Conquering my fear of roasted chicken…because ugh, bones
I usually go for recipes that take hours of prep work, require a minimum of eighteen steps and involve ingredients such as Jordanian black truffle salt and the use of baker’s twine all in order to feel a fleeting sense of accomplishment. So when I saw a recipe for Lemony Roast Chicken in this month’s issue of Food & Wine, I was immediately skeptical of just how easy it looked. But because roasted chicken is on my list of things I should know how to make in order to be considered a candidate for full-fledged adulthood,* I found myself on Monday afternoon at Whole Foods’ poultry counter trying not to gag. Luckily for everyone involved, I kept my completely unwarranted salmonella fears in check and the results turned out to be one of the best chicken dishes I’ve ever tried:
Lemony Roast Chicken (as adapted from Food & Wine Magazine)
½ lb. torn sourdough bread – I used half a boule of San Franciscan sourdough. Because I’m currently going through a highly unusual anti-carb phase where I decided I’m not eating carbs on weekdays (it’s obviously not going well), I almost omitted the bread which would have been tragic because it really is the best part of this dish.
4 large shallots, quartered
2 large lemons, quartered
¾ cup caperberries – I used a full cup because I have a death wish when it comes to ingesting sodium
¼ cup of olive oil – being of Italian heritage, I rarely measure anything when I’m cooking but in this case, you don’t want to be heavy handed with the olive oil due to the amount of liquid produced when the lemons and caperberries cook down
4 12-oz. chicken legs
Salt + pepper for seasoning
Toss sourdough, shallots, lemons and caperberries with olive oil on a baking sheet.* Top with chicken legs. Season entire mixture with salt and pepper. Roast at 400 degrees for 50 minutes (or for an hour and ten minutes if using my oven, which is
the bane of my existence). Tell whomever will listen between five and fifteen times how amazing your kitchen smells right now.
*Sadly, hardboiled eggs are also on my “list” and I fail miserably every time
** Side note – I recently invested in a few of Williams-Sonoma’s Goldtouch Nonstick Half Sheet Pans which are pretty much the best baking sheets ever and also have the added bonus that they do not stain and are extremely easy to clean.