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Roast Basil Chicken, Basil Baby Potatoes, Frisee Plum Salad
INGRIDSTEVENS13Ingredients
70Minutes
910Calories
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Description
Food Network Magazine
Ingredients
US|METRIC
4 SERVINGS
- kosher salt
- 3 cups fresh basil leaves
- 1 stick unsalted butter (at room temp)
- 1 clove garlic (grated)
- 1 lemon
- 3 1/2 lb. chicken
- freshly ground pepper
- 1 1/2 lb. baby potatoes
- 1 Tbsp. white wine vinegar
- 1 tsp. whole grain mustard
- 3 Tbsp. EVOO
- 1 head frisee (torn, about 5 cups)
- 2 plums (cut into 1/2" wedges)
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Directions
- Preheat the oven to 425 degrees F and set a wire rack on a rimmed baking sheet. Bring a medium saucepan of salted water to a boil. Add 2 cups basil; cook 30 seconds, then drain and rinse under cold water. Transfer to a food processor and puree with the butter, garlic, lemon zest and 1/2 teaspoon salt until smooth. Set aside.
- Spatchcock the chicken: Cut along each side of the backbone with kitchen shears; discard the backbone. Open the chicken like a book; flip over. Press down on the backbone to flatten. Gently loosen the skin from the breasts and thighs using your fingers. Transfer half of the basil butter to a bowl and rub all over the chicken and under the skin; season with salt and pepper. Transfer skin-side up to the rack. Roast until the skin is browned and crisp and a thermometer inserted into a thigh registers 165 degrees F, about 45 minutes. Transfer to a cutting board and let rest 15 minutes.
- Meanwhile, fill a medium saucepan with water; season with salt and add the potatoes. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 12 minutes. Drain and transfer to a large bowl; toss with half of the remaining basil butter and season with salt and pepper.
- Whisk the vinegar and mustard in a large bowl. Gradually whisk in the olive oil. Add the frisee, plums and the remaining 1 cup basil. Season with salt and pepper; gently toss to coat. Spread the remaining basil butter over the chicken; carve. Serve with the potatoes and salad.
NutritionView More
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910Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories910Calories from Fat410 |
% DAILY VALUE |
Total Fat45g69% |
Saturated Fat20g100% |
Trans Fat |
Cholesterol320mg107% |
Sodium550mg23% |
Potassium2270mg65% |
Protein86g |
Calories from Fat410 |
% DAILY VALUE |
Total Carbohydrate41g14% |
Dietary Fiber10g40% |
Sugars5g |
Vitamin A110% |
Vitamin C120% |
Calcium20% |
Iron50% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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