Chicken And Egg Salad

The fragrance of rosemary and lemons, backed by hints of onion and garlic is such an inviting combination, sure to draw even the most reluctant diner down from their room for Sunday supper. Serving this roast chicken with vinaigrette in place of gravy makes use of familiar flavours in a different way. Only a few spoonfuls of sauce are required for a burst of flavor.

Courtesy of Michael Olson
Directions for: Lemon Roasted Chicken & Boulangere Potatoes

Ingredients

Lemon Roasted Chicken

1 4 kg roasting chicken (air chilled, preferably)

1 onion, sliced

2 lemons, sliced

6 clove garlic, peeled

4 sprig fresh rosemary

extra virgin olive oil, for basting

coarse salt and ground black pepper

Vinaigrette

2 Tbsp fresh lemon juice

tsp Dijon mustard

1 tsp finely chopped fresh rosemary

4 Tbsp extra virgin olive oil

Boulangere Potatoes

2 Tbsp unsalted butter

4 cup sliced onions

2 tsp chopped fresh thyme

2 lb(s) Yukon Gold potatoes (1.1 kg)

1 clove garlic

2 cup chicken stock

Directions

Lemon Roasted Chicken

1. For chicken, preheat oven to 350 F (180 C).

2. Arrange half of the onion slices, lemon slices and 3 cloves of garlic in a roasting pan just a few inches larger than the chicken. Place the chicken on top of the onions and fill cavity with remaining onion, lemon and garlic.

3. Insert rosemary sprigs into cavity. Baste chicken with olive oil and sprinkle generously with salt and pepper.

4. Cover pan and roast for 20 minutes. Remove cover, baste chicken with juices from the bottom of the pan and continue roasting until an internal temperature of 175 F (80 C) is reached, basting 3 or 4 times during roasting.

5. Remove pan from oven and let chicken stand for 10 minutes before removing and carving.

Vinaigrette

1. While roast chicken is resting, prepare vinaigrette.

2. Strain onion, lemon and garlic from bottom of pan, saving juices to return to pan (discard vegetables). Place pan over medium heat and add lemon juice, stirring to pull up any caramelized bits.

3. Stir in Dijon mustard and rosemary and remove from heat. Whisk in olive oil slowly and season to taste.

4. To serve, carve chicken and spoon vinaigrette over chicken.

Boulangere Potatoes

1. In a saut pan over medium heat, melt butter, saut the onion until soft and evenly browned, about 20 minutes and remove from heat. Stir in thyme.

2. Preheat oven to 350F (180C).

3. Peel and slice potatoes as thinly as possible.

4. Rub a shallow casserole dish with the garlic clove.

5. Layer a third of the sliced potatoes in prepared dish, top with half the onions and season lightly. Repeat with remaining potatoes and onion. Pour chicken stock over potatoes, cover dish with parchment paper and then with foil.

6. Bake for 45 minutes then remove foil and plastic and bake 10-15 minutes longer until golden brown.

See more: Chicken, Main, Dinner, KitchenAid, North American, Roast