Here’s the last in our 3 part series with Paige Adams from Last Ingredient Blog, this time Paige is serving up dishes for your Easter table. Here’s Paige:
Holidays are the best excuse to go a bit overboard in the kitchen and have family & friends over to enjoy a big feast complete with all the details and décor like fresh flowers and the proper linens on the dining table. With everything to take care of on my to-do list, I like to focus the menu on trusty, no-fuss classics with seasonal flavors. Of course I want the food to be perfect, but ultimately, the people are the most important part of these special get-togethers.
For Easter, I love herby rosemary roasted chicken and fingerling potatoes. Chicken is a simple crowd-pleaser, and with this recipe you can make your main dish and side in a single pot. With any big meal, I like to use the stovetop since there isn’t time to rely only on the oven. A grill pan is great for asparagus that can be served at room temperature along with soft-boiled eggs and a few spring salads, all with elements that can be prepped in advance.
Rosemary Roasted Chicken and Fingerling Potatoes
2 tablespoons olive oil
1-1/2 pounds assorted fingerling potatoes, halved or quartered lengthwise, depending on thickness
4 sprigs fresh rosemary
2 sprigs fresh thyme
1-1/2 teaspoons kosher salt
1 teaspoon black pepper
One 3-1/2 to 4 pound whole chicken
1 garlic clove, peeled and smashed
Half a lemon
Preheat the oven to 425 degrees F.
Pour 1 tablespoon olive oil in the bottom of a cast iron casserole pot. Add the potatoes and toss with the leaves from 2 rosemary sprigs & 1 thyme sprig, 1/2 teaspoon salt and 1/2 teaspoon pepper.
Cut off any excess fat from the chicken and discard with the giblets. Rub the chicken all over with 1 tablespoon olive oil. Season with the remaining salt and pepper. With the chicken breast side up, stuff the remaining rosemary & thyme sprigs and garlic into the cavity. Squeeze the lemon over the chicken and then place it inside the cavity before tucking the wings under and tying the legs together with kitchen twine. Nestle the chicken into the pot with the potatoes.
Roast the chicken for 25 minutes before reducing the oven temperature to 375 degrees F. Continue cooking the chicken until the juices run clear and the internal temperature in the thigh is 165 degrees F, about 50 minutes to 1 hour.
Let the chicken rest for 15 minutes before carving.
Grilled Asparagus with Soft-Boiled Eggs
4 large eggs
1 pound asparagus, trimmed
1 teaspoon olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon minced chives
Place the eggs in cold water in a medium saucepan over high heat. Bring to a boil, cover and remove from the heat. Let the eggs stand for 4-5 minutes before using a slotted spoon to transfer them to a bowl of ice water. Wait a few minutes before peeling the eggs and halving lengthwise.
For the asparagus, preheat a grill pan over medium high heat. Toss the asparagus with olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill the asparagus, turning occasionally, until it is warm and has grill marks, but is still a bit crisp, about 4-5 minutes.
Serve the asparagus and eggs together sprinkled with chives and the remaining salt and pepper.
Thanks again, Paige and stay tuned for more recipes with Last Ingredient!