Serve up one-pot roast chicken with a French twist

Bored with your roast chicken? Try chef Marc Murphy's version, which is on the menu at his new restaurant Kingside in New York City. Here, he also shares recipes for kale salad, salt and pepper fries, and fregula mac 'n' cheese.

Kale salad with olives, goat cheese, toasted almonds and lemon vinaigrette
Servings:

Makes 4 servings

Ingredients

    • 1 bunch red kale
    • 1 bunch American kale
    • 1 cup toasted slivered almonds
    • 1 cup castelvetrano olives
    • 1 cup olive oil
    • 1/2 cup goat cheese
    • Juice of three lemons, and zest
    • Salt and pepper

Preparation

Baking Directions:

Fregula mac and cheese
Servings:

Makes 4 servings

Ingredients

    • 1 pound fregula
    • 1 cup butter
    • 1 cup all-purpose flour
    • 32 oz heavy cream
    • 32 oz milk
    • 1 3/4 cups yellow American
    • 1/2 cup pecorino
    • 3/4 cup cheddar
    • 1/2 cup parmesan
    • 1/4 sriracha

Preparation

Baking Directions:

Roast chicken with potatoes and vegetables
Servings:

Makes 2 servings

Ingredients

    • 1 whole chicken
    • 6 small Yukon gold potatoes (cut in half)
    • 6 whole shallots (peeled)
    • 2 carrots (peeled, and cut on the bias)
    • 2 heads of escarole (rinsed, and cut into 1 1/2 inch pieces)
    • 4 sprigs of thyme
    • 4 sprigs of rosemary
    • 1 onion (cut in half)
    • 2 cloves of garlic
    • 1/2 lemon (cut in half)
    • 2 tablespoons Dijon mustard
    • Salt
    • Pepper
    • Olive oil

Preparation

Baking Directions:

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