Kosher Roasted Chicken
Ingredients
1 whole kosher chicken, 3 lbs
2 tablespoons olive oil
3 sprigs fresh thyme
1 bunch carrots, cut in 1/3s
1/2 lb shitake mushrooms
12 new potatoes, boiled for 20 minutes and sliced in half
12 cloves garlic, smashed in their skin
salt
pepper
Preparation Instructions
Add 1 teaspoon of salt and 20-25 turns of fresh cracked pepper to the inside cavity of the chicken and then add 3 sprigs of fresh thyme. Tie the chicken. Add 1 tablespoon of salt and 20-25 turns of fresh cracked pepper to the outside of the chicken.
Cooking Instructions
Heat 2 tablespoons of olive oil in a heavy pan to a medium heat. Place the chicken in the pan and turn it until it is completely covered in olive oil. Place the chicken on its side and roast in a preheated 450 degree oven for 15 minutes. Take out of the oven, turn on to its other side and roast for 15 more minutes. Take the chicken out and place on its back and add the carrots. Roast for 10 minutes. Take the chicken out of the oven and baste it chicken with the drippings fom the pan. Add the mushrooms, garlic and potatoes. Roast for 10 more minutes then take out of the oven and baste. Roast for 10 more minutes.
Take out of the oven and carve the chicken. Place meat on a serving platter and place the vegetables on top of the meat. Serve.
Chicken Breast Sandwich
Ingredients
2 slices sourdough bread
5 slices breast meat
mustard to taste
1/2 handful baby arugula
2 slices kumato tomatoes
Preparation Instructions
Spread mustard on the sourdough bread. Add the chicken, then the arugula, and then the tomato slices. Enjoy!
Baby Arugula Salad
Ingredients
2 Tbsp olive oil
1 handful baby arugula
3 tomatoes, cut in thin wedges
juice from 1/2 lemon
1 chicken leg
1 chicken thigh
Preparation Instructions
In a 450 degree preheated oven, place your chicken in for 5 minutes.
Add baby arugula to a bowl. Add tomato wedges. Add chicken. Add olive oil and lemon juice. Mix and serve.
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