Lemon Thyme & Ginger

Celebrate Chinese New Year Lunar Year of the Dog

Celebrate Chinese New Year Lunar Year of the Dog

I don’t need an excuse to make Chinese food at home, but Chinese New Year is a fun excuse to have. I love Chinese food. All the different seasonings like soy sauce, chilies, ginger, and dark sesame oil, create a rich and flavorful meal. Additionally, some meals like stir fries are quick and easy to prepare. As a cook, it is one of my aspirations to learn how to make a variety of Chinese foods. I have an insatiable curiosity about all things food related so it is hard to resist the temptation to write a post about this special occasion. As I learn about different foods and cultures, I want to share my findings in hopes to encourage you to expand your food repertoire. Also, in the process of sharing, I might learn a thing or two from one of you.

With such a rich and important Chinese American history in the US, learning about the different traditions is one way to respect our differences and common values. Traditions. Good Health. Long life. Success. Prosperity. Auspiciousness. Family. Food.

A list of some dishes served for Chinese New Year and their meaning

Celebrate Chinese New Year Lunar Year of the Dog

Spring Rolls symbolize wealth because their shape resembles a gold bar.

Dumplings, because of their shape symbolize family reunion and wealth. The crescent shape is like the ancient Chinese coins called silver ingots.

Longevity Noodles symbolize long life and happiness. Never cut the noodles, it is ok to slurp these babies up.

Celebrate Chinese New Year the Lunar Year of the Dog

Celebrate Chinese New Year the Lunar Year of the Dog

Whole fish symbolizes an increase in wealth, or surplus, “May you always have more than you need.” The word for fish in Chinese, “Yú”, sounds like the word for surplus. I linked my recipe for rainbow trout. If you make this recipe for Chinese New Year, do not cut off the heads and tails. Serve the fish intact. The “beginnings” and “ends” have significant meaning for Chinese New Year. Another recipe to try is whole steamed fish from David Tanis of the New York Times.

Whole Chicken, is usually boiled in a flavorful broth and cut up. Yet, I think it is ok to serve a whole roast chicken. A whole chicken is a symbol for family togetherness and happiness.

Celebrate Chinese New Year the Lunar Year of the Dog

Vegetable dishes are also important because the spring is the time to plant new seeds. Bok Choy is a favorite or try my Sugar Snap Peas with Shiitake Mushrooms. Even my Asparagus with Orange Mayonnaise would work.

Fresh fruit like oranges are important, as the round shape and color represent wholeness and good fortune.

Glutenous Rice Cakes  Nian Gao, the round shape symbolizes family togetherness and the sweet taste means a rich and sweet life.

Celebrate Chinese New Year, the Lunar Year of the Dog

On New Year’s Day it is important to eat a vegetarian meal. You can make my fried rice recipe and omit the salmon and add sautéed broccoli and spinach.

Links for more information about Chinese New Year

This list of foods and their symbolism is short and generalized. My idea to write about the different foods and their symbolism is not meant to Americanize an important Chinese tradition, but to introduce the significance for each dish. You can find more information from these websites that I used as resources. The SpruceChinese New Year 2018, and China Highlights. Here is a link for information about the Lunar Year of the Dog.

The idea of preparing a traditional Chinese New Year feast is daunting, especially because I have no experience at it. In preparation for Chinese New Year the making and eating of specific foods is a huge part of the celebration. Also, having family around to celebrate with is central to the New Year celebration. This list is just a small selection of some foods served during Chinese New Year. Because preparing a Chinese New Year feast takes a lot of work, I plan to build up my menu a little at a time. Every year I hope to get closer to making a full feast of my own. Until then, baby steps. It is my hope that this sample whets your appetite for more and inspires you to cook Chinese food at home.

Gǒunián dàjí, “Lots of luck for this Dog year”

Xīnnián hǎo, “Happy New Year”

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Easy Dinner Recipes for the Family

Easy Dinner Recipes: Seared Fish Tacos

At times the hustle of the day’s events makes preparing a family dinner challenging. Preparing a balanced meal of a protein, vegetables and healthy carbohydrates takes time, especially when you cook with a lot of plant-based foods. Are there any solutions for making dinner that is easy to prepare and doesn’t require a lot of time slaving over a stove? Yes, there are. Listed below are links to easy dinner recipes found on my website for a quick and easy reference.

What is an easy dinner? A dinner recipe that requires little prep work and comes together in a reasonable amount of time. There are a couple of solutions to make dinner easier to put together. One short cut is, buy produce already chopped. Many grocery stores offer a wide selection of produce already chopped and ready for cooking. Each item may cost more, but if buying prepared vegetables is the difference between making dinner or not, it is worth the price. I do not usually buy cut up produce because these days I am mostly cooking for two. However, I cannot ignore how buying prepared vegetables saves a lot of time. It is my opinion, the value of cooking and eating a home cooked meal is significant, especially when compared to eating take out dinners.

Another time saver is make dinner in one pan. Sheet pan, or one pot dinners often require minimal prep, work and everything cooks on (or in) one pan. This also makes clean-up a lot easier as well.

All of these recipes easily come together with little prep work, or cooked in one pan or pot, or take a minimal amount of time to cook. Enjoy!

 

Easy dinner Recipe Post, Spanish inspired Mussels

Easy dinners: Shellfish

One of my favorite easy dinner recipe is my Spanish Inspired Mussels with Chorizo Sausage. The mussels are cooked in a broth of tomatoes, garlic, wine and Spanish chorizo sausage. The broth comes together in about 20 minutes and the mussels take 5 minutes to cook. I never served this meal to young children, but many adults love this. It is great for entertaining a small group of friends, because you can cook the sauce ahead of time then cook the mussels 5 minutes before you want to eat dinner. Serve with good crusty bread to soak up the juices and a tossed salad. For a vegetarian option, omit the chorizo sausage.

Sautéed Sesame Shrimp with Spinach is another supper easy dinner recipe. This recipe is an older one of mine, but the shrimp and spinach cook up quickly and with little effort. Serve with white or brown rice or your favorite grain.

 

Easy Dinner Recipes: Fish Tacos with Mango and Avocado salsa

Easy dinners: Fish

I honestly believe all my fish recipes on Lemon Thyme and Ginger are easy to make. By nature, fish does not require a lot of cooking time. They are an especially easy dinner to make when the fish is cooked in a pouch of parchment paper or aluminum foil. Rainbow Trout with Lemon and Dill and Oven Poached Salmon with Spinach Butter Sauce are both prepared en papilloteSole Stuffed with Herbs is similarly prepared, but it is not tightly sealed in a neat package.

Fish Tacos comes together easily when you buy the cabbage already sliced for coleslaw.

 

Easy Dinner Recipe: roasted curry chicken with potatoes and raisins.

Easy dinner: Chicken

Another favorite easy dinner are sheet pan meals. I particularity like to use chicken when I make a sheet pan dinner, either bone in or boneless work. The boned chicken will take longer to cook but the chicken does not dry out as much, especially with chicken breasts. If you want to go the boneless, skinless chicken route, use chicken thighs, breasts dry out too easily. Roasted Curry Chicken with Potatoes and Raisins has minimal prep and is delicious paired with blanched broccoli, green beans or a salad. Oven baked Chicken with Shallots and Fennel is another easy chicken dinner baked together on one sheet pan.

 

Easy Dinner recipes: Lamb chops

Easy Dinner: Meat

One of my favorite marinades for meat is the sherry marinade used in Grilled Sherry Marinated Flank Steak. It also tastes great with pork tenderloin. Both types of meat benefit from a flavorful marinade. I like to marinate the flank steak over night, but if you want place the flank steak in the marinade first thing in the morning, it will taste just as delicious. If the current weather prohibits you from grilling, pan grill the flank steak on the stove top. You get more browning and caramelized flavor using a grill pan vs the broiler.

The easiest of all meats are lamb chops. They are delicious and quickly cook on a grill or stove-top within a matter of minutes. My recipe for Lamb chops: An early fall harvest dinner for two, describes how to cook lamb chops. In the winter, you can substitute the summer and fall vegetables in this recipe with any vegetable recipe on the blog like, Sweet and Spicy Herbed Carrots, or Green Beans with Roasted Onions.

 

Easy dinner recipes: Pasta with spicy brussels sprouts and sausage

Easy dinner: Pasta

The fastest and easiest cooked tomato sauce I know is Marcella Hazon’s, Tomato Sauce with Rosemary and Balsamic Vinegar. Tomatoes, garlic, extra virgin olive oil, rosemary and balsamic vinegar come together for a silky sauce perfect for penne or other tube-shaped pasta. It makes for a light supper, but a satiating one at that. It also tastes delicious over polenta. If you want a more substantial red sauce and pasta meal, make Pasta with Turkey Meat Sauce.

This time of year Brussels sprouts are easily found at most grocery stores, Pasta Dinner with Spicy Brussels Sprouts and Sausage is a real crowd pleaser, especially for the meat lover in your family. For a vegetarian option substitute the sausage with chickpeas or cannellini beans.

 

Easy dinner recipe: Basil Zucchini Frittata

Easy dinner: Eggs

Often when we are in a hurry or low on food, we make a frittata. Basil and Zucchini Frittata is a great quick and easy dinner for the summer, but in the winter substitute the basil and zucchini with left over Brussels sprouts with pomegranate glaze. Or, make a pasta frittata with left over pasta with turkey meat sauce.

Omelets are another easy dinner choice. However, I prefer to make one omelet at a time as opposed to one big omelet, sliced into individual servings.

 

Easy dinner recipes: Silver Palate chocolate cake

Easy Dessert Recipes:

Swedish Apple Pie is so easy, someone who insists they cannot bake, will have success with this recipe.

Yogurt Panna Cotta is also easy to put together. You can make a spiced fruit sauce with any seasonal fruit.

If a cake is what you want, Silver Palate Chocolate Cake was my go to dessert for many years.

 

If you make any one of my recipes I would love to hear from you. You can share a photo on my Facebook page, or on your Instagram feed and tag me @lemonthymeandginger.

 

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Honey Mustard Spatchcock Chicken

Honey Mustard Spatchcock Chicken recipe.

It is obvious, roast chicken is one of my favorite foods. To me it is pure comfort food at its best. The perfect roast chicken has tender and juicy meat with rich flavors that only roasting can bring. Unfortunately, when my children were young, having roast chicken for dinner was an event because it took so long to make. I wish I knew then what I know now. Those oven-stuffer birds of the 90’s would roast in half the time if I removed the backbone. This technique is also known as, spatchcock chicken. A whole chicken with its back bone removed and laid flat in a skillet or roasting pan.

Honey Mustard Spatchcock Chicken recipe.

Honey Mustard Spatchcock Chicken Recipe.

In the 90’s, I knew about Chicken Under a Brick, but I did not transfer that information to my roast chicken recipes until later. From my years as a cook in a gourmet food store, I learned how to cut up a whole chicken into 8 pieces. I knew the process and was very confident using sharp knives and handling raw meats. For whatever reason, I did not cut up the chicken at home.  If I had, those 7 pounds plus oven-stuffer roasters would have made a more frequent appearance on my dinner table. The usual 2 1/2 hours roasting in the oven would decrease to 1 hour 15 minutes. It still takes time to roast a spatchcock chicken, but it is more reasonable. Better late than never.

Honey Mustard Spatchcock Chicken Recipe.

Honey Mustard Spatchcock Chicken Recipe.

Prep a Spatchcock Chicken

Like traditional roast chicken, spatchcock chicken lends itself to an infinite variety of seasoning and types of cuisines. It is delicious plain marinated in buttermilk, salt and paprika, or seasoned with Middle Eastern flavors like Za’atar, fennel and preserved lemons. Take a culinary trip around the world with spatchcock chicken by simply adjusting the herbs and seasonings.

No matter what flavor profile you want, chicken tastes best when seasoned with salt, several hours before cooking. If I plan correctly, I will spatchcock and season a chicken with Kosher salt and keep it uncovered in the refrigerator overnight. I prepare the chicken during dinner cleanup so I don’t dirty a clean kitchen. Often, I am likely to forget about this step if I wait till the morning of. I admit there were times I forgot. If that happens, season the chicken with salt then leave it to rest at room temperature for an hour. Even that bit of time makes a difference in flavor and tenderness.

Honey Mustard Spatchcock Chicken Reicpe.

Honey Mustard Spatchcock Chicken Recipe.

I never miss an opportunity to roast vegetables, especially potatoes, with chicken. After a long roast, the vegetables become luscious with pronounced flavor. For this recipe, this extra step is optional. If you roast the chicken in a skillet, roast the vegetables in a separate dish. It will be too crowded in the skillet, and the chicken will steam. Sheetpans are perfect pans for roasting chicken with vegetables.

What is for dessert? Try    Double Coconut Pie 

Chocolate Stout Cake

Swedish Apple Pie

Honey Mustard Spatchcock Chicken reicpe.

Honey mustard spatchcock chicken is a family favorite and so easy to make. All you have to remember is use equal parts honey and mustard. Any additional amounts of herbs and spices is up to you and your taste buds. Personally, I love sage and chicken together and believe it adds earthy notes against the sharp mustard and sweet honey. Also, I like this sweet and savory sauce with some heat from chili peppers. My preference with spicy ingredients is their heat hangs in the background without drowning the other herbs and spices. Sometimes adding a small amount of chili pepper makes the other ingredients more pronounced. Play around with the different herbs and spices and see what you create.

This recipe is also delicious cooked over indirect heat on the grill.

Honey Mustard Spatchcock Chicken Recipe.

 

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Honey Mustard Spatchcock Chicken

Chicken roasts in half the time without its backbone. Removing it is easier than you think, when you have good kitchen scissors or a big chef knife. If you prefer, ask your butcher to spatchcock your chicken. Dry brine the chicken overnight for a juicy and seasoned chicken. This step makes a big difference in the flavor of the chicken. If you can't do it, at least salt the chicken and let it rest on the counter an hour before you cook. It is better than not doing it at all. The prep time does not include the overnight brining time. Cook time depends on the size of your chicken.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 -6 servings
Author Ginger

Ingredients

  • 1 4-5 lb 2 K roasting chicken
  • Kosher salt depending on the weight of your chicken, about 1TB
  • 10 sage leaves - divided
  • 1/4 cup (63 g) Dijon mustard
  • 1/4 cup (82 g) honey
  • 1/8 - 1/4 tsp ground chili powder or to taste

Optional roasted vegetables

  • 8 oz (385 g) small new potatoes cut in half or quartered
  • 4 / 6 oz (170 g) shallots, peeled and cut in quarters
  • 1/2 (about 216 g) fennel bulb sliced in thin wedges
  • 4 garlic cloves cut in half lengthwise
  • 12 oz (358 g) grape tomatoes
  • 3 TB extra virgin olive oil - divided
  • 1 1/2 tsp Kosher salt- divided
  • 3 sprigs of thyme

Instructions

How to spatchcock a chicken.

  1. 1- Remove the neck and gizzards from the cavity of the chicken. Rinse the inside and outside with cold running water. Pat the chicken dry with paper towels.
  2. 2- Place the chicken on a cutting board breast side down with the legs pointing towards you.
  3. The back bone runs through the middle of the back and is about 1 inch to 1 1/2 inches wide.
  4. 3- Grab hold of the "tail" end with one hand and cut along a side of the backbone toward the neck with good kitchen scissors. Repeat on the other side of the back bone.
  5. 4- If you do not have kitchen scissors, score the skin through to the meat with a sharp chef's knife along each side of the backbone. Turn the chicken upright onto its neck, and slice along the side of the backbone. Cut through the skin, meat and bones down to the neck. Lay the chicken down and open the chicken up like a book, and cut through the other side of the backbone.
  6. 5- Once the backbone is removed, turn the chicken over breast meat facing up, and press down on the sternum until you hear a pop and feel the breastbone release and lie flat.
  7. 6- Tuck the wing tips under the back of the neck, or trim them off so they do not burn.
  8. Save the backbone for chicken stock.

Prep the chicken

  1. The night before, cut the back bone off the chicken.
  2. Generously, sprinkle Kosher salt all over the chicken on both sides. Slide a sage leaf under the skin and on top of the breast meat on each breast. Repeat for each thigh. Let the salted chicken rest for 30 minutes uncovered on the counter.
  3. Place the chicken in the refrigerator, uncovered overnight and up to 24 hours.
  4. One hour before you want to begin cooking take the chicken out of the refrigerator. Let the chicken come to room temperature.

Putting it altogether

  1. Preheat the oven to 425°F (218°C)
  2. While the chicken is coming to room temperature, make the honey mustard sauce. In a small bowl, mix together the mustard, honey, ground chili powder, and 1/4 teaspoon Kosher salt until combined.
  3. Rough chop, or snip with scissors, 4 sage leaves and add to the honey mustard. Taste and correct the seasonings.
  4. Once the chicken has come to room temperature, baste the chicken on both sides with the honey mustard. Get a good even coat over the whole bird .
  5. Place 4 sage leaves in the center of a low sided sheet pan, or 12-inch skillet,(30 cm) and place the chicken over the sage leaves.
  6. If adding the optional vegetables, put the potatoes, fennel shallots and garlic into a medium bowl. Stir in 2 TB extra virgin olive oil and 1/2 teaspoon of Kosher salt. Add the prepared vegetables in an even layer around the chicken on a sheet pan. Then scatter the thyme sprigs over the vegetables.
  7. Place in the oven and roast for 20 minutes.
  8. Meanwhile add the tomatoes in the same bowl you used for the vegetables, and stir in 1 tablespoon of extra virgin olive oil and 1/2 teaspoon Kosher salt. Later, scatter the tomatoes around the vegetables after 20 minutes of roasting.
  9. If you have honey mustard sauce left, baste the chicken with the remaining sauce. Use up all the honey mustard sauce.
  10. Rotate the pan left to right and front to back, and roast for 20 minutes more. Check the chicken and vegetables to see if they are done cooking. The chicken is done cooking when the internal temperature of the thickest part of the thigh is at 165°F (74°C) and the breast meat is 170°F (77°C), and the juices run clear. There should be no cloudy, pink or blood color in the meat juices. Make sure you check the temperature of both breasts and thighs. The vegetables are done when they are tender in the middle when pierced with a fork.
  11. If the chicken is not done, continue to roast and check at 5 - 10-minute intervals depending on how much more the chicken needs to roast. Often the breast and thighs cook at different rates and one is done roasting before the other. If either part is done and you still have a way to go before the other portion of the chicken is done, cut off the done part and let it rest on a carving board.
  12. If the vegetables are finished roasting before the chicken, remove the vegetables and place in a serving dish or plate. You want the vegetables to be tender, but still maintain its shape. Keep the vegetables warm while the chicken is roasting.
  13. When the chicken is done, place it on a carving board and let it rest for 10 - 15 minutes before cutting it up.
  14. Cut into 8 pieces and place on a platter surrounded by the roasted vegetables. Serve family style.
Nutrition Facts
Honey Mustard Spatchcock Chicken
Amount Per Serving (6 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

One Pan! One Meal! Let’s Eat Together and Feel all Right.

Bob Marley’s song, One Love, is swayin’ in my head.  “One Love! One Heart! Let’s get together and feel all right.”   Where it came from is anybody’s guess, but I am swayin’ and singing along with Bob Marley as I write. I hear his soothing and rhythmic voice clearly which is a lot nicer than the lawn mowers and cars that can drudge on in the background for the whole day. “One love! One Heart! Let’s get together and feel all right.” If I am to get a song stuck in my head, this mantra is a good one: a reminder to give thanks.

One Pan One Meal: Roasted Chicken dinner recipe

I am working and dancing around different music genres today, looking for inspiration everywhere. Earlier I had Tchaikovsky’s Nutcracker Suite waltzing through my mind while I was editing photographs of baby turnips.  It is so easy to take ordinary things for granted, but I have found since I started photographing ordinary things like turnips, I look for the extraordinary in the ordinary, and I see it within the shape, color and texture of the objects.

One Pan One Meal: Roasted chicken dinner recipe

While I was photographing turnips, I started to admire the grace, shape and color of young turnips, and they reminded of the dancing fairies in Disney’s movie Fantasia. Tchaikovsky’s Nutcracker Suite started playing in my head along with images of dancing turnip ballerinas.  Photographing baby turnips inspired fun visual imagines: my next task was to discover what delicious characteristics the humble turnip has to offer.

One Pan One Meal: Roasted chicken dinner recipe

One Pan One Meal: Roasted chicken dinner reicpe

There is nothing sexy about turnips. Even the name is off-putting and harsh. No one is going to lean in and whisper in a sultry voice, “Would you like to taste my turnips?” Who do you think could pull that off?  Before you find your way to the exit door, stop and consider giving the humble turnip a try for your next dinner idea.

One Pan One Meal: roasted chicken dinner recipe

One Pan One Meal: Roasted chicken dinner reicpe
Sheet Pan Dinner with Chicken, Carrots, Turnips and Tarragon

Young turnips bulbs have a smooth and pearly white flesh with fresh green leaves that have a peppery smell. If you can get turnips with their greens intact use them in your meal. Other than soup, turnips can be braised or roasted, and pair well with carrots and other root vegetables. I particularly like turnips braised in butter with leeks, carrots, and fresh tarragon.

One Pan, One Meal roasted chicken dinner recipe

Combining turnips with carrots and chicken makes a simple and delicious family meal, that everyone in your family will enjoy and want to come together for a weeknight dinner. The dinner preparation becomes easier when you roast all the ingredients together in one pan. Oven roasted carrots add body and extra sweetness to the baby turnips, and oomph to the chicken. This sheet pan dinner recipe will make a delicious meal and satisfy the demands of fussy eaters. There will be no disagreements at your family table when you offer everyone’s favorite pieces of chicken along with sweet roasted vegetables.

One Pan One Meal: Rosted chicken dinner reicpe

One Pan One Meal- roasted Chicken dinner recipe

 

Common does not mean plain and boring. Find inspiration in all things and gather together for a delicious family dinner. One pan! One meal! Let’s eat together and feel all right.

Enjoy!

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Mediterranean Style Roast Chicken with Carrots, Turnips and Tarragon

A Mediterranean style chicken dinner is easily accomplished using one sheet pan to oven roast chicken, carrots, turnips, and mushrooms. The chicken is lightly marinated with Herbs de Provence and can be marinating up to 24 hrs in advance. Fresh tarragon seasons the vegetables and compliments their natural sweetness. It is a simple and elegant dinner that will encourage the whole family to gather at the table and enjoy a family meal together. Serve with a simple green salad with a light vinaigrette.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Author Ginger

Ingredients

Chicken

  • 1 4-5 lb 2k chicken, or already cut up (bone in, skin on) chicken pieces (See Note)
  • 1 Tb minced garlic approximately 2-3 large cloves of garlic
  • 1 1/2 tea Herbs de Provence
  • 1 tea Kosher salt
  • 1 Tb olive oil
  • Fresh ground pepper (4-5 turns with the mill)

Vegetables

  • 1 lb about 450 g baby turnips
  • 1 lb about 450 g small carrots
  • 8 oz about 250 g mushrooms
  • 1/2 tea Kosher salt
  • 4 sprigs fresh tarragon divided
  • 1 Tb olive oil

Pan Gravy

  • Juices from roasting chicken
  • 1/2 cup 125 ml dry white wine
  • 1/4 - 1/2 cup 62 - 125 ml chicken or vegetable broth (low sodium if not homemade)

Instructions

For the Chicken

  1. If you have a whole chicken, cut the chicken up into 8 pieces .
  2. You can follow the instructions on the link or just use already cut up chicken. Once the chicken is cut up spread the pieces across the cutting board.
  3. Sprinkle the Kosher salt evenly over the chicken pieces on both sides of the chicken.
  4. In a large bowl, big enough to hold all the pieces of chicken, add the minced garlic, olive oil, and Herbs de Provence, and ground pepper. Stir to combine. Add the chicken pieces to the bowl with the herbs and mix the chicken with the herb mixture until the herbs are evenly coated each piece of chicken.
  5. Cover the bowl with the herbed chicken with plastic wrap and refrigerate for a couple of hours up to 24 hours.
  6. Take the chicken out of the refrigerator 1 hour before you want to begin the cooking process. This will bring the chicken up to room temperature.
  7. Preheat oven to 375˚ F

Vegetables

  1. If you have organic turnips and carrots, examine them for bruises and dirt and determine if they need to be peeled. Peel vegetables with a vegetable peeler if needed. Cut the turnips into wedges. Cut the carrots into sections similar in length with the turnips. Cut each carrot section in half lengthwise, then cut each half into wedges similar in size to the turnips.
  2. Clean then cut each mushroom into quarters.
  3. Place all the vegetables in to a medium size bowl and mix them together.
  4. Strip the leaves off each tarragon sprig. Reserve the stems and divide the tarragon leaves into two piles. Take one of the piles and bunch the tarragon leaves together into a tight pile then mince with a sharp chef knife.
  5. Add the minced tarragon, olive oil, Kosher salt and black pepper to the bowl with the vegetables. Mix together with your clean hands until the vegetables are evenly covered with the herbs and olive oil.
  6. Save the other pile of tarragon leaves to add when the vegetables are done. Do not mince them until just before you add them to the vegetables.

Putting it all together.

  1. Put the chicken pieces on a large rimmed sheet pan, my pan is 12 1/2" x 17 1/2" (32 cm x 44 cm), then arrange the prepared vegetables around the chicken pieces. Add the tarragon stems with the vegetables.
  2. Put the chicken and vegetables into the pre-heated oven and bake for 40 minutes.
  3. If the vegetables are done before the chicken, remove the vegetables from the pan with a slotted spoon and put in a heat proof dish. Remove and discard the tarragon stems. The vegetables are done when they feel tender, but not mushy, when pierced with a fork. Mince the remaining fresh tarragon and add to the roasted vegetables.
  4. Cook the chicken until the juices from the chicken run clear after the chicken has been pierced with a fork. (Internal temperature of the chicken should be around 165 - 170 degrees F) When the chicken is done, take the pan with the chicken out of the oven, turn on the broiler and move the rack to the upper third portion of the oven. If you have not done so already remove the vegetables from the pan before you broil the chicken. Put the pan back in the oven to broil and crisp up the chicken skin, about 5 minutes.

Pan juices

  1. When the chicken is done and skin crispy, put the baking sheet across two stove burners.
  2. Remove the chicken from the pan and place the chicken on serving plate. Add the roasted vegetables to the platter with the chicken and cover with foil to keep warm.
  3. Turn on the two stove burners to medium and pour 1/2 cup of dry white wine into the pan with the juices. Deglaze the pan by scraping with a wooden spoon, the brown, caramelized goodness off the sides and bottom of the pan. The liquid and the motion of the wooden spoon against the sides will get the golden color and flavor off the sides of the pan and into the juices. Bring the liquid to a gentle boil and slightly reduce. Add the chicken stock and continue you stir the juices until they come to a slight boil. Taste your pan juices and add, more stock, or wine, or seasoning to suit your taste. Be careful not to over salt the pan juices.
  4. Pour the pan juices over the roasted chicken and vegetables and serve. A simple leafy green salad is a great accompaniment.
  5. Enjoy!

Recipe Notes

If you have never cut up a whole chicken before and are not comfortable starting it, feel free to buy chicken already cut up. It is good to have a good sharp chef knife and kitchen scissors when you cut through bone. If you do not own them buy whatever chicken parts you and your family prefer. The cooking time in this recipe is based on chicken with the bone in and skin on the meat. Sometimes already cut up chicken breasts are particularly large. If you cut chicken breasts in half across the middle they might finish cooking before the thighs and drumsticks. The video by NY Times Cooking is very instructive about how to cut up a whole chicken. I have been cutting up chickens for years and I learned new information from it.

Feeling ambitious? Make a delicious fruit gallette for dessert. You can substitute plums for nectarines, or any seasonal fruit.

 

 

© 2016 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

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