Roasted Chicken and Potatoes

Cook and Portion Chicken

-Salt the whole chickens, inside & out, and refrigerate tied covered with a towel for 1 day.

-When ready to cook, bring out to room temperature and season with kosher salt and freshly ground black pepper. Rub the skin all over with soft butter. (NOT MELTED BUTTER) Roast in preheated & lightly oiled 450 degree roasting pan. Cook for 25 minutes. Cool at room temperature.

-Butcher into semi-boned quarters.

-To order, place the cut side of one breast and one leg quarter down onto a sizzle platter covered with moistened bread. This keeps the exposed flesh of the chicken moist. Place into a 450 degree oven until just cooked through. Crispy outside & juicy inside due to koshering and a fast roast.

Roasted Red Potatoes

hot roasting pan with drippings from chicken

red potatoes, 2” wedges

garlic, shaved

shallots, shaved

rosemary, chopped

kosher salt

freshly ground black pepper

When the chickens are done roasting, pull the chickens from the pan. Turn the oven to 425 degrees. Throw in the potatoes and toss well. Roast until the potatoes have good color and are cooked through. Add the garlic, shallots, rosemary and cook for 5 more minutes. Pull from the oven and season to taste.

Sautéed Spinach or Swiss Chard

In a large hot pan, sauté the spinach in a small amount of extra virgin olive oil. Move around constantly and toss with a clove of garlic on the end of a fork. Saute so all the leaves are just cooked. Season with salt and freshly ground black pepper. NEVER ADD WATER!!! THAT WOULD BE STEAMED SPINACH.