Perfect Roast Chicken and Parmesan Potato Wedges

Dinner #67 was the first of my updated family favorites. I did it again tonight. The Perfect Roast Chicken was just that. Perfect and roasted. I adapted an Ina Garten recipe from her first cookbook The Barefoot Contessa Cookbook. The chicken was uber-moist, and the flavor was accented with lemon, garlic and butter. The chicken was paired up with Parmesan Potato Wedges instead of the typical mashed potatoes or roasted potatoes. My Parmesan Potato Wedges take only seconds to make and are a little different from your ordinary potato side dish. The best dishes are the ones that are easy to prepare, can be made with ingredients you have on hand, and taste great. My Middle One suggested the recipe so she gets the credit for the success of this dish.

Rave reviews all around for this meal. My Oldest likened the potatoes to home fries, but only better. Even No Thank You Boy gobbled up his portion. I will be making Parmesan Potato Wedges more often.

Perfect Roast Chicken

adapted from The Barefoot Contessa Cookbook

1 5- to 6-pound roasting chicken, I used a Perdue Roaster
Salt
Pepper
1 lemon, sliced in half
1 head garlic, cut in half crosswise
2 tablespoons butter, melted
1 1/2 cups chicken stock
3 tablespoons flour

Preheat oven to 425 degrees. Remove giblets. Rinse chicken with cold water and pat dry. Season inside with salt and pepper and stuff with lemon and garlic. Place chicken in roasting pan. Brush outside of chicken with melted butter and sprinkle with salt and pepper.

Roast chicken for about 1 and 1/2 hours or until juices run clear. Remove from oven and cover with foil. Let rest for 10 minutes before carving.

For the gravy, put about 3 tablespoons of the fat from the roasting pan in a small saucepan over medium high heat. Add flour and stir. Cook for about 1 minute. Add stock and whisk until smooth. Cook for about 4 - 5 minutes until thickened. Season with salt and pepper.

Serve sliced chicken with gravy.


Parmesan Potato Wedges

5 medium russet potatoes, cut in about 6 wedges each
1/2 stick butter, melted
3/4 cup seasoned bread crumbs
1/2 cup Parmesan cheese
1/2 teaspoon paprika

Mix all ingredients together in a large bowl. Spread on a greased baking sheet. Bake in a preheated425 degree oven for about 30 minutes. Turn occasionally so they don't burn. The potatoes should be tender and lightly browned.