Roast Chicken with Root Vegetables and Quick Lemon Aioli

by Kirke on July 21, 2014

Roast Chicken with Root Vegetables and Quick Lemon Aioli
Roast Chicken with Root Vegetables and Quick Lemon Aioli

Roast Chicken with Root Vegetables and Quick Lemon Aioli

 

Here is the second installment of my Five Fast Chicken Dinners for a Family of Four. If you are quick on the uptake and rooted out the wise advice of doing the recommended Prep Sunday work, this recipe should be easy as pie (if making pie is easy for you). Even if you don’t bake much pie, once you’ve roasted the root vegetables as instructed in the above video and in the recipes for Prep Sunday listed below, you should be able to get dinner on the table in practically fast-food speed. Speaking from a chef’s perspective, the idea that one would even consider not making aioli from scratch is tantamount to sacrilege, if not just lazy. However, the object of this lesson is to maximize the fresh, whole food, healthy, vegetal part of meal, while doing so with methods that emphasize ease of preparation, prioritizing deliciousness, yet minimizing the time it takes for a busy home cook to get dinner on the table. If you are willing to lower your foodie standards a notch, this tasty quick lemon aioli might surprise you. Of course, please do whip up a homemade lemon aioli if you like. I don’t recommend compromising on the brand of mayo in the recipe, Best Foods is the way to go; take it from a boy raised in a good Protestant family, force-fed mayonnaise by the gallon from a young age.

Please refer to the Prep Sunday instructions below, found in the recipe Roast Root Vegetables, and Brining and Roasting Chicken. The following recipe presumes you have done that work. If you have not, naughty you…now go roast your chicken and root vegetables.

Ingredients:

3-4 oz. per person brined, roasted chicken breast, thigh and leg meat
1-2 pieces per person of each assorted roasted root vegetables
1-2 Tbs. pure olive oil
8 Tbs. Best Foods (Hellmann’s) mayonnaise
1/2 tsp. finely grated lemon zest
4 tsp. fresh lemon juice
1/2 tsp. garlic puree (grated on a microplane grater, or finely chopped)
2 tsp. extra virgin olive oil
2-3 grinds of black pepper

 

  • Preheat the oven (or use a toaster oven) to 350°F.
  • Spread the pure olive oil onto a baking pan.
  • Spread the chicken out in a single layer on one side.
  • On the other side, arrange the selected pre-roasted root vegetables.
  • Cook uncovered for 15-20 minutes, or until hot.
  • While your dinner is baking make the quick aioli.
  • Measure the mayonnaise in a medium bowl.
  • Stir the mayo briskly until smooth.
  • Add the lemon zest, juice, garlic and black pepper.
  • Stir in the extra virgin olive oil until just blended.
  • I find that Best Foods mayo is plenty salty, but taste the sauce and adjust to your liking.

Arrange the chicken and root vegetables attractively on pre-heated plates. Dollop a heaping tablespoon of aioli on each portion of chicken. Garnish with a green fennel frond. Serve immediately.

 

 

 

 

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