LCBO Food & Drink Autumn 2018

DINNER PARTIES  COMBINATION CELEBRATION

12 bone-in, skin-on chicken pieces (breasts and/or leg quarters), 8 to 10 oz (225 to 285 g) each HARISSA CHICKEN ½ cup (125 mL) plain Greek yogurt 2 tbsp (30 mL) harissa paste 1 tbsp (15 mL) fresh lemon juice ½ tsp (2 mL) salt (approx.) LEMON HERB CHICKEN ¼ cup (60 mL) olive oil Who says you can’t please everyone?With these three different yet complementary seasonings for juicy roast chicken pieces, there’s something for everybody, ranging froma super-mild butter rub to a moderate savoury herb paste to a spicy harissa version. Make all three seasonings (each will cover four pieces of chicken) or triple one seasoning to use on all 12 pieces of the chicken. Roast Chicken TRIO

¼ tsp (1 mL) salt Freshly ground pepper to taste BUTTER-RUBBED CHICKEN 2 tbsp (30 mL) butter, melted ¼ tsp (1 mL) salt ¼ tsp (1 mL) freshly ground pepper 1 tsp (5 mL) grated lemon zest Additional parsley, mint and cilantro sprigs 1 For the harissa chicken, in a large, shallow dish, combine yogurt, harissa paste, lemon juice and season to taste with salt. Add 4 chick- en pieces and spread yogurt mixture all over. Cover and refrigerate for at least 2 hours or for up to 1 day. 2 Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with foil. 3 For the lemon herb chicken, in a mini-chop- per or blender, purée oil, lemon zest, lemon juice, parsley, mint, cilantro, salt and pepper un- til smooth. Gently lifting the skin on breasts and thigh portion of legs (but leaving skin intact),

spread some of the herb paste under the skin, then spread all over the outsides of chicken. 4 For the butter-rubbed chicken, combine butter, salt, pepper and lemon zest in a small bowl. Gently lifting the skin on breasts and thigh portion of legs (but leaving skin intact), brush some of the butter under the skin, then brush all over the outsides of chicken. 5 Arrange chicken pieces on prepared baking sheet, spacing them apart and keeping each seasoning separate (place a piece of foil verti- cally between sections if you want to be sure seasonings don’t mingle). 6 Roast for 35 to 45 minutes or until chicken is browned and a thermometer inserted in the thickest part, not touching the bone, registers 165°F (74°C). Let rest for 5 minutes. 7 To serve smaller pieces, cut legs into thighs and drumsticks and cut breasts in half cross- wise. Arrange on a platter or on separate plat- ters. Garnish with fresh herbs. Serves 12

½ tsp (2 mL) grated lemon zest 1 tbsp (15 mL) fresh lemon juice ¼ cup (60 mL) packed parsley leaves 1 tbsp (15 mL) packed mint leaves 1 tbsp (15 mL) packed cilantro leaves

90  FOOD & DRI NK AUTUMN 2018