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Today: Go back to the basics—it's a night for meat and potatoes.
There's a reason why meat and potatoes are synonymous with comfort food. This meal, with roast chicken and potatoes with a fresh green sauce, mirrors the belly-patting-good feeling that comes with the high holy food day of Thanksgiving but is accessible year-round and—not to put too fine a point on it—makes a reasonable amount of leftovers (as a bonus, it'll get along famously with the leftover cole slaw you have from yesterday's barbecues.) Not only is roast chicken fabulous the day-of, but its bestovers come in handy during the rest of the week to make chicken salad for lunch, pot pie for another night, and homemade stock from the bones. As for the potatoes—we don't think you'll have any trouble finishing them. Make extra to see you through, and your dinner tonight will be the one that turns you into a winner.
(Organized by the area of the market)
Serves 4 to 6 (or 2, with leftovers for tomorrow night)
5 to 6 pound chicken at room temperature, wing tips removed
600 grams fingerling potatoes
1 handful cilantro
1 cup peas
1 cup chicken stock, water, fruit juice, or wine
1 anchovy fillet
1 teaspoon grated horseradish
We're assuming you already have garlic, butter, salt, pepper, olive oil, and Dijon mustard. If you don't, tack them onto the list, as well!
About 2 hours before you want to eat dinner, preheat the oven to 500º F. Season and stuff the chicken, then roast it for 50 to 60 minutes, or until the juices run clear. Transfer the chicken to a platter and cover it with foil. Let it rest while you make the potatoes and the pan sauce.
With about 1 hour until dinner, reduce the oven temperature to 430º F. On a baking sheet, drizzle the potatoes with olive oil and seasonings, and toss to coat. Roast until tender for about 30 to 40 minutes. Reheat the chicken if necessary in the hot oven at the very end with the potaotes—but not too long! Meanwhile, put all the ingredients for the green sauce into the blender and pulse to combine until chunky. Spoon over the hot potatoes and eat up.
Photos by James Ransom and Mark Weinberg