Best 2 Roast Chicken With Crunchy Seaweed And Potatoes Recipes
Indulge in a culinary journey with our succulent roast chicken, artfully complemented by crispy seaweed and tender potatoes. Embark on a taste adventure with three irresistible variations of this classic dish:
1. **Savory Roast Chicken with Crunchy Seaweed and Garlic Herb Potatoes:** Immerse yourself in the harmonious blend of savory roasted chicken, enveloped in the umami-rich crunch of nori seaweed. Alongside, savor the delectable garlic herb potatoes, infused with a symphony of aromatic herbs, promising a delightful symphony of flavors with every bite.
2. **Roasted Chicken with Crispy Seaweed and Spicy Szechuan Potatoes:** Ignite your taste buds with the fiery allure of roasted chicken, coated in a tantalizing Szechuan sauce. This piquant delight finds its perfect match in crispy seaweed, while the spicy Szechuan potatoes deliver a thrilling burst of heat and flavor that will leave you craving more.
3. **Lemon Herb Roast Chicken with Crunchy Seaweed and Parmesan Roasted Potatoes:** Experience a refreshing twist on the classic roast chicken, infused with zesty lemon and aromatic herbs. The crispy seaweed adds a touch of umami, while the Parmesan roasted potatoes offer a golden-brown, cheesy indulgence that elevates this dish to a new level of culinary delight.
Prepare to tantalize your palate with these three exceptional roast chicken recipes, each offering a unique flavor profile that will satisfy even the most discerning taste buds.
CRISP-SKINNED CHICKEN WITH ROSEMARY POTATOES
Kick up the classic combination of chicken, rosemary, and potatoes ever so slightly. The bird is rubbed with butter, salt, and -- the secret ingredient -- cornstarch. It's the key to the crunchy-crisp goodness of the skin. The potatoes, tossed with olive oil, develop a pale-golden crust while staying delectably tender within.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h45m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Cook potatoes in salted boiling water until tender, 11 to 13 minutes. Drain. Return potatoes to pot, and shake over low heat to dry and fluff. Coat with oil, and season with salt.
- Mix together 1 1/2 teaspoons salt and the cornstarch. Pat chicken dry with paper towels. Rub skin with butter, and season with salt mixture. Stuff some rosemary into cavity. Pile remaining rosemary on a rimmed baking sheet.
- Place chicken, breast side up, on rosemary, and tuck wings under. Tie legs together with kitchen twine. Scatter potatoes around chicken. Roast for 30 minutes. Remove from oven, and flip potatoes. Return to oven, rotating sheet. Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 165 degrees, about 30 minutes more. Let chicken rest for 10 minutes before serving. If potatoes aren't golden, toss with rosemary, and return to oven.
ROAST CHICKEN WITH POTATOES "BY THE WALL"
Provided by Marie Devito Crowley
Categories Chicken Herb Potato Poultry Roast Kid-Friendly Dinner Lemon Root Vegetable Winter Oregano Bon Appétit Los Angeles California Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Brush inside of large roasting pan with 2 tablespoons oil. Combine remaining 4 tablespoons oil, garlic, and 1 1/2 teaspoons oregano in bowl. Add potatoes and toss to coat. Sprinkle potatoes with salt and pepper. Sprinkle chicken with remaining 1 1/2 teaspoons oregano, salt, and pepper. Arrange chicken in single layer in center of prepared pan. Arrange potatoes around chicken. Drizzle chicken with lemon juice and any remaining oil mixture from bowl of potatoes.
- Roast chicken and potatoes until chicken is cooked through and potatoes are tender, about 1 hour 10 minutes.
Tips:
- To achieve crispy seaweed, choose nori sheets that are fresh, not stale. Fresh nori will yield a vibrant green color and a delightful crunch.
- Cut the potatoes evenly. This will ensure they cook uniformly, resulting in tender insides and irresistibly crispy exteriors.
- Don't overcrowd the roasting pan. Space the chicken and potatoes so they have enough room to roast, promoting even cooking and a golden brown exterior.
- Roast the chicken and potatoes in a hot oven. This initial high temperature will help sear the chicken skin and crisp the potatoes.
- Baste the chicken with melted butter throughout the cooking process. This step will keep the chicken juicy and prevent it from drying out.
- Use a meat thermometer to ensure the chicken is cooked thoroughly. Insert the thermometer into the thickest part of the thigh; it should read 165°F (74°C).
- Let the chicken rest before carving. This allows the juices to redistribute, resulting in tender and flavorful meat.
- Garnish the dish with fresh herbs like thyme, rosemary, or parsley for an extra touch of flavor and visual appeal.
Conclusion:
This roast chicken with crunchy seaweed and potatoes is a culinary delight that combines the classic flavors of roasted chicken with the unique umami taste of crispy seaweed. The potatoes add a delightful textural contrast and a satisfying side dish. Whether you're hosting a dinner party or preparing a cozy family meal, this dish is sure to impress with its tantalizing flavors and vibrant presentation.
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