Chicken In Weeds Recipes

ROAST CHICKEN WITH CRUNCHY SEAWEED AND POTATOES

Roast Chicken With Crunchy Seaweed and Potatoes image

Two types of seaweed add flavor and crunch to this otherwise classic golden, roast chicken. A lemon-scented compound butter seasoned with dried red dulse (a mild type of seaweed) adds richness and a mineral, saline character to the bird, which is roasted with kelp and potatoes. As the chicken fat renders, it coats the vegetables, bronzing the potatoes and making the kelp as crisp as seaweed snacks. You do need to plan ahead to source the seaweed and marinate the chicken, but the reward is a robust, one-pan chicken dinner that hits all the right savory notes.

Provided by Melissa Clark

Categories dinner, easy, poultry, roasts, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 tablespoons unsalted butter, softened
1 tablespoon red dulse flakes or powder
1 teaspoon finely grated lemon zest plus 1 teaspoon lemon juice
1 1/4 teaspoons kosher salt
1 (3 1/2- to 4-pound) whole chicken, patted dry
1 small bunch fresh herbs, such as rosemary, thyme or sage
1 pound baby potatoes, halved, or quartered if large
1 small red onion, halved and thinly sliced
2 cups ready-cut (or slaw-cut) kelp seaweed (about 6 ounces), water lightly squeezed out (see Note)
2 tablespoons extra-virgin olive oil
Large pinch of red-pepper flakes

Steps:

In a small bowl, stir together softened butter, dulse, lemon zest and juice, and 3/4 teaspoon salt. Rub all over chicken, including the cavity, underneath the skin, then on top of the skin. Stuff herb bunch into cavity and transfer chicken to a rimmed baking sheet. Let marinate at least 1 hour or up to overnight in the refrigerator.
Heat oven to 425 degrees and place a rack in the middle. Remove chicken from refrigerator and let sit at room temperature while you prepare vegetables.
In a large bowl, toss together potatoes, onion, kelp, oil, red-pepper flakes and remaining 1/2 teaspoon salt. Spread mixture out surrounding the chicken on the baking sheet.
Roast, tossing vegetables every 20 minutes, until chicken is browned and a thermometer inserted into thickest portion of thigh reads 160 degrees, about 1 hour. Remove from oven, transfer chicken to a cutting board and tent loosely with foil for 10 minutes.
Transfer roasted vegetables to a serving platter and top with chicken and any remaining juices from baking sheet. Serve immediately.

CHICKEN IN WEEDS

Chicken in Weeds image

Make and share this Chicken in Weeds recipe from Food.com.

Provided by hectorthebat

Categories Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 inches ginger
300 ml water
4 tablespoons vegetable oil
8 chicken thighs
1 onion
5 garlic cloves
200 g coriander
1 chili
1/2 teaspoon cayenne pepper
2 teaspoons cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1 teaspoon salt
2 tablespoons lemon juice

Steps:

Put the ginger and 4tbsp water into a blender to make a paste. Heat the oil in a large heavy-based pan and brown the chicken in batches. Leave to rest on a plate.
Add the onion and cook for 10 minutes, adding the garlic, coriander, chilli, spices, and salt, and cook for a few minutes.
Pop the chicken back into the pan with any juices from the plate, and add the water and lemon juice. Put a lid on the pan and cook for 15 minutes. Turn the chicken, then cook for another 15 minute The chicken will melt off the bone when it's ready.

Nutrition Facts : Calories 553.6, Fat 43, SaturatedFat 9.8, Cholesterol 157.9, Sodium 751.4, Carbohydrate 7.2, Fiber 2.4, Sugar 1.9, Protein 34.4

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