It’s pretty unbelievable to me, but I have less then 2 weeks until I go on vacation! It seems to me that the summer just started, and it’s already the end of July… incredible! Part of me says SLOW DOWN!!!!! but of course I’m also looking forward to vacation. Just being able to relax for 2 weeks, away from work and all the daily stresses will be awesome. In these two weeks of crunch time one of my major goals is to use the food that I have in the pantry/fridge/freezer before I leave. Ron won’t be going with me, and since he doesn’t know how to cook (other than grilled cheese sandwiches, bacon, eggs, chicken, and microwavable meals), I really want to make him some meals for the 2 weeks I’m away. I did this last year too- made and froze a bunch of meals, and just wrote the instructions on the outside of the containers so that he would have some good home-cooked meals, and not eat fast food for 2 weeks straight. It really worked out so well, and made me feel a little better about leaving. Also, since he didn’t eat every meal, it was wonderful to come back from vacation and have a few pre-made meals I could pop in the oven, and not have to worry about going grocery shopping immediately!
This is the first meal in Operation Clean Out the Fridge. I bought a whole chicken about a month ago when there was a great sale going on at the supermarket and kind of forgot about it. When I was perusing my Everyday Food Special Summer Issue this roast chicken recipe caught my eye. I love roast chicken- it’s economical and can be used for multiple meals. I especially love using the flat-roasted (or spatch-cooked) method as it doesn’t take quite as long for the chicken to cook, and it cooks more evenly. The first time I butterflied a whole chicken I was really intimidated, but it’s super-easy!! Nothing to be scared of at all! This roast chicken was great! I loved the herby, lemony, slightly spicy flavor to it, and I was really excited to use herbs from my garden. Wonderful!
Roast Chicken Diavolo
1 Tbsp fresh rosemary leaves, finely chopped
1 Tbsp fresh oregano leaves, finely chopped
2 whole dried chiles de arbol, crumbled, or 3/4 tsp red pepper flakes
2 tsp finely grated lemon zest
1 Tbsp lemon juice
Coarse salt and freshly ground black pepper
2 Tbsp plus 1 tsp extra-virgin olive oil, plus more for baking dish
1 whole chicken (3.5-4 lbs), rinsed, patted dry, and butterflied (cut out backbone, turn chicken over and open, and press down firmly!)
2 red bell peppers, cut into 1/2-inch strips
1 large yellow onion, root end intact, cut lengthwise into 1/2-inch wedges
1/2 cup dry white wine, such as Pinot Grigio
1. Preheat oven to 425 degrees. Place one rack in middle of oven, and the other in the upper third. Mix together the rosemary, oregano, chiles de arbol or red pepper flakes, lemon zest, lemon juice, and 1-2 tsp freshly ground black pepper (use more if you’re brave- the recipe actually called for 1 Tbsp). Coat a 9×13 baking dish with olive oil, and place the chicken in the pan, skin side up. Spread the herb mixture under the skin of the chicken. Sprinkle chicken with salt, and drizzle with olive oil.
2. Place chicken in the oven, on the upper rack and roast for 10 minutes. Meanwhile, mix the bell peppers, onion, and 2 Tbsp of olive oil together on a rimmed baking sheet. Spread in a single layer, and season with salt and pepper. After the chicken has roasted for 10 minutes, add the wine to the baking pan with the chicken. Also, put the baking sheet with the peppers and onions in the oven on the center rack. Roast for 20 minutes.
3. Remove both of the pans from the oven, and using tongs, transfer the peppers and onions to the baking dish with the chicken, arranging them around the edges of the chicken. Place back in oven (on middle rack), and roast for 20 minutes more, or until chicken is done (the thickest part of the thigh should be 165 degrees). Let rest for 10 minutes, and then carve. You can serve this warm, or at room temperature.
Source: Everyday Food (Special Summer Issue, 2011)