A few weeks ago you offered a ton of wonderful suggestions about what to do with a whole chicken when it was too hot to turn on the oven. At the time I was craving this recipe for Zingerman's One-Pot Chicken but I have been forced to bide my time. Of course in Minnesota it always gets colder than you expect it will, sooner than you want it to and the upside is I finally got to make this recipe. And it is not the chicken I was so excited about it... it was the bread. The breeeeaaaaaaaad. Good grief but the bread part of this dish is amazing.
This is more of an autumn/winter recipe but it was fifty degrees here on Saturday so I went with it.
Zingerman's One Pot Roasted Chicken
whole fryer chicken, about 3 lbs, backbone removed
1/4 cup olive oil
2-3 large onions, halved and sliced into half-moons
2 c celery, sliced
zest from one lemon
1 1/2 t salt
1 t garlic, minced
1/2 t black pepper
1/2 t dried thyme
1/2 t red pepper flakes
1/4 c fresh parsley, chopped
most of one French baguette, sliced 3/4" thick
juice from one lemon
Preheat oven to 375°. Butterfly chicken (ask the guy behind the meat counter to do this for you or it is east to do yourself: just cut along both sides of the backbone with a pair of kitchen shears .) Rub both sides of the chicken with olive oil and sprinkle liberally with salt and black pepper. Set aside.
In a cast-iron skillet, heat olive oil until hot and then add the celery and onion. Saute about ten minutes. Stir in lemon zest, salt, garlic, pepper, thyme and red pepper flakes and cook another five minutes. Transfer to a bowl and add parsley.
Place bread in a single, tight layer in the now empty skillet. Spread onion/celery mixture on top of the bread. Put butterflied chicken on top and pour lemon juice over it. Roast for 60-90 minutes until thigh registers 160°.
Notes: I originally got the link from alittle Julie and I am in her debt. It's a great combination of flavors and textures. I have had to play around with the red pepper amounts. Sometimes it has been overwhelmingly spicy and sometimes a little bland. Just so you know.
Do you have a favorite one-pot recipe?