Roasted Chicken with Potatoes, Arugula, Garlic & Yogurt

Ingredients:

  •  1 1/2 pounds of chicken thighs and drumsticks
  •  1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2 inch slices
  •  2 1/2 teaspoons of kosher salt, more as needed
  •  1/2 teaspoon of black pepper, more as needed
  •  2 tablespoons of harissa (or use another thick hot sauce, such as sriracha)
  •  1/2 teaspoon ground cumin
  •  4 1/2 tablespoons extra-virgin olive oil, more as needed
  • 2 leaks, white and light green parts only, halved lengthwise and thinly sliced
  •  1/2 teaspoon of lemon zest (from 1/2 a lemon)
  •  1/2 cup of plain yogurt (do not use Greek yogurt)
  •  1 small garlic clove
  •  2 ounces of baby arugula
  •  Chopped fresh dill, as needed
  •  Lemon juice, as needed

Preparations:

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons of oil. Pour over chicken and potatoes and toast to combine. Let stand at room temperature for 30 minutes or up to eight hours in the refrigerator.

Meanwhile, in a medium bowl, combine leaks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons of oil. 

Heat oven to 425°. Arrange chicken and potatoes on the large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leaks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer. 

While chicken cooks, place yogurt in a small bowl. Grate garlic it’s over yogurt and season to taste with salt and pepper

To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and deal over mixture. Drizzle with oil and lemon juice and serve.

 

 

MAYONNAISE – FOOLPROOF LEMON – GARLIC

  • 1 clove of garlic, minced;
  • 4 oil-packed anchovies, minced (optional);
  • 1 large egg yolk, at room temperature;
  • 1 teaspoon of Dijon mustard;
  • ½ cup of extra-virgin olive oil;
  • 1 tablespoon of freshly squeezed lemon juice, plus more to taste; and
  • Salt and freshly ground black pepper.

In a small food processor or container of an immersion blender, combine garlic, anchovies, egg yolk and mustard. With machine running, slowly drizzle in 2 teaspoons of olive oil and process mixture until mixture is smooth and starts to thicken, about 2 minutes.

 With the machine still running, slowly add remaining olive oil, lemon juice and 1 teaspoon of very hot water. (A small splash from the kettle or tap is the right amount). Process just until mixture reaches a loose mayonnaise consistency. If it curdles or becomes too thick, mix in more hot water a little at a time, pulsing the machine so as to not overmix. Taste and adjust seasoning with more lemon juice, salt and pepper. Serve immediately, using a spoon to drizzle over salad, or cover and refrigerate up to 8 hours. Best served fresh, but keeps for 2 days.

 

PORK ROAST TUSCAN STYLE WITH GARLIC AND ROSEMARY

  • 2 cups kosher salt

  • 2 cups packed dark brown sugar

  • 10 large cloves garlic lightly crushed

  • 5 sprigs fresh Rosemary

  • 1 bone in center cut 4 pound pork loin roast with chine bone cracked, preferably from the rib end.  Cut meat from ribs before brining.

Dissolve salt and brown sugar in 1 ½ quarts hot tap water in a large stock pot.  Stir in garlic and rosemary.  Add 2 ½ quarts cold water and submerge meat and bones in the brine. Refrigerate 3 hours.  Rinse meet and ribs under cold water and dry thoroughly. While roast is brining, make paste:

  • 8-10 garlic cloves minced or pressed

  • 1 ½ T. finely chopped fresh rosemary leaves

  • 1 t. black pepper

  • 1 T. extra virgin olive oil

  • 1/8 t. kosher salt

When roast is out of brine, heat a 12” skillet over medium heat until hot.  Place roast, fat side down, in the skillet and cook until well browned, about 8 minutes.  Transfer roast browned side up to a rimmed  baking sheet and set aside.  Pour off fat from skillet and add 1 cup dry white wine.  Bring to boil and scrape up loose browned bits.  Set skillet aside.

Make a lengthwise incision in the pork loin stopping an inch from the edge.  Open like a book and rub 1/3 of the garlic paste on the meat.  Rub the remaining
paste on the cut side of the ribs where the meat was originally attached.  Tie the meat to the ribs exactly where it originally was.  Sprinkle the browned side of the roast with pepper.   Pour the reserved wine and brown bits from the skillet into the roasting pan.  Roast, basting the loin with the pan drippings every 20 minutes until the center registers about 140 degrees (65-80 minutes).  If wine evaporates, add about ½ cup water to the roasting pan to prevent scorching.