On this installment of the Med Chef I'm preparing a Roasted Chicken marinated in Olive Oil, Paprika, and stuffed with Fuji apples.
While at the grocery store I did notice some Mascarpone cheese which means that if someone on this island can find me Lady Fingers (or Savoiardi ) I can make my Tiramisu!
Anyways, on with the recipe
Julienne the Onions and chop the potatoes. First sauté the onions until they are nice and crispy brown. Then add the Red potatoes that you have washed and cubed. Before adding them, mix the potatoes with Olive Oil, Paprika, Onion Powder, Salt, Pepper and ROSEMARY! Cut them to the preferred size and shape of your liking.
Let them sit on the stove until they get crispy. But this is a timing problem. You want the Potatoes to be crispy when the Chicken is halfway done cooking (about 10 min in) This way we can marry the two flavors together.
Here is a video to demonstrate How to properly toss during the Saute...
Chop and peel 1 Fuji Apple. Take out the bird and remember to clean her good. You don’t want to get Salmonella or else you’ll be in trouble, especially if you’re far from home. Once the chicken is cleaned and patted dry, peel back some of the excess skin and oil her up.
You then add your bevy of ingredients to the chicken, such as Paprika, salt, pepper, Onion Powder, crushed rosemary, and stuff those apples where the sun never shown for that poultry product. You can/most often add carrots to it as well for more of that sweet flavor.
Have the Oven set to 375°F at first.
Once they have both been cooking for about 10 minutes, get them together in the oven and up the heat to about 400°F. Now is cleaning time or TV time if you have someone helping you out!
Then, in another 15 minutes or so you have your chicken nicely crisped and sweetened by the kiss of the apple!
Buon Appetito!
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