âEvery single one of us needs every single one of us.â ~ Brian Andreas
NOTE: I spend my Wednesdays Unplugged from appointments. Itâs my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian âQuote Cupâ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipesâŚand love getting recipes you would like to share!
Happy Halloween! Saw this amazing display on our way to a showing in St. Paul last week.
RECIPE OF THE WEEK
This recipe for roast chicken with lots of garlic caught my attention at Bon Appetit. The recipe recommended serving it with bread for dipping. I found a suggestion to let the chicken sit in the refrigerator to crisp up the skin for roasting but missed the suggestion to broil at the end to brown the chicken, which I would do next time. Yes, next time… reviews were that it was delicious!
ROAST CHICKEN with LOTS OF GARLIC
- 4 chicken legs and thighs (about 2 1/2 pounds)
- Kosher salt
- 4 heads of garlic, halved crosswise
- 1 lemon, thinly sliced in rounds, seeds removed
- 1 red chile (such as Fresno), quarter lengthwise, seeds removed if desired
- 3 bay leaves or 5 sprigs thyme
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- Country-style bread, toasted (for serving)
Season chicken generously all over with salt and place in prepared pan. Refrigerate overnight, uncovered, to crisp the skin.
Preheat oven to 325 degrees F. Add garlic, lemon, chile, bay leave, and a few grinds of pepper to the pan of refrigerated chicken. Pour in oil and toss everything to coat. Turn garlic heads cut side down so they are in contact with the baking dish (will help them brown).
Roast chicken, rotating pan once, until meat is almost falling off the bone, 75-90 minutes. Broil at 400 degrees F for 5 minutes at the end to brown chicken.
Let chicken cool in pan 10 minutes, then serve with bread.
