Now that everyone's back in school and the temperatures are falling, it really seems like autumn's upon us. Cooler temps mean freedom to turn the oven back on at night to prepare dinner, and one sure-fire crowd-pleaser over here is roasted chicken. L. literally begsme to roast a chicken every week - it's her favorite meal. But on a weeknight, who has time? Enter the parts . . . even a bone-in chicken part will take far less time to cook, yet will yield some of that same juicy, crispy, delectable treat that whole roast chicken delivers.
This recipe is versatile - you can make "plain" chicken for those "selective eaters" in your house, and amp up the flavor with ginger, lime and curry powder for those who prefer a little more zazzle. Rubbing the spice mixture under the skin ensures that the meat is highly flavored . . . the skin and bone ensure it's moist. Whether you indulge in crispy chicken skin is your business (dont' tell anyone, but I love it) but in any case, this is a 30-45 minute deal.
Crispy Ginger-Lime Chicken (adapted from Everyday Food)1 T. minced ginger 1 T. fresh lime juice 2 t. Madras curry powder 4 scallions, minced Kosher salt and freshly ground black pepper to taste 3 lbs. assorted chicken parts - bone-in and skin-on
Heat the oven to 400 degrees. Combine the ginger, lime juice, curry powder, scallions, a teaspoon of salt and 1/4 of pepper in a small bowl. Place chicken on a foil-lined rimmed baking sheet and season with salt and pepper. Gently loosen the skin on each pice of chicken with your fingertips. Then rub equal amounts of the ginger/lime mixture under the skin of each piece.
Bake until skin is crisp and the juices run clear, about 30 minutes.
In my Fresh Flavor Fast cookbook, this is paired with a quick little side recipe for Couscous with Carrots and Cilantro . . . we ended up with leftover rice with our chicken - not nearly as exciting. And remember, if you use whole wheat couscous, you'll up your nutrient and fiber quotient . . . .