I’ve written about how  Christine’s Sunday Night Whole Roasted Chicken tastes so good that I’m unable to spare a few minutes to take a photo for the blog.  I’ve made the roasted chicken several times since writing about it on the blog, and each time, I want to eat it immediately!  No time to stop and take photos.  Forget that.

Well, I’ve found another winning roasted chicken recipe that Rebecca of From Argentina with Love shares with her readers — Chicken and Potatoes.  When I finished making the Chicken and Potatoes, I mustered all my human strength not to eat the chicken immediately.  This time I was able to spare a few seconds to photograph the Chicken and Potatoes.  Just barely.  This simple Roasted Chicken dish was soooo tasty.  As Rebecca described, the potatoes did have an extra tang, which made it extra special.  She shares the secret to the delicious potatoes in the recipe below. 

So… Now, I have two AWESOME roasted chicken recipes.  Yay for me!

Paz  *excited*

Pollo con Papas a la Florencia/Florencia’s Chicken and Potatoes

From Argentina with Love

Rebecca’s note:

Florencia made this for me as one of my first meals the first time I met her, and I had never tasted anything like it!  Since then, it’s one she knows will be a hit, and she makes it anytime we visit.  It’s one of the most satisfying meals I can think of–and the simplest to prepare!  The secret is the white wine–it gives the potatoes an extra tang.

one whole chicken, cleaned

coarse salt

pepper

one lemon

olive oil

1 cup dry white wine

5 cloves garlic, peeled but still whole

5 russet potatoes, peeled and sliced into ‘fries’

Preheat the oven to 375 degrees Fahrenheit.  Rinse the chicken and remove the packet inside.  Put the chicken in a baking pan, and drizzle olive oil over the chicken, rubbing it into the skin.  Squeeze the juice of  the lemon over the chicken, and stuff the lemon halves into the cavity.  Salt and pepper the chicken to taste. 

Meanwhile, put the cut potatoes in a bowl and drizzle in olive oil, using your hands to mix them around so that they are lightly coated in oil.  Salt liberally.

Put the potatoes around the chicken in the casserole dish.  Place the garlic cloves around in the potatoes.  Bake for about 40 minutes.  After this time, pull the chicken out, and pour the wine over the potatoes.  Increase the oven temperature to 450 degrees.  Return the chicken to the oven, rotating the pan, for about 30 minutes more, testing for doneness using a meat thermometer, 170 degrees.

Click on photo for larger image

I got this recipe while watching Jamie Oliver’s show, some time ago, on the FoodNetwork channel. The recipe wasn’t posted on the food site. Luckily, I’d scribbled notes as I watched the show.

Jamie’s ingredients included clams, mussels, snapper, red mullet, brine (you can use any shellfish and fish). I used salmon, clams, and mussels. The recipe called for potatoes but I decided to add corn, as well.

Loose instructions:

Heat olive oil and add red onions (chopped); add garlic (chopped) and chili (chopped) for taste; let fry for a while; add mussels and clams – when they cook they’ll open up and give flavor; add French white wine (Chardonnay) – about 1 wine glass; add the fish on top – fish will slowly steam; add ½ tin Italian whole tomatoes (or fresh); add chopped parsley – finely sliced; add olive oil; add sliced potatoes (spring/baby potatoes) and let slow simmer for about 5 minutes until the wine evaporates.

Serve and garnish with parsley and top with the aioli. Drizzle evoo on top.

Make aioli:
Mayo; add lemon zest of 1 lemon; add some lemon juice; add one clove garlic grated; mix the mayo mixture.

All I can say that this was simple and good. I liked it a lot!

Paz

Click on photo for larger image