Presented by Fran Scibelli
Fran's Filling Station
(yields enough to cover one 4-5 lb. Chicken cut 8 ways)
3 T. minced fresh garlic or 4 T. granulated garlic
4 T. Paprika
4 T. lemon pepper
1/8 c. chopped fresh rosemary
1/8 c. chopped fresh thyme
11/2 c. canola/olive oil blend
2 T. lemon zest
2 T. lime zest
combine all ingredients thoroughly and rub well over chicken parts. Place on baking sheet well sprayed with cooking spray. Sprinkle with extra paprika, herbs and citrus zest. Place in preheated 425-degree oven for first ten-twelve minutes, then turn oven to 350 degrees and continue to cook for 15-20 minutes more or until chicken registers 160 degrees on a meat thermometer.
Roasted Root veggies
4 extra- large carrots or 6 regular, peeled
5-6 medium red bliss potatoes, washed but not peeled
3 turnips, peeled
3 large red onions, peeled
3-4 cloves garlic, finely minced
½ c. parsley, finely chopped
Salt & pepper
Preheat oven to 400 degrees. Cut veggies into irregular pieces that are a little bit bigger than bite-sized. The point is to have rustic pieces, not perfectly similar, but close enough in size that they will look well together in a rustic way. In a large bowl, toss together the carrots, potatoes and turnips with ¾ of the garlic and parsley. Season generously with salt & pepper. Spray a baking sheet with pan spray and arrange the veggies on the tray so that they are not overlapping too much. When that happens, the veggies steam instead of roasting and they will not caramelize. Now cut the onions into sixths, being careful to keep each piece together as much as possible. Don't overthink this because they will fall apart some. Toss them with the remaining garlic, parsley and more salt & pepper and place on a separate well-sprayed baking pan. Pop both pans into the oven. Allow to bake without looking for about ten minutes, then check them, giving a careful stir from time to time so all sides can brown. The onions will be finished first, taking around 20 minutes, while the other veggies will require about 30 minutes. They are finished when they can be easily pierced with a fork or knife and when they are a lovely golden brown. Some edges of the onions may scorch a bit, but remove them as they are ready a bit at a time to avoid a problem.
Putting it all together
The chicken will yield some juice & some fat and, if you are lucky, the pan will have some wonderful drippings. Spoon off as much of the fat as you can, then place the pan on 1-2 burners of your stove over a low flame. When the drippings begin to sizzle, pour in about ½ cup white wine or chicken stock if you prefer. Carefully scrape the drippings with a wooden spoon (they should come up easily once you add the liquid). Pour and scrape the contents of the pan into a small saucepan and place on the flame. Add a bit of extra broth to get more jus and reduce by about 1/3. You can strain them or not as you desire. Place a piece of grilled country bread on each plate and spoon some of the jus on top. Arrange some chicken pieces and roasted veggies atop and around the bread, then dig in!