
Recipe Key
Spring, Summer, Fall
Main Dishes