Roasted Chicken and Potatoes with Wine/Butter Sauce

2 chicken breasts, bone in, skin on

4 chicken thighs

1/2 cup olive oil

2 teaspoons smoked paprika

2 teaspoons garlic powder

2 teaspoons dried thyme

1/4 teaspoon cayenne pepper

1/4 teaspoon fennel seed, crushed

1 tablespoon kosher salt

1/4 teaspoon ground black pepper

10 new potatoes, cut in half

1/2 cup dry white wine

2 tablespoons unsalted butter

Preheat the oven to 375 degrees. Place the olive oil in a medium bowl and add the paprika, garlic powder, thyme, cayenne, fennel, salt, and pepper.

Mix well, add the chicken to the bowl, and toss to coat.

In a larger bowl, add the cut potatoes.

Add the chicken with sauce to the bowl of potatoes and toss until the sauce is combined well.

Transfer the chicken, skin side up, and the potaotes to a large roasting pan.

Roast in the oven for 30 – 40 minutes.

When all the chicken and the potatoes are roasted, set aside but put foil on to keep warm.

Set the roasting pan on the stovetop over medium heat and pour in the wine. Deglaze the pan by scraping the solids attached to the bottom with a wooden spoon.

Let the wine simmer for 5 minutes then add the butter, and stir until melted.

Return the chicken to the pan and mix with the sauce. Cook for 5 more minutes.

Transfer the chicken to a serving plate and pour the sauce over the chicken.

Here is the close-up:

I served this meal with a simple green salad.

Happy Cooking!

Let’s cook!

Roasted Leg of Lamb Marinade

1/4 cup Dijon mustard

1/2 cup dry red wine

3 tablespoons minced  garlic

1/2 cup olive oil

1/4 cup fresh mint leaves, chopped

2 tablespoons rosemary

6 lb leg of lamb, trim the fat

In a bowl, combine mustard, red wine and garlic.

Whisk and slowly drizzle in olive oil to form an emulsion.

Whisk in the herbs, salt and pepper.

Place the lamb in a large plastic bag and cover with marinade.

Refrigerate and let marinate for at least 8 hours and up to 24 hours. Be sure to turn the bag occasionally.

Baby Potatoes

2- 3 pounds baby potatoes

1/4 cup olive oil

1 teaspoon fresh lemon juice

1 tablespoon minced garlic

2 tablespoons fresh parsley, chopped

1 tablespoon fresh thyme, chopped

salt and pepper

No hazelnuts – I think I had one too many glasses of wine while I was setting up the picture for Jen to to take.

In a bowl, add all the ingredients above minus the potatoes.

Toss in potatoes and mix well coating them evenly. Set aside and let rest.

Preheat the oven to 350 degrees.

Place the lamb in a large roasting pan and let roast for 30 minutes.

Remove from the oven and spread the potatoes around the lamb. Return to the oven and roast for about one hour.

Remove the lamb from the pan and place on a platter to rest for 15 minutes before you carve it. Return the potatoes to the oven and continue to cook while the meat rest and you finish the rest of the meal.

Garlic and Hazelnut Green Beans

2 cups green beans, trimmed

1 shallot, sliced

4 cloves garlic, chopped

2 tablespoons olive oil

1 teaspoon lemon zest

1/4 cup chopped hazelnuts

salt and pepper

In a skillet roast the hazelnuts over medium heat.

In a pot combine garlic, shallot, olive oil, and lemon zest.

Add green beans and cook on medium heat for 5 minutes.

Remove from heat and stir in hazelnuts and let rest for 1 – 2 minutes before serving.

Time to serve the complete meal.

Here is how I did the plating:

Here is a close-up of the green beans:

Here is a close-up of the lamb:

This was a great get away for Jen and me. I am still stuffed from all the food we ate and Jen made me AWESOME french toast on Saturday morning (I was even served BACON!).

Time has flown by for us but I am one lucky guy and Jen, I love you!

Happy 1 year Anniversary!

Happy Cooking!