Roast Chicken With Broccoli Rabe Fingerling Potatoes And Garlic Parsley Jus Recipes

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ROAST CHICKEN WITH BROCCOLI RABE, FINGERLING POTATOES, AND GARLIC-PARSLEY JUS



Roast Chicken with Broccoli Rabe, Fingerling Potatoes, and Garlic-Parsley Jus image

Provided by Molly Stevens

Categories     Chicken     Garlic     Potato     Marinate     Roast     High Fiber     Dinner     Parsley     Broccoli Rabe     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

1 4-to 4 1/2-pound chicken, large deposits of fat removed, heart and gizzard reserved
2 teaspoons coarse kosher salt
6 large fresh parsley sprigs
1 lemon, halved
6 garlic cloves, peeled
2 teaspoons plus 1/4 cup extra-virgin olive oil
1 pound broccoli rabe (rapini),* stems cut into 1/4-inch pieces, leaves coarsely chopped
1 pound fingerling potatoes or baby Yukon Gold potatoes, cut into 1/2-inch rounds
3/4 cup (or more) low-salt chicken broth
1/4 cup dry white wine
1/3 cup chopped fresh parsley

Steps:

  • Sprinkle chicken all over with 2 teaspoons coarse kosher salt. Place chicken, breast side up, on rack set in roasting pan. Refrigerate uncovered overnight.
  • Place parsley sprigs and 1/2 lemon in chicken cavity. Tie legs together. Place reserved heart and gizzard and garlic cloves under rack in roasting pan. Drizzle 2 teaspoons oil over chicken breast. Let stand at room temperature 30 minutes.
  • Position 1 rack in bottom third and 1 rack in center of oven; preheat to 400°F. Place broccoli rabe and potatoes in large bowl; sprinkle with salt and pepper. Add 1/4 cup oil; toss to coat. Transfer vegetables to large rimmed baking sheet and spread out in even layer.
  • Roast chicken on center oven rack 25 minutes. Add 3/4 cup broth to pan with chicken and place potatoes and broccoli on lower oven rack. Roast chicken until instantread thermometer inserted into thickest part of thigh registers 165°F, adding more broth by 1/4 cupfuls if pan is dry, 45 to 55 minutes longer. Let rest 15 minutes.
  • Continue roasting vegetables until potatoes are tender and slightly browned and broccoli rabe stems are crisp-tender and leaves are crisp but not browned, tossing occasionally, about 10 minutes longer. Season to taste with salt and pepper. Tent with foil to keep warm.
  • Tilt chicken to allow juices from cavity to pour into roasting pan. Discard heart and gizzard. Strain pan juices into heatproof measuring cup, pressing on solids to force garlic through strainer into cup. Spoon fat from surface of juices. Add wine to pan juices. Return mixture to roasting pan. Stir over medium heat until jus is heated through, scraping up browned bits, about 1 minute. Squeeze enough juice from second lemon half to measure 2 teaspoons; add to jus. Stir in chopped parsley. Season jus to taste with salt and pepper.
  • Carve chicken; divide among plates. Spoon potatoes and broccoli rabe alongside. Drizzle jus over chicken and serve.
  • An Italian leafy green vegetable with scattered clusters of tiny broccoli-like florets; available at some supermarkets and at specialty foods stores.
  • What to drink:
  • Toasty, fruity Joseph Drouhin 2007 Rully, Burgundy ($21).

GARLIC ROASTED CHICKEN WITH FINGERLING POTATOES AND BACON



Garlic Roasted Chicken With Fingerling Potatoes and Bacon image

Make and share this Garlic Roasted Chicken With Fingerling Potatoes and Bacon recipe from Food.com.

Provided by kitchenslave03

Categories     Chicken Breast

Time P1DT2h

Yield 6 serving(s)

Number Of Ingredients 15

8 cups cold water
1/4 cup kosher salt
3 large garlic cloves, smashed
3 sprigs fresh thyme
2 bay leaves
10 peppercorns
6 large chicken breasts, with skin and bones
1 head garlic, cloves separated, unpeeled
2 tablespoons olive oil
2 lbs fingerling potatoes
4 slices apple-smoked bacon, thick slices, cut crosswise into 1/4 inch slices
3 cups low sodium chicken broth
3 tablespoons butter, chilled, cut into 1/2 inch cubes
3 tablespoons Italian parsley, chopped
1 1/2 tablespoons fresh thyme, chopped

Steps:

  • Whisk water and salt in large bowl til salt dissolves. Stir in smashed garlic, thyme sprigs, bay leaves and peppercorns. Add chicken. Cover and chill at least 3 hours or overnight.
  • Preheat oven to 350. Place whole unpeeled garlic cloves and oil in small ovenproof dish; toss to coat. Cover and roast til tender, about 45 minute Cool slightly and peel.
  • Meanwhile, place potatoes in med saucepan. Cover with cold water. Boil til tender, about 15 minute Drain and let stand til cool enough to handle. Peel potatoes. (Garlic and potatoes can be prepared 1 day ahead. Cover seperately and chill).
  • Preheat oven to 400. Cook bacon in heavy large pot over med til brown. Using slotted spoon, transfer bacon to paper towel to drain. Increase heat to med-high. Drain chicken and pat dry. Add chicken, skin side down to bacon drippings in pot. Cook til brown, about 5 min per side. Transfer chicken to rimmed baking sheet. Bake chicken til cooked through, about 25 minute Tent with foil to keep warm.
  • Return bacon to pot. Stir over med-high heat 30 seconds. Add broth, bring to a boil, scraping up browned bits. Boil til reduced to 2 cups, about 8 minute Add butter; whisk until blended. Stir in parsley, thyme, potatoes, and roasted garlic; stir to warm through. Season with salt and pepper.
  • Divide potatoes and garlic among plates. Top each with a chicken breast. Drizzle remaining sauce over.

Nutrition Facts : Calories 484.1, Fat 24.6, SaturatedFat 8.4, Cholesterol 108.1, Sodium 4902.4, Carbohydrate 29.4, Fiber 4, Sugar 2, Protein 36.1

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