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Joie’s Late Week Recipes: 1 Pan Meditteranean-ish Chicken With Built In Side Dish

October 27, 2007

I love cooking. I hate cleaning up. Judging from the state of the kitchen in my share house, this is a pretty common configuration. The solution to this of course is to cook something completely fantastic in one pan. That way even if you don’t clean it up it doesn’t add significantly to the growing pile starting to resemble the primordial ooze that brought forth life. Come to think of it, I did see something move in there yesterday. Whatever, it’s not my turn. Getting back to the point, here’s an impressive one-pan meal that you can feed 4 guests with. It would round out nicely with a side salad, but you don’t need a recipe for that now, do you? (Ok, maybe later though…)

Meanwhile, I present for your convenience:

1 Pan Mediterranean-ish Roast Chicken With In Built Side Dish

  • 1kg chicken legs (drumstick and thigh attached)
  • 8-10 pitted kalamata olives
  • 1 roasted red pepper (chopped)[1]
  • 1 head of garlic
  • 2-3tsp coarse salt[2]
  • 3 large roasting potatoes
  • juice of 1 lemon
  • salt and oil[3]
  1. Preheat your oven to 180°C (350°F). Place the rack 6-8 inches from the top heating element.
  2. Oil the bottom of your roasting pan.
  3. Chop your potatoes into chunks. Coat with oil, salt[4] and lemon juice. Place in oiled pan.
  4. In a mortar and pestle combine your olives, roasted red peppers, coarse salt and garlic and pound into a paste. Add oil if necessary[5].
  5. Using your fingers, work the skin off the chicken, leaving it attached at the edges of the meat, thus creating a pocket. Spoon your paste under the skin and smooth it out using light massaging motions. Rub the paste on the underside of the chicken as well.
  6. Place the chicken skin side up on the potatoes. Oil the skin of the chicken. Chuck it in the oven for 1 hour.
  7. Serve with pan juices (or incorporate the pan juices into that side salad you’re making to go along with this) which will thicken upon standing for a while.


[1] You can make these yourself by oiling up a red pepper (or capsicum, which is what I called it growing up) and putting it in your oven on the highest setting or over your gas fire. When the outer skin is completely black and charred, take it off the heat and keep it covered (so steam builds up). Then just peel off the skin (when it’s cool enough to do so, of course) and there you have it. Me? I bought a jar of these peppers from a local ethnic grocery store for $1.99.

[2] Yes coarse is important. For one, it doesn’t contain those weird additives that the finer grained salts require to combat clumping. For another, it provides necessary abrasion.

[3] I use pomace olive oil for most of my cooking needs. I highly recommend it for its higher smoke point than extra virgin olive oil and meatier flavour.

[4] Make sure you salt generously. Potatoes need a lot of salt.

[5] My roasted red peppers were packed in oil, so my paste didn’t need more oil. If you roast your own, you will need about a tbsp of oil.

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