I’m assuming if you are here, you most likely came over from the YouTube channel, thanks for stopping by, and you can find the recipe below!
Roast Chicken
- 1 Whole Chicken
- 1/4 pound butter
- 1 Tbs fresh thyme, minced
- 1 Tbs fresh rosemary, minced
- 1 Tbs parsley, minced
- 1 red onion
- 1 1/2 cups corn kernels (about 2 ears)
- 1 loaf French Bread (or whatever bread you prefer)
- 1 lb baby lettuces, I used baby kale and baby spinach in the video
- 1 lb baby red potatoes
- 1/4 cup red wine vinegar
- 1 Tbs dijon mustard
- 1 cup light olive oil
- 1 tsp garlic, minced
- 1 tsp fresh cracked black pepper
- salt and olive oil for cooking
Method:
This recipe serves 4-6 people
- Tear your bread into bite size pieces and allow to dry over night.
- Preheat your oven to 400 F
- In a small sauce pan, combine the butter, herbs and a pinch of salt and warm through. Set aside
- Make sure all giblets have been removed and pat the chicken dry.
- Pour the herb butter over the chicken and rub into the skin.
- Season the chicken with salt and pepper and place in the oven for 15 minutes.
- Drop the oven temperature to 350 F and cook until the chicken reaches an internal temperature of 160 F – 165 F and remove from oven to cool.
- Place the baby potatoes in salted cold water and bring to a boil over high heat, reduce heat to a simmer and cook until tender.
- While the chicken is cooking, slice the red onion into 1/2 inch slabs.
- Heat a pan over medium high heat with 2 Tbs olive oil.
- Place the onions in the pan and allow to brown on one side, 6-7 minutes.
- Turn the onions over and brown on the other side.
- Remove from pan and allow to cool.
- While the pan is still hot, add the corn kernals and cook for 3-4 minutes.
- Remove from pan and allow to cool.
- To make the dressing, combine red wine vinegar, garlic, black pepper and Dijon mustard in a mixing bowl and whisk together.
- Slowly whisk in the olive oil so that emulsifies.
- Season dressing with salt and set aside.
- Once the chicken has cooled, remove the meat and shred.
- In a large mixing bowl, combine the shredded chicken, dried bread, potatoes, onions, corn and dressing and toss well.
- Serve warm