Tag Archives: Roasted vegetables

Spatchcock Roast Chicken

Posted by Brenda K. Agresta in Dinner Ideas and tagged with , , ,

Spatchcock Roast Chicken

“Spatchcocking” is simply another term for butterflying. Removing the backbone and roasting the chicken flat ensures quicker, more even cooking.

Spatchcock Roast Chicken

3 large carrots
3 ribs celery
1 red onion
6-8 small-medium red potatoes
1 4-5 pound roasting chicken
1 lemon sliced
Provencal herbs

Cut vegetables into 2 inch pieces. Quarter potatoes. Quarter again if potatoes are too large. You want all of the vegetables to be of similar size so they will roast evenly. Season with freshly ground pepper, kosher salt and provencal herbs. Toss with a tablespoon of olive oil to evenly coat. Set aside.

Preheat oven to 425 degrees.

Place a whole chicken breast-side down on a large rimmed baking sheet, thigh end close to you. Using good poultry shears, cut along one side of the backbone and repeat on the other side, cutting through the rib bones. Remove backbone. Turn the chicken over, press hard on the breast bone until it cracks and flattens.

Place chicken, breast side up into a large roasting pan. Rub with olive oil, season with freshly ground pepper and kosher salt. Sprinkle with provencal herbs. Carefully lift skin at the top of each breast and slide in 2 lemon slices. Do the same for each thigh.

Arrange vegetables around chicken. Add remaining slices of lemon.

Spatchcock chicken 2

Roast chicken 50-60 minutes, until the thickest part of the breast registers 165 degrees on an instant read thermometer. Stir vegetables after 30 minutes. Roasting times will vary. Go with the thermometer, not the clock.

Move the chicken to a cutting board. Let rest for 10 minutes before carving. Serve with roasted vegetables.

Spatchcock chicken 1

 

Pasta with Roasted Vegetables and Spinach

Posted by Brenda K. Agresta in Dinner Ideas and tagged with , , ,

Pasta with roasted vegetables and spinach

My garden is still producing beautiful, plump, sweet cherry tomatoes and this was the perfect dish to showcase them in. Roasting the vegetables lends incredible flavor to this light, healthy recipe. This is fabulous meal that takes little effort.

Pasta with Roasted Vegetables and Spinach

adapted from Everyday Food – January, 2010

  • 2 pints cherry tomatoes
  • 4 garlic cloves, unpeeled
  • 3 shallots cut into eighths
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground pepper
  • 8 ounces rigatoni or spiral pasta
  • 1/3 cup pitted black olives, coarsely chopped
  • 3 cups baby spinach

Spread tomatoes, garlic, shallots and thyme on a rimmed sheet pan and toss with olive oil, salt and pepper. Roast in a  preheated 450 degree oven for 20 to 25 minutes or until garlic is soft and tomatoes have burst.

Cook pasta according to package directions for al dente. Reserve 1/4  cup pasta water. Drain pasta and return to pot. Peel roasted garlic and mash into a paste. Add pasta water, roasted vegetables and olives to pasta. Simmer over medium high heat 3-5 minutes until sauce thickens. Toss in spinach. Serve with freshly grated parmesan if desired. Makes 4 servings.