Learned a new trick for roast chicken this week. I love when that happens.
While browsing through my cookbook collection on Eat Your Books, I noticed a couple of recipes calling for slices of bread to be roasted underneath the chicken - Dorie Greenspan calls it "Roast Chicken for Lazy People" (and SoupAddict writes about it here).
Since we always serve bread and Dijon mustard with our roasted chicken - it reminds me of Paris, where someone in the family ate an entire jar of Dijon in a week, hmm wonder who - Melissa Clark's recipe for Garlic and Thyme Roasted Chicken Parts with Mustardy Croutons seemed the one to go with.
Side note: big sigh for the lack of springlike weather. Our supermarket radishes did not satisfy my longing for spicy, crunchy spring veggies. (Trying to make up for it here by inserting pic of perfect ones from last year.)
Early spring chicken dinner
Spring radishes with salt and
Black table grapes for nibbling.
Herbed roasted chicken on Dijon-swiped sourdough.
Steamed broccoli with lemon pepper.
Green salad with country french vinaigrette.
White wine (me)
Killing the homebrew kegs of Irish Red and Dry Irish Stout (Kev & my brother).
Rye crumble bars with plum jam.
- Thick slices of sourdough are smeared with good Dijon mustard, seasoned with salt and pepper, and drizzled with oil. A few of these in the bottom of the cast-iron skillet are arranged with the seasoned chicken pieces (leg quarters, with the thigh attached, and a couple bone-in split breasts), toss in some whole garlic cloves with most of the papery stuff rubbed off, and season with some herbs d'Provence or whatever you like. Drizzle the whole thing with oil and pop into a preheated oven for 50 minutes, till done. The bread gets crusty and almost fried on the bottom in the chicken drippings.
- Recently discovered Penzey's Lemon Pepper seasoning in the back of the spice cabinet.
- Not-so-recently discovered Penzey's Country French Vinaigrette. This stuff makes an excellent, lively dressing that's easy to mix up in a flash, but keeps well in the fridge if you make too much.
- Rye crumble bars from Kim Boyce's Good to the Grain. Worked fine in a 10" tart pan for thin, chewy bars that are a great balance of salt and sweet. Don't spread the jam all the way to the edge to avoid leaky, burned-jam edges.