Monday, January 30, 2012

Lemon Herb Roasted Chicken and Turnip Potato Hash

So tonight I wanted to take a crack at roasting a chicken tonight.  However, our condo is not a fan.  Every time the oven is on over 400° the smoke detector goes off.  It's more of a heat detector than a smoke detector.  But would I let that alarm deter me?  NO.  I would still roast a chicken.  Like a good wife?

The chicken was pretty good.  I still need to figure out how to make the skin crispy.  Like a roasted chicken in the stores.  But for now, this is pretty darn good.  The chicken was pretty moist, and had a good lemon flavor.

This weekend I got another order from Washington's Green Grocer and with it came turnips.  They're super pretty but I had no idea what to do with them.  So I decided to grate them and take my hand at making a hash brown with some of the potatoes that also came the order.

I think it was good, but in the recipe I'm putting up, I'm omitting the white pepper.  I think it made it all too spicy.  The hash though did pair well with the chicken.


1 4 lb chicken
1/2 C olive oil
1/4 C chopped flat leaf parsley
1/4 C chopped basil
1 t salt
1 t pepper
2 lemons

1 T butter
1/2 t salt
1 t honey
1 medium onion
2 T olive oil
1 T thyme
4 medium turnips
3 medium potatoes
1 t salt
1 t pepper

Clean the chicken well inside and out.  Then chop all of the herbs.

Combine the chopped herbs with everything except for the lemons.

Rub the mixture inside and outside the chicken. and cover with plastic wrap.

Leave for at least 4 hours or I had left mine to marinate during the day.

Remove the wrap and let rest until the chicken comes to room temperature.  Preheat the oven to 400°.

Cut the lemons into quarters and stuff inside the chicken.

Put it in the oven and baste with the juices once every 20 minutes.  Bake for 75 minutes.

Heat up the butter in a sautee pan on medium low heat.  Chop the onions and add once the butter has melted.  After about 5 minutes add the salt.

Add the honey after another 5 minutes.

Let cook for at least 30 minutes after, carmelizing the onions.  While the onions cook, grate the turnips and potatoes.

After the onions have partially carmelized and are sweet, remove from the pan.

Add the oil and raise the heat to medium.  Once the oil has heated add the thyme.

Once the thyme is fragrant, add the grated turnips and potatoes.

Cook until browned.

Once the chicken is done, remove from the onion and let the juices settle.

Then carve the chicken and serve with the hash.  Sprinkle some fresh parsley on the hash.  Enjoy!

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