Garlicky Baked Chicken with Potatoes

I really like the combination of chicken and potatoes and this recipe adds in enough butter and garlic to make a gal swoon. For an additional flavor, I used some of the Penzey’s Florida Pepper that I received free in my last order. It is pepper with citrus notes of lemon and orange. Of course, you can use lemon pepper or plain black pepper in its place.

The potatoes come out nice and creamy. Any leftovers potatoes go terrific in a frittata, too!

Garlicky Baked Chicken with Potatoes

4 lb chicken

Marinade:

1/4 cup olive oil
4 cloves garlic, minced
1 teaspoon granulated garlic
1 teaspoon kosher salt
1 teaspoon lemon pepper (or just black pepper)

1 stick butter, melted
2 lbs russet potatoes, cut into 1/2 rounds

Cut off the wings, backbone and rib meat and store for later use in stock. Cut off off the thighs and divide the breast in half to have 4 large pieces of chicken.

Make the marinade by stirring all the ingredients together. It will form a loose paste. Rub it all over the chicken and then place the chicken in a zip top bag with any remaining marinade. Place in the refrigerator for at least an hour and as long as 8 hours.

Preheat the oven to 350 degrees F.

Place the rounds of potato along the bottom and sides of a casserole dish. Place the chicken with its marinade into the dish, skin side up, and pour the melted butter over everything.

Bake for 1 hour, basting occasionally. Check the internal temperature and continue to cook until the thighs reach 165 degrees F, about 15 to 30 minutes more.

Serve immediately.

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Lemon Sage Roast Chicken

I was able to get a lot of sage for a little money and have been going wild with recipes. This is one of the few chicken recipes that I didn’t brine but I did marinade it overnight, so there is plenty of flavor and it didn’t dry out.

I served this with roasted Brussel sprouts and baked sweet potatoes.

Lemon Sage Roast Chicken

3-5 lb whole chicken
1/2 cup olive oil
1 lemon, zested and juiced (about 1/4 cup juice)
1/2 cup sage leaves
1 teaspoon kosher salt
4 cloves garlic

Spatchcock the chicken by cutting out the backbone. Finely chop lemon zest, sage leaves and garlic. Smush together with the salt. You can use a food processor to get everything good and chopped. Mix with the olive oil and lemon juice. Place in a zip top bag with chicken and place in the fridge to marinate for 24 hours.

Pull chicken from refrigerator about an hour before cooking. Preheat the oven to 400 degrees F with a cast iron skillet in the oven. Remove chicken from marinade and set in the hot skillet, breast side up. Press down on the breastbone to get it to lay flat. Roast for 20 minutes. Baste with pan juices. Continue to roast and baste after another twenty minutes. Drop heat to 325 degrees F and continue to cook until done (internal temperature should be 165 degrees F in the thighs) about 30 minutes more.

Let rest for 10 minutes before carving and serving.

Grilled Chicken for Remembrance and Courage

As we close out 2018, I’ve been thinking back about the past year. It has been quite a yeasty time – personally, politically, environmentally and even culinarily. We’ve lost some powerful voices but have also seen many new champions step up to answer the challenges facing us.

In the spirit of endings and new beginnings, I decided to make a grilled chicken recipe to celebrate the art of constructive remembering and helping gird our loins to face another year. As the flower folks tell us: rosemary for remembrance and thyme for courage.

So, my New Year’s wish is for you to have the hindsight to know where you’ve been, the foresight to know where you’re going and the insight to know when you’ve gone too far.

Rosemary Thyme Gilled Chicken

8 bone in chicken thighs

4 black tea bags (I used Lemon Lift)
1/2 cup kosher salt
1/2 cup brown sugar, packed
1 tablespoon peppercorns

1 tablespoon fresh rosemary leaves, minced
1 stick unsalted butter, softened
1 teaspoon fresh thyme leaves, minced
3 cloves garlic, minced
1/4 teaspoon finely grated lemon zest
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Make 1 quart of strong tea by steeping tea bags for 15 minutes. Add in salt, brown sugar and peppercorns and stir until salt and sugar have dissolved. Add in 1 quart of ice and stir until all the ice has melted. Pour over the chicken and brine the chicken overnight in the fridge.

Rinse the chicken and store in the fridge until an hour before you set up your grill.

In a small bowl, use a fork to mash together the rosemary, butter, thyme, garlic, zest, and salt and pepper, until combined well. Use your hands to smear the butter mixture all over the brined chicken. Melt the remaining butter.

Over a grill set for indirect cooking, place the chicken skin side down. Cook for 15 minutes before flipping the chicken so the skin is up. Baste the chicken with the butter mixture. Continue grilling for 45 minutes more or until it registers 170 degrees F. Baste after 30 minutes and again as you pull the meat off the grill.

 

Satsuma Brined and Grilled Lemon Sage Chicken

I have a serious amount of satsuma juice from my Dad’s tree, so I used a quart of it for a brine for the thighs from a 10lb bag of leg quarters. Of course, you can easily substitute orange juice or, if doing pork, switch to apple juice if you aren’t lucky enough to have satsuma juice at the ready.

The satsuma adds a brightness to the brine without adding too much acid plus the lemon goes really well with sage and chicken.

Satsuma Brined and Grilled Chicken

Brine:
1 quart water
1/2 cup kosher salt
1/2 cup dark brown sugar
1 tablespoons black peppercorns
1 quart satsuma or orange juice
1 quart ice

Lemon Sage Wet Rub:

2 lemons, 1 of them zested
4 cloves garlic
1 teaspoon kosher salt
1/4 cup fresh sage leaves, chopped
1 teaspoon freshly ground black pepper
1 tablespoon olive oil

Bring the water, salt, brown sugar and peppercorns to a boil. Stir to dissolve the sugar and salt. Remove from the heat. Add in the satsuma (or orange) juice and ice cubes. Stir to melt the ice. Once the brine has cooled, add the meat and refrigerate. Brine for 12-24 hours.

Remove the chicken from the brine the morning before grilling and rinse it off. Place it uncovered in the fridge to dry the skin out a little.

About an hour before prepping the grill, pull out the chicken and let it sit on the counter. Set up the grill for indirect cooking with coals on two sides and some hickory chunks soaking.

To prepare the wet rub – combine the lemon zest and garlic cloves on a cutting board. Mince them together. Add the salt and chopped sage leaves and use the side of the knife to work the herbs into the garlic to make a paste. Place the paste in a bowl with the juice from one of the lemons and the pepper and olive oil. Whisk to combine. Rub over the chicken thighs.

Once the coals are ready, place the thighs skin side down on the center of the grate. After 10 minutes, flip them over and place thin slices from the remaining lemon on top. Continue to cook for 45 minutes to an hour or until done. Chicken thighs are at a safe temperature when they reach 165 degrees F. Because of the brining, you can let them go all the way to 170 degrees F without drying them out.

For serving, squeeze the lemon slice over the thigh for a bright hit of lemon.

 

Taking Chicken Kiev South

What’s not to like about the herbed buttery taste of Chicken Kiev? Some may consider the dish old fashioned but I dream sometimes of those hidden pockets of melted, herbed butter that spurt as you cut into it.

It is all good to dream but I knew it could be better if I grilled it instead of coating it in breadcrumbs and baking it. And, of course, everything tastes better with bacon. Here is this southerner’s take on the classic dish.

I did make a few without the bacon and, with judicious handling (and double the toothpicks), the butter pocket stayed intact until they reached the table. Even where the butter had leaked out a bit, the herbs had been left behind, so the chicken still tasted awesome.

8 chicken thighs, skinned and deboned
2 sticks butter
6 tablespoons tarragon leaves, roughly chopped
4 cloves garlic, minced
2 tablespoons lemon juice
16 slices of bacon

In a food processor, mix the butter, tarragon, garlic and lemon. Place on a plastic sheet and form into a roll. Place in the freezer for a couple hours to chill.

Take the chicken thighs lightly salt and pepper both sides. Slice the herbed butter and place 2 tablespoons of butter inside each thigh. Close it up to envelop the butter inside and place on top of two pieces of bacon laid crosswise. Use the bacon to seal the chicken closed and secure with baker’s twine or toothpicks. Refrigerate while you prepare the grill.

Set up your grill for indirect cooking. Lay down a drip pan to contain any blowouts. I used a hickory chunk for smoke. Place the thighs on the grill, open side up and cook for fifteen minutes. Melt any leftover herbed butter and baste the thighs before rotating the chicken thighs one quarter turn, making sure to keep the open end up. Continue cooking, basting and rotating until meat is done, about 45 minutes to an hour. Safe temperature for chicken is 165 degrees F.

Remove twine and toothpicks and serve with any leftover basting liquid.

Any bacon that didn’t crisp, save and crisp in the microwave. Freeze in a zip top bag and crumble over salad or baked potato for the best bacon bits ever.

Sticky Sesame Drumsticks From the Slow Cooker

I bought a 10 pound bag of leg quarters and butchered the contents – grilling the thighs and setting the drumsticks aside for dinner during the week. I decided to use the slow cooker so it would cook while I’m at work. When I came home, I just had a few more things to do (make rice, thicken sauce, etc) to get it on the table. Further, the slow cooker gave time for the connective tissue in the drumstick to melt away to make for falling off the bone, tender meat.

It took me a few times to get this recipe ready for posting – I originally left the skin on and it came out rubbery, even after I put it under the broiler. This version delivers tender, well flavored chicken that is reminiscent of take-away, sesame chicken.

Because I was using the chicken from a 10lb bag, I doubled the marinade (but not the sauce) to ensure plenty of flavor. If you’re using less than 10 drumsticks, just use the recipe as written below.

Don’t worry if you have leftovers – it makes really terrific chicken salad!

Sticky Sesame Drumsticks

4-6 drumsticks

Marinade:
1/4 cup honey
1 tablespoon soy sauce
2 cloves garlic, minced
1 tablespoon sesame oil

Cooking Sauce:
1/4 cup honey
1 tablespoon soy sauce
2 cloves garlic, minced
1 tablespoon sesame oil
2 tablespoons sesame seeds
1 teaspoon Sriracha chili sauce, optional

Whisk together the honey, soy sauce, garlic and oil. Remove the skin from the drumsticks and place them in a zip top bag and add the marinade. Massage the marinade into the meat and place in the refrigerator overnight.

Place the chicken drumsticks in the slow cooker and discard the marinade. Combine all the cooking sauce ingredients together and pour over the drumsticks. Set the slow cooker on low for 3 to 5 hours or until chicken is cooked to 165 degrees F. If you’re around, about midway through cooking, turn the chicken to coat with more sauce.

When the chicken is done, pour the sauce into a saucepan and bring to a boil. Simmer until thickened. Baste chicken and serve the remaining sauce at the table.

I served this with white rice and a spinach salad with grated carrots.

Asian inspired Spinach Salad Dressing

3 tablespoons minced onions
3 tablespoons neutral vegetable oil
2 tablespoons rice wine vinegar (use white vinegar if you don’t have rice wine vinegar)
2 tablespoons finely grated fresh ginger
1 tablespoon ketchup
1 tablespoon light soy sauce (if you don’t have light, omit the salt later in the recipe)
1 clove garlic, minced
1⁄4 teaspoon salt
1/4 teaspoon fresh ground pepper

Whirl everything together in a blender at least four hours (and up to 5 days) before using for the flavors to meld together. Pour over baby spinach leaves and grated carrot and toss. Store any remaining in an airtight container.

Thanks to my guinea pigs, Michelle, Charlotte, Linda and Robert, for coming over and helping me refine this recipe and eat all the food!

Rosemary Sage Grilling Rub

While wandering through the Fall Plant Sale from the Herb Society of America, New Orleans Unit, I saw lots of rosemary and sage plants (and we even bought a non-edible sage – Salvia oxyphora). When out grocery shopping later and we found a great deal on chicken thighs, I already knew the flavor profile I wanted.

After letting the chicken sit for a while in a sweet tea brine, I prepared a rub with rosemary and sage. I set the grill up for indirect cooking and I started the thighs skin side down for the first 15 minutes to get some lovely marks on them before flipping them over to cook the rest of the way. It took about an hour total for them to reach 170 degrees F.

Sweet tea brine

3 black tea bags
1/2 cup brown sugar
1/4 cup kosher salt
1 teaspoon grated lemon peel
10 chicken thighs

Steep the tea in 4 cups of hot water at least five minutes and until good and dark. Add the sugar and salt and stir until they’ve dissolved. Add in the lemon peel and 2 cups of ice. Stir to melt the ice and cool down the brine. Pour over chicken and put in the refrigerator for 4 hours or overnight.

Drain the chicken and pat dry. Keep in the refrigerator until about an hour before grilling. Sprinkle both sides with the Rosemary Sage Grilling Rub and let sit on the counter until your fire is ready.

Rosemary Sage Grilling Rub

1/4 cup fresh, chopped rosemary leaves (measure after chopping)
1 tablespoon dried sage
2 teaspoons granulated garlic (optional)
2 tablespoons kosher salt

Using your fingers to mix all the ingredients to combine and then sprinkle on the chicken. Place any unused rub in an airtight container.

I served the chicken with chicken broth potatoes and a small spinach salad (Michelle insisted on something green!).