Last night’s midweek sheet pan dinner: A chicken breast (bone in, skin on, always), salted and left to dry-brine in the fridge since the morning, then some garlic/fennel/chilli/lemon zest butter rubbed underneath the skin and all over, bay leaves and preserved lemon slice draped on top; started in a hot oven while parboiling potato wedges and blanching large slices of the very first local asparagus, thick white spears with those most beautiful delicately violet tops.
I added these vegetables to the chicken pan together with some blanched radish tops I found in the back of the fridge, a handful of tiny, briny olives, more bay leaves, salt and pepper, and a few healthy glugs of white wine to keep everything juicy and create a nice little pan sauce; turned on the broiler (not too hot though) to finish it cooking and get extra crispy chicken skin and vegetable edges.
Took it all out, when the chicken was ever so slightly not-quite-done-yet so it could finish cooking on its hot bones while resting, without the danger of drying out. The perfect time to toss together a green salad or, if you were too tired-lazy like me (there’s plenty veggies already, right?!), pour yourself a glass of that white wine. And don’t forget to smash the almost burnt preserved lemon into the sauce which made itself from the delicious combination of chicken juices, melted butter, and white wine; plus maybe a scatter of fresh parsley or tarragon, too, if you feel fancy and have some around.
#dinner #sheetpandinner #roastchicken #spargelzeit