JUNE 14, 2015: BUTTERFLIED HERB CHICKEN, ROASTED NEW-POTATOES & GARLIC SWEET CORN
What You'll Need For The Butterflied Herb Chicken:
One 4 to 5 pound chicken, whole
A bunch of thyme
1-2 Lemons, zested and cut into 1/8 inch rounds
2 cloves of garlic, crushed
In a mortar, add several tablespoons of thyme leaves, the lemon zest, the garlic, pepper,
a good pinch of salt and enough oil to make a paste.
Set aside while preparing the chicken.
Using kitchen shears, cut the backbone out of the chicken and flatten.
Loosen the skin around the breasts and thighs using your fingers.
Take about 2/3s of the paste and rub it under the skin, getting some on each breast and thigh.
Rub the remainder on top of the skin.
Slice the lemon in thin rounds and place on a sheet pan.
Place the chicken, skin side up, on top of the lemon rounds.
What You'll Need For The Roasted New-Potatoes:
2 to 3 pounds of small new potatoes
Slice the potatoes into a uniform size.
Toss with Oil and salt.
Arrange on the sheet pan around the chicken.
Place the sheet pan in a pre-heated 400 degree oven.
Toss the potatoes after 20 minutes.
Start checking the temp of the breast after 40 minutes.
The chicken is done when the breast registers 160 degrees, about an hour depending size of the chicken.
What You'll Need For The Garlic Sweet Corn:
3 ears of fresh sweet corn
3 cloves of garlic, crushed and minced
3 tablespoons of butter
Cut the kernels off the ears of corn.
Melt the butter in the pan.
Briefly sauté the garlic, then add the corn.
Toss for 3 to 5 minutes until the corn is just cooked.