I’m really excited to have committed Tuesdays to blogging about food. It’s inspiring me to cook more, searching for the perfect recipe to share with you every tuesday. Sadly, the other part of my concept has not kicked in yet as no one shared links with me last week of some of their food posts. So if you’re reading this and have anything you want to share, just leave a link in the comments and I’ll feature it in the intro to Tasty Tuesday next week.
Fall has definitely settled in here in New Jersey. Frost transforms our lawns every morning into a wintry wonderland and the leaves of every tree are competing to outshine each other with their dazzling colors. It’s time to say goodbye to all that wonderful summer fruit, and say hello to root vegetables. It’s a perfect time to start roasting – which is exactly what I did last week.
I made two recipes from Cook’s Illustrated – Stovetop Roast Chicken with lemon-herb sauce and Roasted Sweet Potatoes. The chicken had a crunchy skin but was moist and tender and the lemony sauce was delicious. The sweet potatoes were amazing – the roasting really brought out their flavor by caramelizing them. I made them again tonight!
Here are the recipes with a few edits.
Roasted Sweet Potatoes
3 or 4 sweet potatoes
1/3 cups of vegetable oil
Peel sweet potatoes. Slice into 3/4 inch rounds.
Toss potatoes in large ziploc bag with oil, salt and pepper.
Arrange on a baking sheet lined with aluminum foil. Cover with another layer of aluminum foil.
Roast at 425 degrees for about an hour.
Stovetop Roast Chicken with Lemon-Herb Sauce
1 Small chicken, cut up
1 tablespoon vegetable oil
1 1/4 cups of low-sodium chicken broth
salt and pepper
For lemon-herb sauce:
1 teaspoon vegetable oil
1 medium shallot, minced
1 teaspoon flour
juice of 1 lemon
1 1/2 tablespoons minced fresh parsley leaves
1 tablespoon cold butter
salt and pepper
1) Pat chicken dry and season with salt and pepper. Heat 2 tbsps of oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add chicken pieces skin-side down and cook WITHOUT MOVING until golden brown, 5 to 8 minutes.
2) Using tongs, flip chicken pieces skin-side up. Reduce heat to medium-low, add 3/4 cups of broth to skillet, cover and cook for 16-20 minutes. Transfer chicken to plate, skin side up.
3) Pour off liquid from skillet into 2-cup measuring cup and put aside. Wipe skillet clean. Add remaining teaspoon of oil to the skillet and heat over medium-high heat until oil is shimmering. Return chicken pieces skin-side down and cook undisturbed until skin is deep golden brown and crisp about 7-9 minutes (until breasts are 160 degrees and legs and thighs are 175 degrees). Transfer to serving platter and tent loosely with foil.
4) Heat 1 teaspoon of vegetable oil in skillet over low heat. Add shallot and cook, stirring frequently, until softened, about 1 minute.
5) Add flour and cook, stirring constantly, for 30 seconds.
6) Increase heat to medium-high, add reserved cooking liquid, and bring to simmer, scraping skillet bottom with wooden spoon to loosen browned bits. Simmer rapidly until reduced to 1/2 cup, about 2 to 3 minutes. Stir in any accumulated juices from resting chicken; return to simmer for another 30 seconds.
7) Off heat, whisk in lemon juice, parsley and butter. Season with salt and pepper.
8) Pour sauce around chicken and serve immediately.