chicken
1 chicken
6 cloves garlic - finely minced
3 tsp smoked paprika
1 tsp chili flakes
2 tsp ground cumin
1 tsp rosemary - minced
1 tsp thyme - minced
1/2 tsp black pepper
approximately 2 tbsp olive oil
kosher salt
So to begin, take around 2 tsp kosher salt per lb of chicken and season the bird all over. A more accurate way to measure is to use 1.5% the weight of the bird in kosher salt. Place the chicken on a sheet tray with a rack and place it in the fridge overnight. The salt is going to pull out moisture and be reabsorbed by the chicken through the power of osmosis. Seasoning the bird throughout. The skin will then air dry letting you get nicer browning in the oven.
Park the bird in the fridge overnight - around 12 hours and up to 24 hours.
Mix all of the spices, garlic, and herbs and add just enough olive oil to make a paste. Rub the paste all over the chicken. Inside the cavity and all over the skin.
If you have the time you can place this back in the fridge and let it sit for a few hours as well.
Preheat the oven to 325f (no fan) and place the chicken inside and roast for 2 1/2 - 3 hours or until internal temperature around the thighs has reached 160f - as it rests it will carry over cook and hit 165f. You put all that work into the bird, don’t make it dry.
Carve and enjoy
herbed potatoes
1 lb petite red potatoes
1 c mayonaise
2 tsp lemon zest + 2 tbsp of the juice
1 tbsp whole grain mustard
1/4 cup chopped dill
1/4 cup chopped chives
1/4 cup chopped parsley
black pepper
salt
Add your potatoes to a pot and cover with cold water. Add a hefty pinch of salt.
Place on the stove over medium low heat and bring to a simmer. Cook until the potatoes are tender. Around 25 minutes.
Strain and cool the potatoes.
Mix together the remaining ingredients in a large bowl and season to taste with black pepper and salt.
Cut your now cooled potatoes and mix together in the mayonnaise
Share this post