Salmon with Lentils

Recipe by Connie DeSousa from Top Chef Canada Episode 12.
Directions for: Lemon Roasted Chicken, Roasted Potatoes, Green Beans with Toasted Almonds and Arugula with Crisp Prosciutto

Ingredients

Brine

4 L of water

juice of 2 lemons, lemon halves reserved

4 sprig thyme

2 clove garlic

2 Tbsp honey

1 cup salt

2 bay leaves

2 2 lb(s) whole chickens

Lemon Roast Chicken

chickens from Brine

2 lemon halves, reserved from Brine

2 clove of garlic, reserved from Brine

1 onion, roughly chopped

4 sprig of thyme, reserved from Brine

butter, softened

salt

pepper

Roasted Potatoes

1 lb(s) multi-coloured mini potatoes, washed and cut in length-wise

cup chicken drippings, reserved from Lemon Roasted Chicken recipe

juice of 1 lemon

4 sprig of thyme, leaves picked, plus 4 sprigs for garnish

2 Tbsp butter

1 clove garlic, sliced

salt

pepper

Green Beans with Toasted Almon

4 Tbsp butter

1 clove garlic, sliced

lb(s) green beans, trimmed and blanched

1 Tbsp preserved lemon, chopped

2 tsp lemon juice

cup whole almonds, toasted

salt

Arugula with Crisp Prosciutto

4 slices of prosciutto, thinly sliced

juice of 1 lemon

cup olive oil

2 cup arugula

salt

pepper

Assembly

Lemon Roasted Chicken, carved

Green Beans with Toasted Almonds

Roasted Potatoes

4 sprig of thyme

Arugula with Crisp Prosciutto

Directions

Brine

1. Place all ingredients in a large Le Creuset Stockpot, except for chicken over medium-high heat.

2. Bring to a boil and remove from heat to cool.

3. Add chicken to cooled Brine, place in fridge for 12 hours.

4. Remove chicken from Brine, pat dry and set aside to roast. Reserve lemon, thyme and garlic from brine.

Lemon Roast Chicken

1. Preheat oven to 400F.

2. Place chicken in a Le Creuset Stainless Steel Roasting Pan. Stuff chicken with reserved lemon halves, garlic and chopped onion. Place thyme under skin of breast and legs.

3. Truss chicken, coat with butter and season with salt.

4. Place in oven. Roast until golden, and cooked to an internal temperature of 160F, approximately 1 hours. After 1 hour, check colour of chicken every 10 minutes, tent with tin foil to prevent from burning once golden.

5. Rest Lemon Roasted Chicken for 15 minutes before carving.

6. Reserve roasting pan and cup of chicken drippings for Roasted Potatoes recipe.

Roasted Potatoes

1. Preheat oven to 400F.

2. Place potatoes in reserved roasting pan from Lemon Roasted Chicken recipe with chicken drippings.

3. Add lemon juice, thyme, garlic and season with salt and pepper. Toss potatoes to coat and place in oven to roast until crisp and tender, approximately 30 minutes.

4. Mix butter and garlic with potatoes 10 minutes before removing from oven.

5. Remove from oven and set aside for assembly.

Green Beans with Toasted Almon

1. Heat butter in a large le Creuset Saut Pan over medium heat until butter is brown and nutty, approximately 2 minutes. Careful not to burn butter.

2. Add garlic, saut until golden. Add green beans, toss and season with salt.

3. Add preserved lemon peel, lemon juice and toasted almonds.

4. Set aside for assembly.

Arugula with Crisp Prosciutto

1. Preheat oven 400F. Line a baking tray with parchment paper.

2. Lay prosciutto on tray, place in oven and bake until crisp, approximately 7 minutes.

3. Remove and set aside to cool. Break into pieces once cooled.

4. Before serving, whisk lemon juice, olive oil, salt and pepper in a bowl. Add arugula and toss.

5. Sprinkle salad with prosciutto.

Assembly

1. On the right hand side of a large serving plate, place carved Lemon Roasted Chicken.

2. Place Green Beans with Toasted Almonds in the centre.

3. Place Roasted Potatoes beside Green Beans. Garnish with thyme sprigs.

4. Place Arugula with Crisp Prosciutto on top of Lemon Roasted Chicken and serve.

See more: Chicken, Potatoes, Dinner, Main