Thursday, August 4, 2011
Cooking: Easy Chicken Roast with Baked Potatoes and Arugula Salad
I had a hankering for a western-style meal so I seasoned the chicken leg with salt, pepper and thyme on both sides, got the pan really hot (it's important not to use a non-stick pan here because it will not brown your chicken nicely) and when it begins to smoke, place the chicken leg in the pan. There should be smoke coming out of the pan and a sizzling sound. Otherwise, the pan isn't hot enough.
Sear and brown the chicken in olive oil for about 7 minutes without moving it and flip it and cook for about the same time.
Meanwhile, pre-heat oven to about 425-450 degrees. If you want to have baked potato chips, check out the recipe here. Toss a salad of baby arugula with some tomatoes and light vinaigrette.
Once the oven is hot enough, stick the pan with chicken in the oven and cook for about 15-20 minutes.
When done, the skin should be super crispy and go swimmingly well with the potato fries and salad.