LCBO Food & Drink Early Summer 2018

BASICS  MENU FOR MOM

Roast Chicken WITH FINGERLING POTATOES & SALSAVERDE 1 tbsp (15 mL) lemon juice 1 small garlic clove, minced Salt and freshly ground pepper

5 Roast in centre of preheated oven for 50 min- utes to 1 hour, until chicken is cooked through and internal temperature reads 165°F (74°C). Transfer potatoes to a serving dish and let chicken rest for 20 minutes before carving. 6 For the salsa verde, add olive oil, parsley, mint, lemon juice and garlic into a small bowl and stir until combined. Season with salt and fresh pepper. Serve alongside chicken and

The key to this extra-crispy chicken is roasting it in a preheated cast-iron pan, allowing the skin to crisp up on both the top and bottom while keeping the meat wonderfully juicy in- side. The whole dish is elevated with a vibrant salsa verde that is to be generously spooned overtop.

1 Preheat oven to 400°F (200°C). 2 In a large bowl, toss potatoes with 1 tbsp (15 mL) olive oil. Season with salt and pepper. 3 Pat chicken dry with kitchen towel. Gener- ously season cavity of chicken with salt and pepper. Stuff with garlic and thyme sprigs. Generously sprinkle outside of chicken with salt and pepper. 4 Heat a 12-inch (30-cm) cast iron frying pan over medium heat and add remaining 1 tbsp (15 mL) olive oil. Place whole chicken, breast- side up, in the centre of the pan. Brush evenly with melted butter. Arrange potatoes around the chicken.

2 lbs (1 kg) fingerling potatoes 2 tbsp (30 mL) olive oil, divided Salt and freshly ground pepper

potatoes. Serves 4

1 whole chicken, 3 to 3½ lbs (1.5 to 1.75 kg) 1 head garlic, sliced horizontally in half 4 sprigs thyme 3 tbsp (45 mL) butter, melted SALSA VERDE ½ cup (125 mL) extra virgin olive oil ½ cup (125 mL) finely chopped parsley 2 tbsp (30 mL) finely chopped mint

WHAT TO SERVE Chivite Gran Feudo Rosé LCBO 165845, $11.95 Creekside Sauvignon Blanc VQA LCBO 620724, $14.95

32  FOOD & DRI NK EARLY SUMMER 2018