Roast Chicken with lemons, thyme and Bacon Risotto


Hey all!

Enjoying this absolutely beautiful day and thought i’d share a recipe with you.

After my shoot the other day, I had a ton of extra vegetables lying around and some chicken quarters. Cutting a whole chicken into quarters helps cut down the cooking time and makes for an effortless dinner. You can buy a whole chicken and break it down into pieces yourself or buy them already broken down in bulk packages. I bought a package of chicken thighs and legs attached, about 6 pounds for $5.97. This was enough food to feed at least 6-8 people. Buying cuts of meat like this is a great way to make dinner affordably.

Roast Chicken with Lemons and Thyme

Serves 6-8         Prep time: 20 mins     Cooking time: 30 mins

6 pounds chicken quarters, thigh and leg pieces

3 lemons, quartered

1 bunch thyme

8 cloves garlic

2 carrots, large chunks

2 ribs celery, large chunks

1 large onion, roughly chopped

2 T kosher salt

4 grinds freshly ground pepper

1/4 cup olive oil

1/4 cup chicken stock

2 T butter

  • To start preheat your oven to 450 degrees.
  • Get all your vegetables, thyme, and lemons together, toss with some olive oil and place on a sheet pan.
  • Take your chicken and completely dry it with paper towels. No moisture will create a crisp chicken skin.
  • Once your chicken is dry, place on top of your vegetables on the sheet pan.
  • Drizzle with olive oil and massage into the skin.
  • Season liberally with your salt and pepper and place in the oven.
  • Roast at 450 till skin is crispy, about 20 minutes. Then turn down the heat to 375 to finish cooking another 10 minutes.
  • This will create a very crispy skin and a moist, tender chicken inside.
  • When the chicken is finished cooking, turn your oven to 200 and leave in inside until ready to eat. Drain all the drippings from the pan to create your pan sauce.
  • In a sauce pot on the stove reduce 1 cup of chicken stock till it reduces down. Add your drippings to the pot and boil down till thick. Add your  butter to finish and thicken.
-Serve your chicken hot out of the oven with the sauce on the side. This way you’ll keep your crispy skin you worked hard to achieve!
Bacon-Asparagus Risotto
Serves 6-8    Prep time: 20 mins   Cooking time: 25 minutes
1 cup arborio rice
5 cups chicken stock
6 slices bacon, minced
1 carrot, minced
1 rib celery, minced
2 cloves garlic, minced
1 small onion, minced
4 pieces of asparagus, cut on the bias
1 T thyme, chopped finely
2 T butter
1/4 cup grated parmesan cheese
2 T kosher salt
4 grinds freshly ground pepper
  • To start, mince all your vegetables and bacon sperately.
  • In a saucepot, over medium-high heat, brown your bacon until crispy
  • Add your vegetables and cook for 1 minute.
  • Add your rice and 1 T of butter, cook for 2 minutes to parch your rice
  • Add 1 cup of chicken stock and stir to combine. Turn heat down to medium-low
  • Once the stock has been absorbed into the rice, add another cup.
  • Cooking risotto is a process and will take time. You want to cook it slowly adding the stock in increments to achieve a creaming, properly cooked rice.
  • Cook in this method until the rice is completely cooked through and tender.
  • Add your cheese and butter, season with salt and pepper.
  • Your risotto should be creamy but not mushy.
Serve your risotto with your chicken. This is a great recipe to keep for the next day and roll into balls, coat in egg, flour, and breadcrumbs and fry. YUM
I hope you try these and enjoy it as much as I did!
Email me with any questions!
Best,
Sean Gallagher
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