November 6, 2008

classic roast chicken

Simple and rustic are the best words to describe this chicken dish. The first time I made this, it lacked flavor since there wasn't any long marinating involved. The second attempt has a lot more flavor having sat overnight in the marinade in the fridge. I also added cut-up smoked sausages, an idea I got from Nigella Lawson, a celebrity chef from the Food Network. The sausages imparted a tasty smoky flavor to the dish. Baking the chicken in the marinade made it quite tender and moist.

1 whole chicken, cut-up
2 smoked sausages, cut-up
fresh or canned mushrooms, optional

1 medium onion, quartered
2 cloves garlic, minced
juice of 1 lemon
2 tbsps. fresh rosemary leaves, chopped
1 tbsp. dijon mustard
3 tbsps. olive oil
1 tsp. worcestershire sauce
salt and pepper

Remove all the skin from the chicken parts except for the wings. Place them in a big ziplock bag and pour in all the marinade ingredients over the chicken in the bag. A few peeled lemon slices may also be added to the bag. Close the bag and squeeze out the air before sealing. Place the bag of chicken in a tray or plate and let it sit in the fridge overnight up to 2 days. Arrange the chicken pieces along with the sausages in an ovenproof baking dish or tray. Tuck in a few extra fresh rosemary leaves in between the chicken pieces. Bake the chicken in a 375 F oven for one hour or until fully cooked, turning the sausages to evenly brown them. Then the broil setting may be used to get additional golden brown color on the chicken. Serve with a vegetable side dish and boiled potatoes.

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