Saturday, March 3, 2012

Roasted Chicken with Red Potatoes and Artichoke Hearts

The sounds that escape your mouth as you open the oven door after that kitchen timer goes off may sound inhuman. Between the smell of the aromatic and delicious veggies and the look of the cripsy chicken skin, you'll barely be able to wait long enough to grab a plate.

 This dish from Rachael Ray's Make Ahead Meals is mouth watering. Although I will be making a few slight changes the next time I make it. The red potatoes I used weren't quite finished. So next time I will roast the veggies for 15-20 minutes before adding the chicken and cooking for the recipe time. Also the artichoke hearts were delicious but the flavor could quickly overwhelm the delicate chicken and potatoes. So I'm going to try cutting them into quarters instead of halves and maybe even cutting the amount in half. Still delicious, and I will always crisp up the skin under the broiler from now on. GREAT tip.


4 skin-on, bone-in chicken drumsticks
4 skin-on, bone-in chicken thighs
1 whole skin-on, bone-in chicken breast, quartered (separate the breast and then cut each piece in half crosswise)
EVOO, for liberal drizzling
Sea salt and freshly ground black pepper
1 1/2 pounds baby potatoes
4 to 5 sprigs fresh rosemary, leaves stripped and chopped
2 small to medium onions, cut into thin wedges with the root ends attached
Handful fresh bay leaves
One 10-ounce box frozen artichoke hearts, thawed, drained and halved, or one 14-ounce can artichoke hearts, drained and halved
1 head garlic, cloves separated and crushed
1 lemon, sliced
1 cup dry white wine
1 bunch black kale or dinosaur kale, stemmed
Freshly grated nutmeg


Drizzle the chicken with EVOO and liberally sprinkle with sea salt and pepper.

In a roasting pan or baking dish, combine the potatoes, rosemary, onions, bay leaves, artichokes, garlic and lemons. Drizzle with about 1/4 cup EVOO, season with salt and pepper and toss to coat. Arrange the chicken on top of the vegetables.

Position the rack on the center of the oven and preheat the oven to 350 degrees F.

Roast the chicken and vegetables for 45 minutes. Turn on the broiler and douse the pan with the wine. Broil until crispy and brown, 12 to 15 minutes. Remove from the oven.

Dress the kale very lightly with about 1 tablespoon EVOO and season with salt, pepper and a few gratings of nutmeg. Spread the kale on a wire rack set over a baking sheet. Broil until very crispy, about 10 minutes.

Divide the kale among plates and top with the chicken and vegetables.

Cook's Note: You can prepare the chicken and vegetables ahead of time. Cover and store on the bottom shelf of the refrigerator until ready to roast.