I’m not sure how I have managed to neglect roast chicken on a blog with the title of “Sunday Suppers”, but somehow I did. It’s time to change that. Last weekend we made a simple roast chicken with fresh haricot verts (green beans) and Dorie Greenspan’s “creamy, cheesy, garlicky rice with spinach”. I can’t decide if the chicken or the rice was the highlight of the meal. Irregardless, it was a great meal accompanied by a nice bottle of wine, and perfect for a cold winter night. Make this soon!
Simple Roast Chicken with Dorie Greenspan’s ‘creamy, cheesy, garlicky rice with spinach’
Rice slightly adapted from Around my French Table by Dorie Greenspan
Ingredients the roast chicken:
- 1 3lb. free range, organic chicken
- A few sprigs of fresh thyme
- ½ head of garlic (skin on)
- ½ lemon
- 2 tablespoons unsalted butter (melted)
- Salt and pepper
Instructions for the roast chicken:
- Take the chicken out of the fridge 20-30 minutes before you plan to cook it.
- Preheat oven to 400 degrees Fahrenheit.
- Remove the giblet packet from the chicken if it inside the cavity.
- Liberally season both the cavity and skin of the chicken with salt and fresh ground pepper.
- Stuff the chicken with the lemon, garlic, and thyme sprigs.
- Truss the chicken with string if available.
- Rub the entire chicken with melted butter.
- Place the chicken breast side up in a roasting pan and place it in the preheated oven.
- Cook for approximately 1 hour, or until the chicken is done and the juices run clear.
Ingredients for the rice:
- 3 ¼-3 ½ cups low sodium chicken broth
- 1 cup Carnaroli rice (Arborio may be substituted but Carnaroli is more resistant to overcooking)
- 10 ounces frozen leaf spinach
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, finely chopped
- ¼ – ½ cup grated Gruyere
- Approximately ¼ to ½ cup half and half
- Salt and pepper to taste
Instructions for the rice:
- In a medium saucepan with a lid, bring 3 ¼ cups of broth to a boil. Add the rice and stir once, cover, and simmer over low heat until almost all of the broth has been absorbed and the rice is tender but still slightly al dente (approximately 20 minutes).
- While the rice is cooking, defrost the frozen spinach by placing it in a colander in the sink and pouring boiling water over the spinach. Drain and dry the spinach and coarsely chop.
- Place a medium to large sauté pan with straight sides over low heat and sweat the onion and garlic in butter until the onion is translucent and soft.
- Add the spinach and sauté for another 1 to 2 minutes.
- Add the rice and stir well. Add the cheese and cream and season with salt and pepper to taste. Continue to cook over very low heat until the cheese has melted.
- If the mixture is dry, add a bit more half & half or broth.
- Serve immediately.