Archive | 9:52 pm

Goat Cheese and Roasted Tomato Polenta with a Baked Egg

15 Aug

While this would make an excellent hearty breakfast, I cooked it as a delicious dinner for one last evening and ate every single bite of it.  I could not get enough of how beautifully these flavors worked together.  This had very similar flavors to the tomato and goat cheese baked eggs I made for breakfast a bit back, but was much more substantial thanks to the polenta.

Goat Cheese and Roasted Tomato Polenta with a Baked Egg

1/2 cup grape tomatoes

1 tbs. olive oil

3 cups homemade chicken stock

1 cup polenta

1/2 cup 1% milk

2 tbs. goat cheese

Kosher salt and freshly cracked black pepper

1 egg

Preheat oven to 375º.

On a small baking sheet, toss together tomatoes, olive oil, salt and pepper.  Transfer to oven and roast 25-30 minutes until tender.  Set aside.  Raise heat of oven to 400º.

Bring chicken stock to a simmer over medium-high heat.  Reduce heat to medium and whisk in polenta.  Season with kosher salt and freshly cracked black pepper.  Cook, whisking frequently, 10-15 minutes or until most of the chicken stock is absorbed.  Whisk in milk and reduce heat to medium-low.  Cook another 10-15 minutes, whisking frequently, until milk is absorbed and polenta is tender.

Pour polenta into a bowl.

Top polenta with crumbled goat cheese and roasted tomatoes.  Carefully crack an egg into the bowl.  Transfer to the oven and bake 15-17 minutes until whites are set but yolk is still slightly runny.

Roasted Chicken Over Vegetables

15 Aug

This is yet another simple yet divine recipe for roasted chicken.   As usual, I brined this chicken the evening beforehand and then let it sit overnight in order to allow the moisture to evaporate from the skin.  Rather than placing it on a roasting rack to cook, however, I placed the chicken on a bed of vegetables in a roasting pan.  Because the vegetables are roasted in the pan with the chicken, they are constantly basted in the juices of the chicken and the other vegetables, imparting a beautiful depth of flavor.  All of the vegetables are roasted to perfection, creating a gorgeous side dish for almost zero added effort (quartering vegetables and placing them in a roasting pan doesn’t exactly require one to break a sweat in the kitchen).

For more detailed instructions on how to roast a chicken, check out my perfect roast chicken recipe.

Roasted Chicken Over Vegetables


1 4 lb. whole fryer

2-3 cups water per lb. of chicken

1/2 cup kosher salt per lb. of chicken

1/2 cup white sugar per lb. of chicken

1 lemon, quartered

1 large Vidalia onion, quartered

1 kohlrabi bulb and leaves, bulb halved

1 tbs. whole black pepper corns

1 tbs. red wine vinegar

To begin, in a medium or large saucepan heat water.  A little at a time, add kosher salt and sugar while whisking until dissolved.  It may be necessary to add more water to the saucepan in order to dissolve all of the salt and sugar.  Once the salt and sugar are dissolved, transfer the water to a container large enough to hold the brining solution and chicken.  This can be done in a large ziplock bag, though I prefer to use a large stock pot.

Add all other brine ingredients and allow brining solution to cool to room temperature, placing solution in refrigerator for 15-20 minutes or adding more water or ice if necessary.  Once the solution is room temperature or cool to the touch, add the chicken to the solution.  Place the chicken in the refrigerator and let soak in brining solution about one hour per pound (round up to the nearest hour).

Remove chicken from brining solution by straining through a colander.  Make sure you save all brining ingredients.  Dress the chicken with as much lemon, onion and kohlrabi as possible.  Squeeze some of the lemon juice over the chicken.  Season with freshly cracked black pepper.

Allow the chicken to rest overnight, at least 18 hours.  This allows most of the moisture to evaporate from the skin of the chicken, which will result in a crispier skin (my favorite part!).

Roasted Chicken Over Vegetables:

Chicken, brined and rested overnight (see above)

1 Vidalia onion, quartered

2 Idaho potatoes, halved

1 large tomato, quartered

1/2 medium zucchini, cut into 2″ chunks

2 tbs. olive oil, divided

1 tsp. garlic powder

1 tsp. dried parsley

Freshly cracked black pepper

Preheat oven to 475°.

In a deep roasting pan with fitted lid, place potatoes, onion, tomato, and zucchini.  Toss with 1 tbs. of the olive oil.  Season with freshly cracked black pepper.

Remove chicken from refrigerator and place top of the vegetables in the roasting pan.  Rub remaining tbs. olive oil over the chicken and season with garlic powder, dried parsley, and freshly cracked black pepper.  Feel free to season the vegetables with some of the seasonings as well.

Place chicken in preheated oven on center rack.  Roast at 475° for 15 minutes or until skin is light golden brown.  After 15 minutes, reduce heat to 350°.  Roast chicken roughly 20 minutes per pound (rounding up to nearest pound), or until meat thermometer inserted into the thickest part of the chicken’s thigh reads 165º (yay, FDA, for lowering the safe internal temperature!).   Baste both the chicken and vegetables occasionally.  For last 30 minutes of cooking, place lid on the roasting pan.

When fully cooked, remove chicken from oven keep covered.  Rest 15-20 minutes, which will allow juices to redistribute and result in a tender, juicy bird.

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