Kitchen Duty
Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce
Serves 4
Ingredients:
1/3 cup whole grain Dijon mustard
1/3 cup olive oil
2 1/2 tablespoons chopped fresh rosemary
1 4-5 pound roasting chicken, rinsed, giblets removed
2 large red onions, each cut into 8 wedges
1 1/2 pounds small turnips, peeled if desired, each turnip cut into 1 1/2-inch pieces
½ pound unpeeled, washed carrots, cut in small rounds
½ pound unpeeled, washed parsnips, cut in small rounds
1 cup unsalted chicken stock/broth
Method:
Preheat oven to 375°F. Whisk mustard, oil, and rosemary in bowl. Place chicken in large roasting pan. Brush with half of mustard mixture. Roast until thermometer inserted into thickest part of thigh registers 170°F, about 1 hour 10 minutes.
Meanwhile, brush large baking sheet with oil.
Reserve 1 tablespoon mustard mixture for sauce. Toss onions, turnips, and carrots with remaining mustard mixture in bowl. Spread out on baking sheet. Roast until tender and beginning to brown, stirring twice, about 1 hour. Transfer chicken to platter. Spoon off fat from juices in pan. Place pan atop 2 burners. Whisk in broth and reserved mustard mixture. Boil until reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Place chicken on platter; surround with vegetables. Serve with sauce.
Roasted Chicken Legs & Thighs with Vegetables and Arugula
Serves 2
Ingredients:
2 chicken legs
2 chicken thighs
3/4 pound fingerling potatoes
1 sweet red pepper
1 medium onion
1 tablespoon olive oil
Small handful fresh thyme
1 bunch arugula (about 2 packed cups)
1/4 cup dry white wine
Method:
Preheat oven to 450°F. Cut chicken legs into thighs and drumsticks and pat dry. Halve potatoes. Cut red pepper into 1/2-inch-wide strips and onion into 1/2-inch-thick wedges.
In a large flameproof roasting pan toss chicken, potatoes, bell pepper, and onion with oil, thyme, and salt and pepper to taste until coated and arrange in one layer, chicken skin side up.
Roast chicken and vegetables 30 minutes, or until chicken is cooked through and golden.
While chicken and vegetables are roasting, discard any coarse stems from arugula and put arugula in a large bowl.
With tongs transfer chicken and vegetables to bowl with arugula.
Add wine to pan and deglaze over moderately high heat, stirring and scraping up brown bits, 1 minute. Pour sauce over chicken and vegetables, tossing, and divide between 2 plates.