Joshna Maharaj spiced things up in the kitchen with these simple and impressive dishes.
Roast Chicken Serves 4-6
Roast chicken is an easy and impressive dish. Don't be afraid of spices... spicy doesn't have to mean blow-your-top-off-hot. Experiment and expand your taste range. This recipe creates two dishes in one pan, in a smart and delicious way.
Ingredients:
1 roasting chicken (3-4lb) 2 tbsp unsalted butter, room temperature kosher salt and freshly ground pepper zest of 1 lemon 2 cloves of garlic, minced 2 tsp ground cumin 2 tsp dried oregano 2 tsp chili powder 1 tsp dried mustard
1 sweet potato, peeled and cut into 1-inch chunks 2 medium sized Yukon gold potatoes, peeled and cut into 1-inch chunks 2 parsnips, peeled and cut into 1-inch chunks 4 slices bacon 2 tbsp chives or scallion, very finely chopped 2-3 tbsp sour cream olive oil
Method:
Preheat oven to 425°F. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside. Pull out roasting pan, line with parchment and set aside.
Place chopped root vegetables in a medium bowl. Drizzle lightly with olive oil and season well with salt and pepper. Toss to coat each piece of veg with seasonings. Lay out in an even layer in roasting pan.
In a small bowl, combine softened butter, lemon zest, garlic, all four spices, 1 tsp salt and ½ tsp pepper. Spread the softened butter mixture over entire surface of chicken, and sprinkle liberally with salt and pepper. Place chicken on top of the layer of root veg and roast until skin is deep golden brown, crisp and the juices run clear when pierced, 45 min to 1 hour. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180° and the thigh 190°.
While the chicken Is cooking, heat a cast iron or non-stick sauté pan to medium high and cook bacon until slightly crisp. Drain on a paper-towel lined plate, then chop very finely.
Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle.
While the chicken is resting, use a slotted spoon to pull the roasted veg out of the pan and into a medium bowl. The veg should be fork tender at this point. Add 2 tbsp sour cream to the veg and mash until smooth, with a few little lumps. Add chives/scallions, bacon and mix gently to combine. Taste and adjust seasoning as necessary. Carve chicken and enjoy!
