Wednesday, June 10, 2009

WFD? Lemon & Oregano Roast Chicken with New Potatoes and Asparagus



Spring has been acting a bit like a spoiled brat this year. I can handle the odd outburst or bout of crankiness, but this flat out misbehaving has got to stop. Instead of writing about perfect picnic fare, complete with idyllic photographs of us sprawled on a blanket, dining alfresco by a lake, as I had hoped, I'm posting on that classic winter meal: roast chicken.
It's June, but the weather has hardly warmed up, and don't get me started on all the rain and other tantrums thrown by spring. For Pete's sake, there's a creek running through my favorite picnic spot from all the rain runoff.

Yeah, so while the rest of you are probably sipping your G&T's and slurping your gazpacho poolside, I'm roasting a chicken and throwing another log on the fire.


This recipe does hint of spring, though, with it's roasted asparagus spears, new potatoes, and fresh oregano from the garden. Coating a chicken in lemon and herbs and roasting it is certainly nothing new, but this is basic fare that I find hard to tire of. I use oregano because I have copious amounts of it, but thyme or sage would be just as lovely. Use about half the amount that the recipe calls for if you do switch up the fresh herbs, though.

The potatoes and asparagus are roasted on the side, but do mound them up around the chicken afterward for a beautiful rustic presentation.




Lemon & Oregano Rubbed Roast Chicken
Serves four with leftovers

1 whole organic chicken, patted dry (about 6 lbs)
1/2 cup loosely packed fresh oregano leaves
two lemons, zested and juiced
4 garlic cloves, peeled
2 tablespoon olive oil
1 tablespoon sea salt
1 teaspoon fresh ground pepper

In a small food processor, combine oregano, lemon zest, lemon juice and garlic. Pulse a few times until it looks like pesto. Add olive oil, salt and pepper and pulse to combine.


Using your hands, rub lemon-oregano marinade all over chicken. Lift the skin over the breast and be sure to get plenty of marinade on the breast meat. Refrigerate for 2-8 hours. Remove from fridge about a half an hour before cooking.
Preheat oven to 375F. Place chicken in roasting pan breast side up ( I like to use a clay baker for roasting fowl) and place in oven. Roast about 1 1/2 hours. Remove from oven and let stand 15 minutes before slicing. At this time, roast your vegetable garnish.


Roasted New Potatoes and Asparagus with Lemon

Enough small new potatoes for four people
a lemon
generous bundle of asparagus
olive oil
6 garlic cloves, peeled
sea salt

In a large pot, rinse potatoes and cover with cold water. Bring to a boil and cook for about 2-3 minutes until slightly softened, but still raw in the center. Drain and cool.
Snap the ends off of the asparagus and peel the bottom two thirds of the stalk. Slice at a diagonal into two inch lengths.
Crank oven to 450F.
Slice lemon in half lengthwise and each half into six wedges. Toss potatoes, asparagus, garlic cloves and lemon with a generous amount of olive oil. Sprinkle with salt and spread out onto a baking sheet. Roast about 12 minutes until nicely colored and potatoes have cooked through. Shake the pan every few minutes during the cooking process to ensure even colouring.
Remove from oven, season with additional salt if necessary, and serve with roast chicken.

25 comments:

Culinary Wannabe said...

We have been having a lot of rain as well. And today I actually had on a trench coat - ugh! Chicken looks delish though. I did something really similar with just thighs last week, but roasting the whole bird looks so much more impressive!

Marta said...

Delicious recipe!!! I love roasting chicken oevr some veg to absorb the juices! And oregano + lemon does spell summer in Greece to me :)
It snowed here on Saturday... SNOW in JUNE!!!!

Megan said...

I'm quite fed up with this non-spring weather too! But this recipe looks like a delicious way to warm it up a little.

maybelle's mom said...

my best friend lives in ottawa and she feels the same way. I never thought I would think of Cleveland as a warm summertime destination.

I think a whole bird really can be welcome throughout the year.

Jo Stockton said...

I bet it smelled really good while it was cooking!

Melissa said...

What a delicious dinner. The picture makes me want to take a bite out of my monitor.

Ange said...

Boo on the cruddy weather! This looks delicious though...can't wait to try it!

Grammy said...

Just looking at the roasted veggies makes my mouth water. Yea for chicken! - it's all season!

Lydia (The Perfect Pantry) said...

I'm sitting here bundled in a sweater as I read this, so we're having a bit of rain and winter, too. My herb garden is so ready for sunshine -- but I'd be happy to have this lovely chicken on such a cold evening.

Amber said...

We had hot summery weather here today in Calgary, does that make you feel any better ?;) Hey when life gives you lemons, make roast chicken, haha!

Susan @ SGCC said...

It was 85 degrees here today and I'd still trade my G&T and gazpacho for that gorgeous chicken! It looks absolutely fabulous!

Mélanie said...

It looks very good, and believe me, it's perfectly adequate for Paris weather right now... It has been pouring rain every day for at least 2 weeks now!

Cheryl Arkison said...

And this makes perfect leftovers for chicken salad when it does warm up!
We had snow here last weekend... sigh.

Caroline said...

I have to be honest... I skimmed the text as I couldn't get my mind off that crispy, crispy chicken. mmm

Nutmeg Nanny said...

That roast chicken looks amazing! I also love the combination of vegetables. I'm soooo hungry right now!!!

kickpleat said...

Sorry to brag about our awesome weather!! This does look very tempting and at the first snap of cooler weather, I'll definitely roast me up a lemony bird. Summer will come soon, have faith!

CookiePie said...

What a beautiful bird!!! Truly the best way to eat chicken -- and the veggies look great too!

Emily said...

This chicken looks absolutely perfect. Yes, think it sounds like spring indeed.

Hope the weather warms us soon for you.

Tessa said...

This looks absolutely delicious! I love pretty much any kind if roast chicken.

Deborah said...

How funny - I was just thinking this morning that it's been awhile since I've done a roast chicken! Maybe it's because of the un-Spring like weather we've been having too!

Cookie baker Lynn said...

Well, as long as winter's hanging on, it's a good thing to have roasted chicken to console yourself with. This looks delicious. I can't wait to try that rub!

Mama JJ said...

I'm making this for supper tonight. We killed the chicken a couple weeks ago and I dug the potatoes this morning. Now I need to go out to clip the oregano.

kevin said...

Do you think I could do this on a charcoal BBQ with a bit of apple or black cherry wood.. Or would the smoke ruin it..

Mama JJ said...

I made this, loved it, and posted it. Thanks bunches!

angela@spinachtiger said...

A beautiful dish I'm sure you worked hard at. There is a blogger who has featured your pictures and recipe on her blog as her own. She posted this November 1, 2009.
http://domesticblissinoregon.blogspot.com

She has taken many pictures and recipes from other bloggers.

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