Lately, I’ve been a little stressed trying to figure out what to do next. So I’m spending too much time thinking of the next greatest thing. This is like Archimedes and his quest to discover density and the famous Eureka story. If you don’t know it, the movie PI has a great telling of the story by Mark Margolis. The long short of it is simply, relax. You can’t force inspiration, it just happens.
Among many things, cooking French food for my love is always inspiring. So, L’estragon poulet rôti avec des légumes to the rescue!
For the Marinade
- French Tarragon (Be liberal)
- Rosemary (Be liberal)
- Honey (4 tablespoons)
- Olive Oil (4 tablespoons)
- Limes (Lime zest, juice from 1 lime)
For the veggies
First, mince the tarragon as small as you can. Then add all the marinade ingredients into a bowl. Mix it really good. Then wash the chicken and dry with a paper towel and add to a bag or bowl with lid. Add the marinade and let sit for 30 mins to 4 hours… or more. Pro tip* Make sure the marinade gets under the skin.
Cut the veggies into large chunks and set aside. I found that the garlic I used could have been much more as when ever I got a bite of a chunk, it was magic so use a lot of garlic!
When you’re ready to eat, set the oven to 400 and add the chicken into the ban for broiling. Add the marinade to the pan and try to coat the veggies and meat. Now when you’re cooking it, you can cook with a lid or without. If you do it with the lid, you’ll get more soft veggies that are more steamed. If you roast with the lid off like I did, you’ll get more of a crisp veggie and they will have some blackened ends as you will see in the pic below. Also, if you want your skin to be more like the roasted part you can see in the center of the pieces below, cook separate from the veggies. If not, the skin will be thoroughly cooked and easy to cut and chew. Both ways are delightful.
Serve with a baguette, goat cheese with cracked pepper and red wine. Bon!