May 22 2009
Well, this is the last Taste&Create I will be participating in until August. I am on vacation as of this Sunday when the in-laws arrive.
This month I was partnered with Temperance from High on the Hog. It was a tough decision deciding what to make. I really wanted to try to make her Golden Vanilla Bean Caramels, but knowing that my in-laws would be arriving soon and the tons of things I had (and still have to!!) accomplish before they arrive made me chose a dish that I could make as a meal.
I chose to make High on the Hog’s Chicken Frarej - a blackened chicken with lots of lemon, garlic, and potatoes. I figured it would be easy and very tasty.
I do have to say that the meal was very tasty, but only after some major tweaking.
I decided to take Temperance’s recommendation of baking a whole chicken (this would give us a meal for a few days and allow me to get more accomplished around the house). I prepared and baked it according to her directions, but after 1 hours in the oven, the chicken was quite tasteless, the potatoes still hard, the chicken was swimming in juice, and the skin not blackened. I am pretty sure this would have turned out differently had I used the chicken breasts because they are a drier meat and would have soaked up much more the the liquid and flavors of the marinade.
We were hungry, so we ate some for lunch, and since the oven was still warm, I decided to make some adjustments and put it back in for some more oven time. The changes I made were: I removed 3/4ths of the juices in the casserole dish, and added lots of pepper to the chicken. I baked it another 45 minutes and it came out fantastic.
I will definitely make this dish again, but with further adjustments. Bellow is the recipe I would use when I make this again:
1 whole Chicken, cleaned and dried
2 teaspoons Salt
1 Tablespoon cracked Pepper (freshly ground to a larger size)
1/4 Cup Olive Oil
juice from 1 Lemon
peel from 1 Lemon
2 cloves garlic, crushed
4 large Potatoes, peeled and cubed
1 white onion, sliced
8 Roma tomatoes
Preheat oven to 200°C (400°F).
Place the potatoes and onions in the casserole dish and mix with 2 tablespoons of olive oil. Bake for 20 minutes.
In the mean while, in a small bowl mix together 2 tablespoons of olive oil, salt, pepper, garlic, lemon juice, and lemon peel. Place the chicken on a large enough dish to marinade. Carefully, pull the skin up from around the breast meat and run in some marinade. Then, rub the whole bird with marinade.
Once the potatoes have been baking for 20 minutes, remove casserole dish from oven, push the potatoes to the sides of the casserole dish so that the chicken is sitting on the dish and not on the potatoes. Place the chicken in the center of the potatoes and pour any marinade that is left on the dish on the chicken. Place the whole roma tomatoes around the chicken – nestling them within the potatoes. Bake for 50 minutes, basting the chicken and tomatoes with any juices that are produced in the casserole dish. Check the chicken’s internal temperature with a meat thermometer. Once the temperature is correct, broil for about 5 minutes to crisp the skin.
Makes 6-8 servings.