Chicken In Weeds Recipes

Steps:

• Put the ginger and 4tbsp water into a blender to make a paste. Heat the oil in a large heavy-based pan and brown the chicken in batches. Leave to rest on a plate.
• Add the onion and cook for 10 minutes, adding the garlic, coriander, chilli, spices, and salt, and cook for a few minutes.
• Pop the chicken back into the pan with any juices from the plate, and add the water and lemon juice. Put a lid on the pan and cook for 15 minutes. Turn the chicken, then cook for another 15 minute The chicken will melt off the bone when it's ready.

Steps:

• In a small bowl, stir together softened butter, dulse, lemon zest and juice, and 3/4 teaspoon salt. Rub all over chicken, including the cavity, underneath the skin, then on top of the skin. Stuff herb bunch into cavity and transfer chicken to a rimmed baking sheet. Let marinate at least 1 hour or up to overnight in the refrigerator.
• Heat oven to 425 degrees and place a rack in the middle. Remove chicken from refrigerator and let sit at room temperature while you prepare vegetables.
• In a large bowl, toss together potatoes, onion, kelp, oil, red-pepper flakes and remaining 1/2 teaspoon salt. Spread mixture out surrounding the chicken on the baking sheet.
• Roast, tossing vegetables every 20 minutes, until chicken is browned and a thermometer inserted into thickest portion of thigh reads 160 degrees, about 1 hour. Remove from oven, transfer chicken to a cutting board and tent loosely with foil for 10 minutes.
• Transfer roasted vegetables to a serving platter and top with chicken and any remaining juices from baking sheet. Serve immediately.