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Video: Cook up a classic with this roast chicken recipe

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    >>> chicken could be a little boring but not today. a one pot chicken and vegetable recipe with a french twist .

    >> it's so simple, healthy, delicious, mark murphy put it on the menu of his new restaurant here in new york city . good to see you.

    >> good to see you.

    >> your team ended up with kale which is the hottest vegetables.

    >> it is and i decided i have to use that stuff. i started researching kale and there's all sorts of different kales. so on my menu i have a grilled kale salad. some of it we're blanching it and the rest i'm throwing on a grill. it's simple. it's let me juice, olive oil and lemon zest and then almonds in there.

    >> this is so good for you.

    >> it's good for you.

    >> friends with benefits.

    >> exactly. i was looking up some of the interesting facts about it and it's a heck of a green. it has vitamin c , vitamin a, vitamin k . i don't know what vitamin k does but it's got to do something good for you. it's called a vitamin. then we're going to toss it with beautiful green olives and some ald mondaalmonds which i toast. don't use them raw. you're allergic to them sometimes if they're raw but if you toast them a little bit --

    >> add cheese to that.

    >> and then garnish it.

    >> let's get to the main event .

    >> all right.

    >> that's what we're all about here.

    >> how do you dress it.

    >> hello chicken. how are you?

    >> works every time.

    >> and you have to put some salt.

    >> you have to get intimate with your chicken.

    >> you have to get in there and put salt and pepper and seasoning. i have thyme and rosemary and garlic. i already stuffed this little guy here.

    >> but the other neat thing is you're going to cook it in the pan with vegetables.

    >> very simple, make a figure 8 like this, come around and keep these guys close and flip her over and tie it.

    >> tie.

    >> it's so simple. but go around twice so the knot doesn't slip.

    >> put that in the pan.

    >> we have like 30 seconds. we're doing the speed version.

    >> a little olive oil on here.

    >> crisp up the skin nicely.

    >> then your salt and pepper .

    >> let's go where we have the finished deal.

    >> in the oven in the one pot.

    >> there we go.

    >> that is perfect.

    >> did you put the vegetables in after? later?

    >> about 15 minutes into the cooking process.

    >> the juices are more combined.

    >> you want the juices to be part of your dish.

    >> how long would a chicken of that size --

    >> i'll take a little bit of kale.

    >> how long do you want to let it sit?

    >> at least ten minutes. you want the juices to relax.

TODAY recipes
updated 10/31/2013 5:33:11 PM ET 2013-10-31T21:33:11

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

  • 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

Season the American kale with salt, pepper and olive oil and place on a medium grill and char Blanch the red kale and place in an ice bath and remove. Place in a mixing bowl and mix with olives and toasted slivered almonds. In a mixing bowl add lemon juice, almonds, zest, olive oil, salt and pepper and dress the kale. Place in bowl and garnish with goat cheese.

Serving Size

Makes 4 servings

Recipe: Fregula mac and cheese

  • 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

In a large pot, bring 6 cups of salted water to a boil and add fregula. Cook for about 9 minutes until tender, then strain and cool down. In a large pot, add butter and flour and cook for about 4 minutes until you cook out the raw taste of the flour. Add the milk and heavy cream and cook until it becomes thick. Add the cheese, except for the parmesan, and melt. Add the pasta to the cheese and mix. Place into a baking dish and sprinkle the parmesan and place into a 350-degree oven for 7 minutes until the top becomes golden brown. Serve.

Serving Size

Makes 4 servings

Recipe: Roast chicken with potatoes and vegetables

  • 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

Preheat oven to 450 degrees.

Rinse the chicken inside and out and pat dry. Generously sprinkle salt and pepper inside the cavity and then add the thyme, rosemary, garlic, onion and lemon. Once herbs are inside cavity, truss the chicken.

Place the chicken in a roasting pan and rub olive oil over the skin. Season with salt and pepper, then place in the oven for 15 minutes.

After 15 minutes take the chicken out and add the potatoes, carrots and shallots to the pan. Roast for another 45 minutes until the juices run clear. Remove from the oven and let rest on a carving board for about 10 minutes.

While the chicken is resting, remove the vegetables from the pan and drain most of the chicken fat. On medium heat, add the escarole and sauté until wilted halfway. Combine Dijon mustard, vegetables and escarole into serving dish. Carve chicken, place on top and serve.

Serving Size

Makes 2 servings

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