Friday, July 13, 2007

Post #9 - Chicken Dinner

Whole chicken covered liberally with olive oil, lemon juice, basil, oregano, garlic powder, seasoned salt and paprika, roasted at 350 degrees in my Descoware Dutch oven, first 20 minutes upside-down, remaining hour and 10 minutes breast-side up.
Served with white rice, sauteed fresh fava beans with caramelized onions, and sauteed verdolagas with garlic, red chili flakes, and a touch of cider vinegar.

I will never roast a chicken in any other pot. I think the fact that the chicken almost completely fills the pot, with not much wasted air-space, has something to do with the incredible juiciness and flavorfulness (is that a word?) of the resulting meat (even the breast!).

Maybe pictures next time. I was too amazed at the flavors to think about a camera.

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