Roasted Gremolata Chicken Food

ROAST CHICKEN WITH SWEET POTATO GREMOLATA SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Grate the zest and squeeze the juice from the lemon into 2 bowls, then push the wedges inside the cavity of the chicken with the parsley stalks. Put the chicken in a roasting tin and roast for 30 mins.
• Meanwhile, scrub the sweet potatoes (no need to peel) and cut into chunks. Put in another roasting tin with the onions, fennel, and 6 whole garlic cloves, then toss with the oil. When the chicken has had its 30 mins, put the potatoes in the oven and roast for 30-40 mins more.
• Meanwhile, finely chop the remaining garlic clove for the gremolata, then mix with the lemon zest and parsley. Mix the lemon juice, oil and some black pepper in a bowl.
• Remove the chicken and potatoes from the oven. Cover the chicken and leave to rest. Stir half the gremolata mix into the lemon juice and oil. Stir the spinach through the potato mix and return to the oven for 2 mins to wilt. Tip into the lemon dressing and toss well. Carve a chunk of breast meat from the chicken (you need about 140g), remove the skin, then cut into pieces. Toss into the salad with the pomegranate seeds, then serve scattered with the remaining gremolata.

ROAST CHICKEN WITH ARTICHOKES AND GREMOLATA BUTTER

Steps:

• Preheat oven to 425°F. Mix butter, chopped parsley, lemon peel, and pressed garlic in small bowl to blend. Season butter mixture with salt and pepper.
• Place chicken on heavy large rimmed baking sheet; pat dry with paper towels. Gently slide hand under chicken breast skin to loosen from meat. Spread 2 tablespoons seasoned butter under skin and 1 tablespoon over chicken; sprinkle skin with salt and pepper. Transfer to oven; roast chicken 45 minutes.
• Arrange artichokes around chicken; baste with drippings. Continue roasting until thermometer inserted into thickest part of thigh registers 180°F, about 25 minutes longer. Transfer artichokes to edge of platter. Tilt chicken over baking sheet, allowing juices to empty onto sheet. Place chicken on platter. Brush 1 tablespoon seasoned butter over chicken. Pour pan juices into sauceboat; mix in remaining seasoned butter and lemon juice. Serve chicken and roasted artichokes with pan juices.

GREMOLATA

Steps:

• On a cutting board, chop lemon zest, garlic, parsley, and shallots until well combined.

GREMOLATA: A CLASSIC ITALIAN CONDIMENT

Steps:

• Serve as a garnish on meat or fish and enjoy.

SLOW ROASTED SALMON

Steps:

• HEAT OVEN TO 275F. Line a pan with parchment for easy clean up. If you don't have parchment, use foil sprayed with oil.
• PREPARE SALMON: Lay salmon, skin side down, on pan. Drizzle with olive oil (1-2 tsp) and sprinkle with salt and pepper. Spread chopped green onion evenly over surface. Sprinkle wine (if using) on pan around salmon.
• ROAST SALMON: for about 30 minutes. Check it after 20-25 minutes. How to tell if the salmon is done: an instant thermometer will read 120F for medium rare; the salmon will still be slightly translucent (look uncooked) on top; and a sharp knife will easily pierce the thickest part without any resistance. It will start to flake.
• MAKE GREMOLATA: While salmon is roasting. combine chopped parsley, garlic, lemon zest, olive oil, salt and pepper in a bowl. Set aside until salmon is cooked.
• FINISH AND SERVE: Slip a spatula between skin and flesh of salmon. Lift salmon off (separating it from skin) to a serving platter. Leave in larger portions or cut into large pieces (which is what I do). Sprinkle with gremolata. Drizzle with a bit more olive oil if desired. Serve warm or at room temperature. Note 1 to make ahead.

EASY GREMOLATA

Steps:

• Mix every thing together in a small bowl and allow to rest for at least 10 minutes before serving.
• This can be made a day ahead but recommend bring to room temperature before serving.
• Hope you enjoy!

EASY WHOLE ROASTED CHICKEN WITH GREMOLATA

Steps:

• 1)Preheat oven 425°, arrange a rack in the middle.
• 2)For the Gremolata: Using a vegetable peeler, remove peel in long strips from lemon. Mince lemon peel. Transfer to bowl and mix in parsley, garlic, salt and olive oil.
• 3)Preparing the chicken: Remove the chicken giblets (if applicable). Rinse the chicken inside and out. Trim any excess fat and pat the outside dry.
• 4)Separate the skin from the meat in the breast and legs using your fingers, then add the gremolata or herb mixture, liberally. Drizzle the outside & under the skin of the chicken with the butter, then liberally sprinkle with salt and pepper.
• 5)Tie the legs together with kitchen string (or dental floss!) and tuck the wing tips under the body of the chicken.
• 6)Roast the chicken for 1 hr 15min, or until the juices run clear when you cut between a leg and thigh. Halfway through cooking baste the chicken by coating with its juices.
• 7)Let rest for about 20 minutes, covered with tin foil.
• 8)Once rested, cut chicken into parts and serve alongside roasted vegetables!

PAN-GRILLED CHICKEN WITH GREMOLATA

Steps:

• Heat a grill pan over medium-high heat. Remove the tenderloins from the chicken breast and set aside for another use. Brush the chicken lightly with oil, then season the skin with salt and pepper. Place the chicken on the grill skin-side down, and cook until the edges turn opaque, about 6 minutes. (To get nifty cross-hatch grill marks, about half way through cooking reposition the breast about 45 degrees from their original position.) Season with salt and pepper, and turn chicken over, and cook until firm to the touch, about 6 more minutes.
• While the chicken cooks, make the gremolata: Chop the garlic, add the salt, and continue chopping to make a paste. In a small bowl, stir the garlic together with the lemon zest, parsley and olive oil Season with pepper, to taste.
• Slice the breasts, against the grain and serve with the gremolata.

CHICKEN & LENTIL STEW WITH GREMOLATA

Steps:

• Heat half the oil in a large flameproof casserole dish, brown the drumsticks on all sides, then transfer to a plate.
• Add the onions and remaining oil to the pan, and cook for 5 mins or so until soft. Add the lentils, tomatoes, 1 can of water and the stock cube. Return the drumsticks to the pan. Bring to the boil, then turn down the heat, put on a lid and simmer for 30 mins or until tender. Keep an eye on the stew and add a little water if it is drying out. Remove the lid and cook for another 10 mins, or until the sauce has thickened, then season.
• Meanwhile, make the gremolata. Mix the lemon zest, garlic and parsley together. Sprinkle over the cooked stew and serve with a chunk of crusty bread.

ROASTED TROUT WITH HAZELNUT GREMOLATA

Steps:

• Position an oven rack in the top third of the oven and preheat to 450 degrees F.
• For the gremolata: In a small bowl, combine the parsley, hazelnuts, olive oil, lemon juice, lemon zest and the salt. Mix well to combine.
• In a medium bowl, toss together the mushrooms, squash, 1 tablespoon of the oil, 1/2 teaspoon of the salt. Spread the mixture on a rimmed baking sheet and roast for 12 minutes or until the squash is tender and beginning to brown. Remove the vegetables from the oven and preheat the broiler to high.
• Using a sharp knife, make 3 diagonal slashes on the skin side of each trout fillet. Season the fillets evenly with the remaining 1/2 teaspoon salt and rub each one with 1/2 teaspoon of the oil.
• Place the fillets, skin side up, on top of the roasted vegetables. Broil for 8 to 9 minutes or until the skin is lightly browned and crisp and the flesh is cooked through but still moist.
• Place some of the vegetables on each serving plate and top with the fish. Serve topped with the gremolata.

SAUTéED CHICKEN BREASTS WITH GREMOLATA

Steps:

• In a small bowl, combine the parsley, lemon zest, and garlic; set aside. Sprinkle the chicken with salt and pepper and coat both sides with flour. In a large, heavy skillet, heat the oil over medium-high heat. When it's very hot, add the chicken and brown on both sides, 3 to 4 min. per side. Transfer the chicken to a plate. Pour the broth and lemon juice into the skillet and boil for 1 min., stirring with a wooden spoon to scrape up all the browned bits. Return the chicken to the pan, lower the heat to medium, cover, and simmer until the chicken is cooked through, 3 to 5 min. (Total cooking time will depend on the thickness of the breasts; cut into one to see if it's done.) Transfer the chicken to a serving plate. Stir the gremolata into the pan sauce. Spoon the sauce over the chicken and serve at once.

SPICY CHICKEN GNOCCHI

Steps:

• For the gnocchi dough: Preheat the oven to 350 degrees F.
• Roast the potatoes until fork tender, about 1 hour, then let cool. When the potatoes are just warm to the touch, scoop out the insides into a food mill and mill into a large bowl. Add the Parmigiano-Reggiano, salt, pepper and egg yolks and gently incorporate. Add the flour 1/4 cup at a time until the dough just comes together. Turn out the dough on a floured surface and knead the dough, working quickly, until the dough loses its stickiness and becomes more solid. Shape small portions of the dough into long ropes 1/2-inch wide and cut with a knife into 1/2-inch-long squares. Repeat with the remaining dough.
• Bring a large pot of salted water to a boil and add the gnocchi in batches, stirring gently once or twice to ensure that they are not sticking. Boil until they float to the surface, then drain and set to the side.
• For the garlic cream: In a stockpot over medium heat, melt the butter, then add the garlic and simmer until softened, about 3 minutes. Add the cream, salt and pepper and simmer on low heat, occasionally stirring, for 25 minutes.
• Meanwhile, start the gremolata: Rough-chop the Italian parsley and sun-dried tomatoes, then add to a bowl and stir in the lemon zest and garlic. Set to the side.
• To finish: Preheat the oven to 400 degrees F.
• In a large oven-safe sauté pan, add the clarified butter and heat to medium-high. Sprinkle the chicken breasts on both sides with the Blackening Seasoning and add to the pan. Sear each side for 3 minutes, then finish in the oven for 3 minutes. Let rest 5 minutes, then slice into 4 pieces.
• Add the gnocchi and Gorgonzola cheese to your simmering garlic cream sauce and let cook until the sauce thickens, about 4 minutes. Place the blackened chicken on top and garnish with the gremolata, green onions and Parmigiano-Reggiano.
• Stir together the paprika, sugar, cayenne, granulated garlic and onion, salt, black pepper, white pepper, oregano and thyme in a small bowl.