Roast Garlic Chicken with red oak salad and lemon mustard vinaigrette
Makes 4 servings
Ingredients
-for the roasted chicken
1 ea. Fresh roasting chicken (about 4 to 4.5 lbs.)
1 ea. Medium yellow onion, peeled and chopped coarsely
1 head Fresh garlic head, cut in half
1 stalk Celery, washed and chopped coarsely
1 Tbl. Olive oil
1/2 ea. Juice and zest of lemon
to taste Salt and black pepper
-for the vinaigrette and salad
1 ea. Baking potato, peeled
1 head Garlic, cloves separated and root ends cut off
1 head Red oak leaf lettuce, the leaves separated, washed and chilled
1/2 each Juice and zest of lemon
1 tsp. Sherry wine vinegar (or substitute cider vinegar)
1 Tbl. Dijon mustard
3 Tbl. Olive oil
Preparation
-to roast the chicken
Pre-heat the oven to 350 degrees. Unwrap the chicken and remove the giblets from the cavity. Drain any liquid from the cavity and sprinkle liberally with salt and pepper. Combine the garlic, onion and celery and stuff into the cavity of the chicken. Tie the chicken's legs together with kitchen twine. Combine the lemon juice and zest with the olive oil and brush over the skin then season with salt and pepper. Place the chicken into a roasting pan or casserole and into the oven. Roast for one hour and 15 minutes or until the juices from piercing the leg run clear. Remove from the roasting pan and allow to rest for 15 minutes in a warm place.
-for the vinaigrette and salad
During the last 30 minutes of cooking, add the cubed potato and the garlic cloves removing them from the pan after the chicken comes out of the oven. Allow the garlic to cool then peel the cloves and reserve. Pour the fat out of the roasting pan but save the drippings to use in the vinaigrette. In the warm roasting pan, combine the lemon juice and zest with the vinegar and whisk in the olive oil. Season to taste with salt and pepper. In a larger bowl combine the lettuce with the garlic cloves, roasted potatoes and the vinaigrette from the roasting pan and toss together well. Place the salad in the center of each plate then separate the two breasts and legs and thighs from the chicken and arrange them around the salad. [Previous Recipe][Next
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