the recipe so there won’t be a ton leftover. I like to make potato salad early in the day so I get a taste ahead of time, I can serve it nice and cold and the flavors can develop for this tangy tasting tater salad. Very Good Potato Salad
1 1/4 cups
rice wine vinegar
sweet pickle relish
Freshly ground black pepper
Slather the chicken with a good extra virgin olive oil and season once again with salt and pepper.
I chopped up the leaves of 3 sprigs of fresh thyme, 6 leaves of fresh sage, and 1 sprig of rosemary (leaves removed) and sprinkled it over the chicken. I think that dried herbs would be okay if you can’t get fresh…
Roast the chicken over a bed of chopped carrots, celery, and onions add about ½ cup water and a splash of white wine or sherry.
at 400°. My oven runs very hot so I turn my oven down a bit and test for a 150° internal temperature and a 160° thigh temperature as Besh suggests.
Allow the chicken to rest for 30 minutes and in that time make a pan sauce if you like.
PAN SAUCE dapted from John Besh
fat from pan drippings
or one whole small shallot, minced
Aromatic vegetables, strained (I wanted a smooth sauce so I skipped adding the vegetables and the pan juices were full of flavor
Avocado, Green Beans and Almond Salad with Leftover Roast Chicken. I am one of those (if there are more people like me that is) who actually goes out-of-the-way to make a roast chicken, not to eat after it has been freshly cooked with painfully moist meat, skin crackling heavy the crunch of sea salt and running natural oils at the bottom of the pan where each careful bite is dipped, tossed, rolled and bathed to be consumed
Garlic andHerbs Marinated ChickenChicken Thighs Ready to RoastThighs after TurningRoasted Thighs. Their savory, herbal addition—combined with garlic, a little Dijon, and olive oil—turns ordinary chicken thighs into a very flavorful, inviting dinner
chicken thighsIdaho potatoes peeled and cut into large pieces (you could also use another type that you don't have to peel or chop)olive oilgarlic powderherbs de provencesalt and pepperPlace the chickenandpotatoes in a pan large enough so that they are in a single layer