The DamFam survived its spring break vacation, complete with a ginormous blizzard and four days of skiing out west. We’re home safe and sound, the punks are back in school, and I’m just itchin’ to make a mess of my kitchen – mainly because I’m tired of eating dinner out, but also because I’m in total denial over the massive pile of laundry that’s waiting for me upstairs. Blech!
I’m so excited to see that these delicious free range chickens are featured in the new ad! I haven’t made a roast chicken in forever and I’ve had this recipe sitting in my ‘TRY THIS’ pile – what a perfect time to give it a go. At $1.99 a pound, this chicken fits in perfectly with my husband’s renewed mandate of cutting back on expenses after a pricey ski vacation.
You’ll need to pop out to the Store to grab a chicken, but you probably already have the rest of the ingredients sitting in your fridge or pantry. If you’re not in to cutting up your own chicken (I’m not, eeew), ask your friendly Sendik’s butcher to do the dirty work for you (I did). You’re going to need to have the chicken split along the back bone, then split again along the breast bone. This is going to help the chicken roast much faster, making it the perfect recipe for a fast weeknight dinner.
While the chicken is roasting, mash up some potatoes and steam a bunch of sale asparagus or broccoli and voila!…dinner is served.
It’s good to be home, I missed you!
ROASTED CHICKEN WITH GARLIC AND MUSTARD
Source: Recipe by Jacques Pepin for foodandwine.com
- 1 – 4 lb chicken (Sendik’s Free Range Chickens are on sale)
- 4 large garlic cloves, minced
- 2 T. Dijon mustard
- 2 T. dry white wine
- 2 T. olive oil
- 1 T. soy sauce
- 1 t. Tabasco
- 1 t. herbes de Provence
- ½ t. salt
Preheat the oven to 450°. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and cut along the breast bone to split the chicken in half. Place each half on a work surface and press on the breast bone to flatten each half.
In a bowl, mix all of the remaining ingredients. Place an oven proof skillet over high heat. Turn the chicken breast side down and spread it with half of the mustard mixture. Turn the chicken breast side up; spread with the remaining mixture.
Transfer the chicken to the hot pan, skin side up, and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 – 35 minutes, until the skin is browned and the chicken is cooked through. Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.Featured, Fresh, Frugal, Fabulous | March 30th, 2010