Roast Chicken & Roasted Potatoes & Grilled Asparagus & Salad
Georgie
Comfort Food Chicken Dinner
Roast Chicken
Ingredients:
- 1 whole organic chicken
- one sweet onion
- 2 lemons
- 5 sprigs of fresh tarragon
- half a cup of sliced European parsley
- 6 sliced green onions
- half a red onion -- diced
- 1 clove of garlic
- sea salt
- ground black pepper
- garlic salt
- two table spoons of extra virgin olive oil
Roasted Potatoes
Ingredients:
- 3 cups of fingerling potatoes
- sea salt
- ground black pepper
- garlic salt
- two tablespoons of extra virgin olive oil
- one quarter of a cup of sliced European parsley
- 6 sliced green onions
- half a red onion -- diced
Steps:
I placed the chook onto a tin foil baking dish and squeezed the juice of one lemon all over the bird. I massaged the lemon into the skin and then cut the remaining lemons in half and stuffed them into the cavity of the bird. I diced my one sweet onion and one large garlic clove into fours and also stuffed those ingredients into the bird. I drizzled the olive oil over the bird and massaged it into every crevice. I sprinkled cracked sea salt, garlic salt and cracked black pepper all over the bird. I placed the tin foil dish onto the grill of the barbecue and closed the lid.
I boiled fingerling potatoes for 10 minutes, strained and cut them longways into fours. I placed the potatoes in a tin foil baking dish and massaged one tablespoon of extra virgin olive oil into the potatoes before sprinkling with cracked sea salt, garlic salt and cracked black pepper. I placed the tin foil dish onto the grill of the barbecue and closed the lid.
Once the bird was golden brown, I removed and cut it into four pieces (separating the 2 thighs from the 2 breasts). I squeezed the juice of another lemon all over the 4 pieces of chicken. I cut the lemon up into 4 pieces and added to the dish along with all the contents that had been in the cavity. I diced the tarragon sprigs and sprinkled over the chicken, along with the parsley, green onions and red onions. I scooped up the juices on the bottom of the dish and poured it all over the chicken and the herbs adorning the bird. I returned the yummy bird to the barbecue and closed the lid.
I took one tablespoon of the juice from the roasting chicken baking dish and added to the roasting fingerling potatoes. I also added parsley, green onions and red onions before retuning the potatoes to the barbecue and closing the lid.
Once the bird was ready I very quickly added the asparagus onto the grill.
Grilled Asparagus
Ingredients:
- One bunch of asparagus spears
- One lemon
- One tablespoon extra virgin olive oil
- Cracked black pepper
Steps:
I soaked a large handful of spears in the juice from one lemon and then splashed on some extra virgin olive oil and cracked black pepper before grilling on the barbecue for only 2 minutes.
Butter Lettuce Salad
Ingredients:
- three cups of chopped butter lettuce
- one cup of arugala
- one quarter of a cup of feta (that had been marinating in garlic, tarragon, extra virgin olive & cracked black pepper)
- 2 diced Persian cucumbers
- 6 sliced green onions
- one eighth of a cup of unsalted cashew pieces
- 10 diced strawberries
- one eighth of a cup of dried cranberries
Salad Dressing
Ingredients:
- one quarter of a cup of aged white vinegar
- 1 tablespoon of rice wine vinegar
- a splash of aged balsamic vinegar
- ½ cup of extra virgin olive oil
- 2 sliced and diced garlic cloves
- 2 squeezed lemons
- 2 tablespoon of Dijon mustard
- 1 tablespoon of sweet chili sauce
- Himalayan sea salt
- cracked black pepper
Steps:
I did not dress the salad. I let our guests dress the salad themselves. The potatoes absorbed the juices of the chicken and lemon and were spectacular. The chicken was tangy, moist, herb infused and utterly delicious. Loved it!! My guests also went wild for the asparagus. They had absorbed a nice amount of the lemon. The salad complimented all of the other dishes and the lemon in the dressing married itself beautifully to each of the dishes. Everything was eaten up. No leftovers today.
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