Sunday Roast Dinner

Sunday Roast Dinner – Candy Coated Culinista

I really can’t get enough of a roast chicken and this one is high up on my list. Roast chicken is such a simple protein to make and yields leftovers for another meal soups or salads.

Yield/Serving: 4
Prep Time: 20 min.
Cook Time: 70 min.
Difficulty level is: Easy

From Simple

Ingredients

Spring Roast Chicken with Preserved Lemon
• 5 tbsp unsalted butter, at room temperature
• 3 tbsp thyme leaves
• 3 garlic cloves, crushed
• ½ small preserved lemon, seeds discarded, flesh and skin roughly chopped (2 ½ tbsp.)
• 1 lemon, finely zest to get 1 tsp, then juice to get 1 ½ tbsp.
• Salt
• Black pepper
• 1 whole chicken
Roasted Asparagus with Almonds, Capers and Dill
• 1 bunch of asparagus, ends removed
• 3 tbsp olive oil
• Salt
• Black pepper
• 2 tbsp unsalted butter
• ¼ cup sliced almonds
• 3 tbsp baby capers, or regular capers
• ½ cup dill, rough chopped
Sweet Potato Mash with lime Salsa
• 2 lb sweet potatoes, unpeeled and cut in half lengthwise
• ¼ cup olive oil
• Salt
• ¼ cup basil leaves, finely chopped
• ½ garlic cloves, minced
• 2 limes, finely zest to get 2 tsp, then juice to get 1 tbsp
• Black pepper

Assembly

Spring Roast Chicken with Preserved Lemon
1. Preheat oven to 400°F.
2. Place butter, thyme, garlic, preserved lemon, lemon zest. ¼ tsp salt and black pepper in a food processor and combine.
3. Loosen the skin away from the breast and spread most of the butter mixture underneath. Spread the remaining butter over the legs.
4. Place chicken in a baking pan and drizzle lemon juice and sprinkle ½ tsp salt and pepper.
5. Roast for 70 minutes, basting every 20 minutes or so, until golden brown and crisp and the juices run clear when the meat is pierced with a small knife.
6. Remove from oven and allow to rest for 10 minutes before serving.
Roasted Asparagus with Almonds, Capers and Dill
1. Preheat oven to 425°F.
2. Mix asparagus with 1 tbsp of oil, salt and pepper.
3. Arrange on a parchment paper lined baking sheet, spaced well apart and roast for 8-12 minutes until asparagus is soft and starting to brown in places.
4. Transfer to a large serving plate and set aside.
5. Put butter into a small saucepan and place over medium-high heat.
6. Once melted, add almonds and fry for 1-2 minutes stirring frequently until almonds are golden brown.
7. Pour almonds and butter over asparagus.
8. Add the remaining 2 tbsp of oil to saucepan and place over high heat, once hot, add capers and fry for 1 – 2 more minutes, stirring until crisp.
9. Using a slotted spoon remove capers from oil and sprinkle over asparagus along with dill.
10. Serve warm.
Sweet Potato Mash with lime Salsa
1. Preheat oven to 425°F.
2. Rub potatoes with 1 tbsp of oil and season with ¼ tsp of salt.
3. Place of parchment-lined baking sheet, cut side down and roast for 30-35 minutes, until very soft.
4. While potatoes are roasting, prepare the salsa.
5. Place remaining 3 tbsp of oil into a small bowl with basil, cilantro, garlic, lime zest, lime juice and salt and stir to combine.
6. Once potato is cool enough to handle, remove the skin or scoop out the flesh and mash.
7. Add salt and pepper, transfer to bowl, and serve with salsa on the potatoes or on the side.

Please Enjoy

My thoughts
I really can’t resist a roast chicken Sunday dinner as it reminds me of my mom. This spring chicken was so delicious I have made it twice already and it will be a new way to enjoy my Sunday chicken. I even made a preserved lemons weeks before. The flavours were bright and fresh with a little spin.

Spring Roast Chicken with Preserved Lemon – Candy Coated Culinista

Roasted Asparagus with Almonds, Capers and Dill – Candy Coated Culinista

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Valentine’s Day Dinner à la Chuck

Chuck's Chicken Dinner - Candy Coated Culinista

Chuck’s Chicken Dinner – Candy Coated Culinista

It’s no mystery by me having this blog that I absolutely love to cook and some days I can be in the kitchen for hours on end on my feet. To past the time I bring in my IPad to watch some TV shows and while watching a few shows the commercial breaks were filled with ads for LG presents Chuck Hughes with little snippets of recipes. Well since Chuck’s in my top two favourite chefs of all time it was obvious I was going to try some dishes from these mini ads and since the timing was right Valentine’s Day would be a great day to make this simple and succulent dinner.

From Chuck Hughes

Yield/Serving: 2-4
Prep Time: 10 min.
Cook Time: 1 hour & 30 min.
Difficulty level is: Medium

Roasted Chicken
Ingredients

• 1 whole organic chicken
• Handful of oregano, thyme, rosemary and parsley, finely chopped
• ¼ cup unsalted butter, softened
• 1 lemon, zested and sliced
• Kosher salt, to taste
• Black pepper, to taste
• ½ head of garlic
• 1 small white onion
• 1 medium white onion, sliced
• 2 tbsp all-purpose flour
• 1 ½ chicken broth
• ¼ cup white wine (I skipped this)

Assembly
1. Pre heat oven to 425°F.
2. Rinse chicken on cool water and pat dry inside and out.
3. Finely chop the herbs and mix into softened butter and add lemon zest in a small bowl.
4. Rub herbed butter under the skin and on top of the chicken and inside.
5. Sprinkle with salt and black pepper.
6. Fill chicken cavity with lemon, garlic and onion.
7. Tie the legs with kitchen twine.
8. Place sliced onion in the centre of a cast iron skillet.
9. Rest chicken on top of onions breast side on top of the onions.
10. Roast for 30 minutes at 425°F and then reduce heat to 350°F and continue to cook for 1 hour.
11. Baste chicken every 15 minutes to brown the skin.

Gravy
Assembly

1. Soften the onions from the cast iron skillet skimming off any fat.
2. Place skillet on the stove over medium-high heat and using a wooden spoon scrape the flavour from the bottom on the skillet.
3. Stir in the flour to make a roux.
4. Slowly add in the chicken broth letting the flour dissolve.
5. Add wine if desired.
6. Cook for 3 – 4 minutes and season with salt & pepper if desired.

Potato Smash with Olive Oil

Yield/Serving: 4-6
Prep Time: 5 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 4 yukon potatoes
• ½ cup extra virgin olive oil
• 4 sprigs of thyme, chopped
• 2 garlic cloves, finley chopped
• Chopped dill, to taste
• Kosher salt, to taste
• Black pepper, to taste

Assembly
1. Boil potatoes in a large pot until tender and drain.
2. Crush potatoes with a wooden spoon just enough. Leave some potato pieces chunky.
3. Stir in the olive oil and the remaining ingredients.

Zucchini Wedges

Yield/Serving: 2-4
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Ingredients
• 4 zucchini, quartered lengthwise
• ½ cup parmesan cheese
• ½ tsp dried thyme
• ½ tsp dried oregano
• ¼ tsp garlic powder
• Kosher salt, to taste
• Black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp fresh parsley leaves, chopped

Assembly
1. Pre heat oven to 400°F.
2. Coat baking sheet with non-stick spray.
3. On a plate combine all of the herbs, spices and cheese.
4. Coat zucchini with olive oil and then coat in mixture.
5. Bake for about 10 minutes and serve.

Please Enjoy

My thoughts
This couldn’t have turned out any better; well if I had finely chopped my herbs. My idea of finely chop versus the recipe was different and I recognized that upon its completion but it didn’t deter from the recipe in any way. It was just a visual thing for me. The chicken was moist and scrumptious and perfectly coloured and for the first time I had a gravy from scratch that actually tasted and turned out excellent; even with my omission of the white wine. The review was great as I tested this out in advance and at work when I was eating it for lunch I got many compliments on the smell and a co-worker was trying to track down where that smell was coming from; which made me chuckle. The addition of dill to the mashed potatoes and the zucchini was a delicious. I decided to not serve the zucchini with the Spicy Aioli recommended though and I was already in the kitchen for a long time at this point. I can’t wait to make this again. This recipe is so simple you could make it the first time on a special day and not worry about something going awry.

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