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Jacques’ Roast Chicken

Jacques’ Roast Chicken
Serves: 4

Ingredients:

1 3-4 pound chicken
Coarse salt and freshly ground black pepper
A couple of good swirls extra virgin olive oil

Jacques’ Pasta:
10 ounces medium sized pasta (I used penne but shells are best)
Coarse salt and freshly ground black pepper
1 tbsp chopped fresh Italian parsley
1 cup freshly grated Manchego cheese


Directions:

Preheat oven to 425.
Sprinkle the chicken inside and out with salt and freshly ground black pepper. Drizzle with a bit of extra virgin olive oil
Heat a couple of good swirls of olive oil in large cast iron or oven proof skillet until hot and the olive oil looks wavy. Place chicken on one side in the skillet and brown over medium to high heat for 3 minutes or so. Turn it over and brown on the other side for 3 minutes.
Put the skillet in the oven. Roast chicken uncovered for 20 minutes. Turn on other side and roast for another 20 minutes. Then turn chicken on its back and baste with juices from cooking and roast it breast side up for 10 minutes.
Remove from oven and place it breast side down on a platter. Pour drippings from skillet into a bowl and set aside to allow fat to rise to the top. Do not rinse the skillet. IF you are making the fabulous pasta side dish, read and follow those directions.
If no pasta for you, just the chicken, deglaze the skillet by adding a couple of tablespoons dry white wine, or red wine or water, whatever you have handy,  and stir to melt the juices over high heat. Add to drippings in bowl and skim off and discard as much fat as you can. Serve with the chicken.

Cook pasta and drain, reserving ½ cup pasta cooking water. Put the skillet the chicken was cooked in over medium high heat. Add the pasta water and bring to a boil, stirring to get the juices in the skillet and put this liquid in a bowl large enough to hold the pasta. Skim off about 3 tbsp fat that has risen to the top of the bowl with the original drippings. Add the fat to the bowl with the deglazing liquid. Add remaining ingredients and toss well.

Adapted from Jacques Pepin’s Table


Feeding Groom

Recipe Source:

Feeding Groom

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