The words “Sunday supper” evoke many memories and feelings for me.
In our family, they were sacred - not because they were on Sunday but because they were not to be missed.
And “not to be missed” has a double entendre. First, we were not allowed to miss it. Second, we wouldn’t want to. Mom’s Sunday suppers were legendary.
They weren’t fancy, but they were made with great love. You could taste it. All my friends tasted it when they came to dinner, too. They knew how lucky I was.
Now, when Mark and I make a Sunday supper, we follow suit. We keep it simple and laid back but special. A roast. Simple grilled chops. Or this chicken.
This chicken. It is amazing. A few special ingredients under the skin of a locally raised chicken (from Top Knot Farms) gave us this beautifully roasted meal, including the potatoes.
Cooler temperatures are upon us and American Thanksgiving is coming up in a couple of weeks. This roast is the perfect way to combat the wind whistling through the rafters, and would make a nice substitute for the traditional turkey dinner, if you aren't having a crowd.
~ David
Chicken Roasted with Saffron, Rosemary, and Lemon
2-3 pounds Yukon Gold or other waxy potatoes
extra virgin olive oil
salt and freshly ground pepper
a 3 1/2 to 4 pound chicken, preferably organic
1 teaspoon saffron threads
1 tablespoon finely chopped fresh rosemary
1/2 organic lemon, very thinly sliced, seeds removed
Preheat oven to 500°F. Line a roasting pan with aluminum foil, then line the bottom with parchment. (The aluminum foil may be overkill, but it makes the pan much easier to clean!)
Cut potatoes into 1-inch chunks and place them in a large bowl. Drizzle with olive oil (2-3 tablespoons) and season with salt and pepper. Toss them well to coat, spread them in the roasting pan, and place the roasting pan in the oven. Set the timer for 10 minutes.
While the potatoes start to roast, wash and dry the chicken. Using a dull (not serrated) knife or metal spatula, carefully separate the chicken skin from the breast meat, trying not to tear the skin (like I did a little bit, as you can see in the photos). Season under the skin with salt, pepper, saffron and rosemary, dividing the herbs evenly between the two breasts. Carefully slide some lemon slices under the skin, as well. Sometimes this is easier (but not quite so elegant looking) if the disks of lemon are cut in two. Put any remaining lemon slices and rosemary sprigs in the cavity. Truss the bird, if you like - I generally don’t. Remember, it’s a simple Sunday supper.
Once the potatoes have roasted 10 minutes, remove the roasting pan from the oven, stir the potatoes, and add a little more oil if needed. Move the potatoes to the sides a bit to make room for the chicken. Set the chicken in the middle and drizzle with a bit of olive oil, rubbing it into the skin. Season the chicken with salt and pepper.
Roast for 10 minutes at 500°F, then reduce heat to 350°F and continue to roast for about an hour, or until juices run clear when the skin is pierced, and the legs feel loose when jiggled. It’s good to stir the potatoes once or twice during this hour.
Place chicken on a cutting board and tent with foil to keep warm. Let it rest for 10 minutes (if you can wait that long). Turn off the oven, stir potatoes, and place back in the oven to keep warm.
Carve the chicken and arrange on a warmed platter. Add the potatoes and some peas, and you are ready to enjoy your Sunday supper.
Serves 4-6.
Labels: lemon, roast chicken, roasted chicken, rosemary, saffron, sunday supper, top knot farms
