Roast Chicken and My New BFF – Grape Seed Oil
Ok, I almost did not blog about this, because I was so anxious to dig into the food. Then on a last minute decision, I pulled out my camera and clicked off a few shots. This is not a photo of the most browned chicken breast that I speak of, however, it was my best photo. (Next time I will be more prepared to show you of what I speak.) This is not exotic or a rare dish, but rather a go-to dish in my repertoire, especially for a Sunday dinner. It is delicious. What made this exceptional was the grape seed oil. Don’t get me wrong I am crazy about olive oil, and I love butter, but the smoke point makes it difficult to crank up the heat. Grape seed has a really high smoke point. While the oil is so light, it makes it possible for the “hero” to shine through.
After my recent discovery of grape seed oil for my new French yogurt pound cake. I decided to experiment with my chicken dinner. I love roast chicken, but I have not been able to get that deep browned look, aka flavor that I love so much. Well, today I took out my ole-timey iron skillet, cranked up the heat, added a little grape seed, laid down a couple seasoned chicken breasts, skin side down, and seared for color. Then I tossed in a few halved red potatoes, some chunked carrots, and clove of garlic – I left the clove whole, with the skin on so it would not burn. I turned them in the oil just to coat, then seasoned and placed it all in a pre-heated 400° F. oven for 20 minutes. After 20 minutes I checked on it, and gave all the vegetables a turn. I moved the chicken on top of the potatoes and carrots so it would get the most heat, and the most air circulation, then I gave it another 20 minutes. I took its temperature and it was done. It smelled so good, and finally had reached that browned effect that I am looking for in roasted chicken. I was so hungry from the smell emanating from the oven that I almost decided to forego the photos, but then I thought they really deserve their glamour shot.
I like the flavor of bone-in chicken, but we have a family member(s), (I won’t out you, but you know who you are.) that is turned off by the bones. I personally think that is a whole other story, but for now, we will all just enjoy.
Serve with simple green salad, and dinner roll.
For dessert I made 4-minute brownie tart and suddenly it was a party.
Thank you Anne Burrell – she said brown food is flavor, thank you Sally Cameron I for inspiring me and showing me how to prep for even cooking, and presentation, and Michael Ruhlman that said roasting chicken is easy; the hardest part is the planning, and to think about tomorrow’s dinner today.
- 2 bone-in, skin-on chicken breast – rinsed well- then pat dry – (chicken should be room temp for even cooking- it should be patted dry so it does not steam.)
- 1 tablespoon of grape seed oil
- 6 small red potatoes
- 4 small carrots
- 1 garlic clove (trim root off - leave skin on to avoid burning)
- herb of choice (fresh thyme or rosemary, or any herb of your choice)
- salt and pepper to taste
- Heat cast iron skillet, add grape seed oil, when oil shimmers add chicken breast skin side down. Don’t move it until it turns lose. Then you can continue to brown to the level of your preference. Turn chicken. Add vegetables and set into middle part of oven. Set timer for 20 minutes. Check after 20, turn veg and baste. Roast another 20 minutes. Use a thermometer for 170° F. temperature. Let chicken rest. Before serving I usually flip over the breast and run a knife along the bone and remove it for presentation. I like the flavor of bone-in chicken, but we have a family member(s), (I won’t out you, but you know who you are.) that is turned off by the bones. I personally think that is a whole other story, but for now, we will all just enjoy.
I am taking this to
Paula’s at Saturday Dishes