Sunday, November 02, 2008

Amateur Gourmet's Roast Chicken and Taters with Butter Peas

When Adam Roberts visited the Baltimore Book Festival a few weeks ago, he told us about the simplest way to make a gorgeous and delicious chicken: roast it with a bunch of thyme stuffed in the cavity, rubbed with 1 T each salt, fresh ground black pepper, cayenne and fennel seed, and then roast it in a 400°F oven for an hour with halved baby potatoes, served with a side of frozen peas cooked for 5 minutes in a saucepan with 1 T butter and a few chopped cloves of lightly sautéed garlic. You can read the fully mapped out recipe not just at Adam's blog but also at Strawberries in Paris.

Well I made it tonight, and it's going to last me all week. I really think I won't have to do any grocery shopping next week either, if I freeze some of the chicken and eat it then!

A few things I changed, mostly out of necessity: since I had no thyme, but I did have fresh sage, I stuffed that inside the bird instead. Also, I didn't have enough baby red potatoes, so I cut up a few sweet potatoes that I had instead to make up the difference. And when in need of fennel seed, anise seed works in a pinch. As for the peas, I added half a shallot. Wonderful stuff. Adam, you have restored my faith in chicken.


Nanc Twop said...

I think I'll try it your way, except to keep peace in the house we'll have to include both sweet and un-sweet potatoes.

Warming up the oven for the premiere of TC?... ;-)

John said...

Ooopsie, I didn't even remember it was debuting soon!

Anonymous said...

OOH! Sage is much more season appropriate. :-) and how were the sweet potatoes? Did they crisp up on the outside and get nice and tender on the inside? Nice job John!

John said...

They did indeed get crispy on the bottom (cut) side. They were very tasty.