Lemon Rosemary Chicken with Roasted Brussels Sprouts
As the weather warms up, and my calendar starts to fill up, usually my motivation to cook big meals starts to wane. It works out pretty well though, because warm weather goes well with light eating (and shorts, bare legs, and bathing suits).
Last night I cooked up some basic roasted chicken with brussels sprouts; a veggie which Scott and I have been mildly obsessed with lately. I’ve been seeing them on menus more and more lately, and more times than not they’re prepared in a pretty basic yet delicious way. The key to them, I think, is the texture. You want them to have a little bite, but the outer leaves to have a deep, roasted flavor. The way I achieved this is by blanching the brussels sprouts before roasting them. I picked up this technique from my step-brother, who whipped up some amazing asparagus using the same method for Passover this year. Cooking the veggies through and then shocking them in ice water assures you get a fully-cooked but not soggy texture. Then you just finish them for flavor; Either in the broiler, saute pan, or grill.
Lemon Rosemary Chicken
- 2 cut-up chickens
- 5 TBSP fresh lemon juice
- 3 cloves garlic
- 1 tBSP kosher salt
- 1 tBSP fresh chopped rosemary
- 1/2 tsp ground black pepper
- 3/4 cup dry white wine
Preheat oven to 400° F.
Chop the garlic and sprinkle it with the kosher salt on a cutting board. Using the back side of a fork, mash the two together into a paste; The salt with act as an abrasive, helping to break down the garlic. Scoop the garlic paste into a small bowl.
Add the lemon juice, rosemary and pepper to the garlic pasts and stir to combine.
Rinse and pat the chicken pieces dry, and arrange them in a deep roasting pan. Rub the chicken with lemon-garlic mixture, and pour the wine into the pan. Roast, uncovered, for a half hour.
Add 3/4 cup water to the pan to keep the chicken moist, and return to the oven to finish for another 10-15 minutes, until the internal temperature at the thickest part reaches 165°, and the skin is nicely browned.
Serve topped with pan juices.
Roasted Brussels Sprouts
- 2 lbs brussels sprouts
- 2 TBSP extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp crushed red pepper
Cut ends off brussels sprouts. Bring a large pot of water to a boil and prepare an ice water bath. Blanche brussels sprouts for 10-15 minutes in the boiling water, until tender but not soggy. Quickly spoon them into the ice water to stop cooking. When brussels sprouts are cool, slice each one in half lengthwise and put them into a roasted dish. Toss them with olive oil, salt, garlic powder, and red pepper.
Heat your broiler. Put brussels sprouts in the broiler for 15-20 minutes, checking every 5 minutes or so to see they are charring evening. Shake the pan around a bit to redistribute them if needed. When nicely browned on top, remove from the broiler, and top with a pinch of extra kosher salt, if desired.