Friday, July 20, 2012

lemon basil pan roasted kitchen! kitchen!

I loosened the skin of this half chcken and inserted some
bunches of lemon basil and garlic under the skin.
The result was a time travel back to my childhood.
Just to make it a one dish meal, I roasted quartered
potatoes, poblano peppers, and shallots with the chicken.
The drippings becomes the sauce for this delicious dish.
The How And The What: Serves 2
Half a Chicken/Natural or organic
Season generously with the amazing dry rub both inside out
Lossen the skin gently and insert some lemon basils under the skin and 2 cloves of garlic that is cut in half (make sure you season the inside also before stuffing it with basil).
On a separate bowl season with salt and drizzle some olive oil on the potatoes, poblano peppers, and shallot; then scatter them around the chicken on a large cast iron pan.
Bake on a preheated oven 350F for 50 minutes until done. Broil for 3 minutes on high to get that blackened roasted color.
Garnish with bunches of fresh lemon basil and serve with jasmin rice.

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