The only thing about this recipe is that you keep it simple, there is no stuffing of the chicken or putting veggies in the pan to roast with the chicken. I know, this kinda sucks if you're looking for a one pot meal, but really, the outcome is so worth making a side dish of veggies instead!
So to add a veggie I decided to make twice baked potatoes along side my chicken. And for greens, sauteed green beans. Topped off with a bottle of wine and I'm so in hog heaven right now:-)
The chicken recipe may sound a bit complicated on the original recipe website but really it isn't. I made a 3lb'r in the oven, placing the baking dish alongside a baking pan containing my cleaned russet potatoes. Bake them each for the same amount of time and you can end there for an even simpler menu than what I made (although the second part of my potatoes only took an few extra minutes).
The most complicated part to cook was the green beans and only cuz I blanched them first. But even then, their total cook time was about 6 mins!
This meal was amazing, all so easy to make, and a huge hit. I only wish I doubled up on the green beans cuz those went super fast! nom nom...
3-4 lb Whole Chicken
Salt, Pepper & Thyme
3 Tsp Kosher (Flake) Salt
-Rinse thoroughly and clean the Chicken.
-Pat dry with Paper Towels making sure to drain as much liquid as possible.
-Salt & Pepper the cavity of the Chicken.
-Truss the Chicken with twine (in a pinch you can use tooth picks to secure legs & wings to body of the bird)
-Place in baking dish and sprinkle with Kosher Salt.
-Bake at 450 for 55 mins.
-Take out of oven and sprinkle with Thyme then baste with juices & let rest for 15 mins, basting a couple of more times during this resting.
MM Twice Baked Potatoes
4 Medium-Large Russet Potatoes
1-2 Tbsp Butter (Unsalted)
3-4 Tbsp Yogurt (I used Greek Style Honey Flavored)
Salt, White Pepper (to taste)
Paprika & Chives (for garnish)
-Clean & scrub the Potatoes then place on baking pan and bake @ 450 for 55 mins.
-Remove from oven and cool about 10-15 mins.
-Reduce oven heat to 350.
-Make a slice cut lengthwise into the potatoes then scoop out potato meat into a bowl.
-Add Butter, Yogurt, Salt & White Pepper to potato and mash.
-Re-stuff potato shells with the mix and bake @ 350 for 20 mins.
-Garnish with Paprika & Chives.
Spicy Green Bean Saute
1 1/2 C (10oz) Haricorts Verts (Green Beans)
2 Qt Water
1 Tbsp Olive Oil
1 Jalapeno (sliced)
1 1/2 Tsp Crushed Garlic
1 Tbsp Shallots (sliced)
Salt & Pepper (to taste)
-Bring a pot with 2 quarts Water to boil then add the Haricort Verts and cook for 2 mins. (If using American Green Beans, cook for 3-4 mins)
-In a saute pan, heat Olive Oil, Jalapeno, Garlic, Shallots and S&P over med-high heat.
-Strain the Green Beans (I use silicone tongs) and immediately toss into the saute pot and saute, stirring (with tongs), for about 4 mins.