Sometimes you just feel like eating a delicious, well-made Roasted Chicken. It may be for a “comforting family dinner” or a more fancy “company dinner.”
Because the chicken is roasted on bread, you do not need to make an additional starch.
The casual chicken is a one pot affair, making this an easy dish to prepare and clean-up on a busy weekday evening. Take this dish up a notch for company and add baby romaine lettuce and an attractive serving platter.
Finish up this easy to make dinner with ice cream sundaes and even a weekday dinner becomes a special event.
Menu
Serves 4
Casual Roasted Chicken
with Bread & Wilted Spinach
or
Roasted Company Chicken
with Spinach and Baby
Romaine
Ice Cream Sandwiches*
*Recipe Not Given
Casual Roasted Chicken with Bread & Wilted Spinach
This recipe takes approximately 1 hour and 30 minutes from start to eating.
1 (3-3 1/2 lb.) whole
chicken, preferably organic
4 sprigs fresh oregano,
thyme or tarragon
2 large garlic cloves, peeled
and smashed
1 lemon, quartered
2 tsp. fine sea salt, plus
extra for serving
1/2 tsp. freshly ground
pepper
3-4 (3/4-inch thick) slices
bread (I have used pita,
country bread, challah and
Italian, depending on what I
have on hand
Extra virgin olive oil
12 oz. baby spinach
1. Preheat a very clean oven to 500 degrees.
2. Place the chicken in a clean sink. Gently loosen the skin from the breasts and thighs. Slide the springs of oregano and the garlic under the skin. Put the lemon in the cavity. Tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the paper.
3. Spray a cast iron skillet with oil, then place the bread in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread.
4. Roast for 30 minutes, turn the chicken over and roast for 15 more minutes.
5. Remove the skillet from the oven. Add the spinach. Wrap the skillet tightly with aluminum foil to allow the chicken to rest and the spinach to wilt for 30 minutes. The bread will be almost burnt on the bottom and soft with the pan drippings on top.
6. Carve and serve.
Roasted Company Chicken
This recipe takes approximately 1 hour and 30 minutes from start to eating.
1 (3-3 1/2 lb.) whole
chicken, preferably organic
4 sprigs fresh oregano, thyme
or tarragon
2 large garlic cloves, peeled
and smashed
1 lemon, quartered
2 tsp. fine sea salt, plus extra
for serving
1/2 tsp. freshly ground
pepper
3-4 (3/4-inch thick) slices
bread (I have used pita,
country bread, challah and
Italian, depending on what I
have on hand
Extra virgin olive oil
Spinach and Baby Romaine
Salad Ingredients
6 ounces Baby Romaine
Lettuce
6 oz Baby Spinach
Dressing
1/4 cup best quality white
wine vinegar
1 tsp. Dijon mustard
1 tsp. minced garlic
Kosher salt and freshly
ground black pepper
1/2 cup extra virgin olive oil
1/2 cup thinly sliced
scallions, white and green
parts (3 scallions)
6 oz. baby romaine
6 oz. baby spinach
1. Preheat a very clean oven to 500 degrees.
2. Place the chicken in a clean sink. Gently loosen the skin from the breasts and thighs. Slide the springs of oregano and the garlic under the skin. Put the lemon in the cavity. Tuck the wings under the body. Sprinkle with 2 teaspoons of sea salt and the paper.
3. Spray a cast iron skillet with oil, then place the bread in a single layer. Brush the chicken with olive oil and place it, breast side up, on top of the bread.
4. Roast for 30 minutes, turn the chicken over and roast for 15 more minutes.
5. While the chicken is roasting make the dressing by combining all the ingredients in a jar and shake well.
6. Remove the skillet from the oven. Wrap the skillet tightly with aluminum foil to allow the chicken to rest for 30 minutes. The bread will be almost burnt on the bottom and soft with the pan drippings on top.
7. Take a large attractive serving platter with a lip and toss the spinach and baby romaine together.
8. Cut the bread into chunks and sprinkle on the lettuce. Carve the chicken in large recognizable pieces and place on top of the salad.
9. Drizzle with dressing and serve.
Alexandra Troy is owner of Culinary Architect Catering, a 32-year old Greenvale-based company, specializing in private, corporate and promotional parties. For more photos and presentation ideas, follow Culinary Architect Catering on Facebook.
