Richard Blais spices up a classic: Roasted chicken

When you're not sure on what to cook for dinner, roasted chicken never fails. But don't stick to the basic recipe, try something different. Here, Richard Blais, winner of “Top Chef: All-Stars,” shares his new twist on the classic by adding some lemon curd and some black pepper.

Lemon curd and black pepper roasted chicken
Servings:

Serves 4

Ingredients

  • The brine

    • 1 tablespoon black peppercorns
    • 2 teaspoons Szechuan peppercorns (optional)
    • 2 teaspoons coriander seeds
    • 8 cups water
    • Scant 1 cup Kosher salt
    • 1 fresh red Thai chile, sliced, or 1 teaspoon red pepper flakes
    • One 4- to 5-pound free-range chicken
  • Lemon curd

    • 4 large egg yolks
    • 1⁄3 cup sugar
    • Grated zest and juice of 2 lemons
    • 2 tablespoons unsalted butter, diced
    • 1 tablespoon black peppercorns
    • 1 teaspoon coriander seeds
    • 1 teaspoon finely chopped fresh rosemary or
    • 1⁄2 teaspoon dried
    • 1 teaspoon finely chopped fresh sage or 1⁄2 teaspoon dried
    • 1 tablespoon water

Preparation

Baking Directions:

Charred artichokes with smoky lemon aioli
Servings:

Serves 4

Ingredients

    • 4 large globe artichokes, stems trimmed
    • 1 cup Aioli or good-quality store-bought mayonnaise
    • 3 tablespoons chopped fresh dill
    • 2 tablespoons drained capers, chopped
    • 1 teaspoon finely grated lemon zest
    • 2 teaspoons fresh lemon juice
    • 1⁄2 teaspoon smoked sea salt
    • 1⁄4 teaspoon smoked paprika
    • Hot sauce, such as Tabasco or Crystal, to taste
    • Freshly ground black pepper to taste

Preparation

Baking Directions:

Serving Directions:

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