Wood Fire Roast Chicken at The Tasting Room at CityCentre
Created on Aug. 7, 2012, 9:04 p.m.
Category: Food & Dining
Tags: CityCentre, and, potatoes, chicken, wood, Vine, Tasting, oven, Raymond, spinach, Room, recipe, Olive, Ray, The, Vandergaag, ChefChef Raymond Vandergaag of The Tasting Room at CityCentre shows off his Wood Oven Roast Chicken featured on his 2012 Houston Restaurant Weeks menu. WOOD OVEN ROAST CHICKEN
1 each Half chicken bone removed.
1 teaspoon Garlic 1 teaspoon chopped rosemary
1 teaspoon chopped Thyme 2 tablespoons olive oil
1 ea. Lemon zest
6ea mixed potatoes (fingerling, red, purple, rally any potato will do) 2 cloves Garlic
2 sprigs of Thyme 2 tablespoon olive oil
½ cup of Chicken stock 2 tablespoons of butter
Take the boneless Half Chicken and marinate with the Lemon, Garlic and herbs 2-4 hours in advance. Pre-heat oven to 400. Roast the chicken and marinade mixture in the oven for 10-12 min, then remove from the oven and set aside the chicken to rest. Keep the juices in the roasting pan and set aside.
Toss the potatoes toss in olive salt and pepper. Place in a roasting pan with a few whole garlic cloves and sprigs of thyme; cover with foil. Roast the potatoes in the oven for 12-15 minutes or until the potatoes are al dente. Remove and chill.
For the final plating, sauté the Potatoes with a touch of olive oil until they are golden brown. Then, toss in a handful of Spinach, cook until they are wilted, and place the potatoes and spinach on the plate. Next, place the chicken on top of the potatoes. Heat up the pan with the chicken juices on the burner and add stock, reduce the mixture by half. Then remove pan from heat and add butter to form a gravy. Place gravy on the chicken and serve.