I’d happily invite you to ask anyone in the Cheese Shop about my particular passion for perfectly roasted poultry, and I’m honestly surprised that I haven’t posted a crispy pan-seared duck breast, or a spatchcocked bird yet. (Don’t even get me started on wings, ok!)
Having a meal come together all in one swift, satisfying, delicious motion is exactly what you need when you don’t feel like stressing about what you’re going to put on the table. Crispy roast chicken with caramelized smashed potatoes and gremolata will make your dreams come true, and your dinner won’t only be a massive flavor bomb, but also incredibly stress free. This recipe is inspired by Alison Roman, who has made countless sheet tray dinners look exceptionally beautiful.
It truly really shines because of the hand ground spices. Coriander seeds, peppercorn, and fennel add such a fantastic depth of flavor. If you don’t have a mortar and pestle, or a designated spice grinder, you can always fall back on a F44 homemade spice rub! Any will do!
This meal is full of protein and makes fantastic leftovers. (Although, there weren’t any…) Have a delicious week, friends!
Ingredients:
1 whole 3-4 lb chicken, broken down into 8 pieces.
1 lb. Bag of baby gold potatoes
1 head of garlic, peeled and smashed
1 lemon, sliced into rounds
1 tbls of coriander seeds
1 tbls of black pepper seeds
2 tbls whole fennel seed
4 cloves of garlic
Gremolata:
1 bunch of parsley
1 clove garlic, grated
1 tablespoon lemon juice
1 tsp lemon zest
1/2 cup EVOO
Salt
Directions:
Make your rub! Toast all the coriander, black pepper, and fennel on the stove until fragrant. Grind in your mortar and pestle until broken down (or in a food processor, blender if need be) and add your garlic and smash into a smooth paste, adding the evoo. Rub all over your chicken, place in a bowl, and let marinate for at least one hour.
Wash and boil your potatoes until they are fork tender. Using a glass cup, smash them flat and arrange on a parchment lined tray with your lemon slices. Season with salt and pepper, drizzle with olive oil, and add your chicken, arranging on top.
Salt the chicken, and let come to room temp for 15 minutes.
Bake in a preheated oven (425 F) for 45-55 minutes. Top with gremolata and enjoy!
Gremolata:
Finely chop your parsley, zest your lemon.
Grate your garlic clove, and mix in your olive oil and lemon juice/zest. Add salt and pepper.