This chicken had its backbone and thigh bones cut out. Garlic, rosemary, thyme, and sage were stuffed into the cavity and placed here and there. An oil massage came next. Lime was squirted over all. Salt, smokey paprika, and pepper cracked on top. Red potatoes boiled for eight minutes and fluffed in the pan nestled beside the bird. All was cooked tented in foil at 450º for 20 minutes, then 450º untented for 25 min. more. The meat was juicy and perfectly cooked. The potatoes crispy with caramelization on the outside, fluffy within.
Nothing like a fresh salad to balance out seasoned poultry and red potatoes. The dressing is simply extra virgin olive oil with a bit of honey-balsamic vinegar and a little kosher salt. Poured over the salad it lightly coated the crispy veggies and offered exciting flavor.
An easy family meal that satisfies and carries leftovers for tomorrow's lunch box.
Mangi!
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