Potatoes, Chicken and a Dog Called Minnie
Well, hello there!!
It’s been almost 2 years since I was last here so today, I decided to show this blog a little love. As mentioned before, I am big on food. Good food. So this post is an homage to that love.
Disclaimer: It may be a little lengthy, so if you are hungry or in a hurry, you have been warned. But here is a little inspiration to get you going.
Let’s begin, shall we?
So, there we were in a little apartment right on the beaches of Diani (by the way, shoutout to AirBnB, that holiday was magic and my host was A+) and I wanted to make food that required minimum effort and delivered on flavour.
We had chicken and some potatoes (because no girl from central should have a kitchen without potatoes. This is a default setting) and I really didn’t want to make some boring chicken stew and mashed potatoes, so I decided to try something different.
Spatchcocking is very easy to do and basically means removing the spine of a bird so you can grill or roast it evenly. All you need is a sharp knife or a pair of a kitchen scirrors and this tutorial.
NB: Is it ok to call a spineless person spatchcocked? I think it would be hilarious, but I digress.
I made a marinade for the chicken, with garlic, lemon rind and juice, salt, white pepper and a little oil. After I spactcocked the chicken, I rubbed into on the chicken and put in the fridge overnight.
Lunch time and the I peeled potatoes and cut them in wedges and par boiled in salt water for 8-10 minutes. They were drained then set aside.
I oiled 2 roasting trays and let them sit in the oven as I pre-heated it at 170 degrees. That way, the cooking process begins as soon as you put the food on them. This should take around 5-10 minutes. I then sliced up some lemons and 2 really large onions for the chicken.
The chicken had been taken out earlier to get it to room temperature and I then started putting the lemon slices under the skin and also put them on the tray where the chicken would sit.I also drizzled just a bit of oil on the skin to help with browning. I was frugal with it, the chicken was pretty fatty.
The potatoes also got their drizzle, white pepper and onion slices for flavour.
Sitting happily in the oven – not sure about the happy bit.
After about 20 minutes, I took out the chicken and spread out the onions beneath it and around it. Then it was back in the oven for another 30 minutes.
I took the potatoes out after the 35 minute mark and on second thought I should have put them in later because I had to warm them when I was ready to serve. 50 minutes later and here we have it. It was, I must say, a thing of beauty.
10 minutes resting time and I moved it to a wooden board so I could make a kind of sauce with the drippings. I placed the roasting tray on the stove top with medium heat and added 1 large clove of garlic. Once that started to sizzle, I added some chopped green pepper and a handful of chopped parsely. Stirred in some lemon juice and 3 minutes later, viola! Sauce.
The bird was carved and served with the potatoes and the sauce. Wondering why there are no veggie sides? Its because no one cares about veggies when they are on holiday.
It was later washed down with a Mojito, which I drank a lot of while away.
For those wondering who Minnie is, she is most wonderful companion who I met while on holiday. She lives with our host who has 6 other dogs (she is British) and whenever there are guests, Minnie adopts them.She was always by my side and sat quitely under the counter as I was cooking. This is for all the wonderful beach walks and fetch games she played with me. Till we meet again.
See you again Minnie.
This meal was inspired by Martha Stewart’s whose original you can find here