Ina introduced me to the joy of a simple roast chicken, and now, whenever I move to a new apartment, I make it a tradition to christen the oven with a different variation of this classic dish.
For our Portland apartment (and the first electric stove of my life) we opted for Lidey’s Roast Chicken with Cipollini Onions, White Beans & Lemon!
Garlic cloves, peeled cipollini onions, lemon wedges, and rosemary are roasted in a skillet along with the chicken – caramelizing the onions and mellowing the garlic. Out of the oven, the chicken is removed and rested before carving. Then the garlic and lemon are mashed and mixed together with the chicken drippings and cannellini beans for a flavorful one-dish meal.
The combination of tender, juicy chicken with creamy beans and melt-in-your-mouth onions, all coated in savory chicken fat, was a dream.
This experience also reminded me of the importance of using an oven thermometer; the preheated oven indicated it was at 400 degrees when it was only 350 degrees, and discovered the final real temp is about 10 to 15 degrees off!
Book: Cooking in Real Life, page 106
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: peeled Cipollini onions
Pricey Ingredients: —
Hard-to-find: —
Recipe is not online.
your new stove, electric or induction?
I’m still working on finding my favorite induction pots, if you are doing the same, pls recommend! Thx
I wish it were induction! Stuck with an electric for now!