Michael Symons Lemon Chicken With Fried Potatoes Recipes

PERFECT ROAST CHICKEN WITH POTATO CAKES

Steps:

• For the chicken: Place a heavy-bottomed pan in the oven (I prefer cast iron) and preheat the oven to 500 degrees F.
• Pat the chicken dry with paper towels. Rub the chicken with the lemon halves and season liberally with salt and pepper. Drizzle the chicken with the olive oil.
• Carefully remove the hot pan from the oven, arrange the chicken in it breast-side up and place the pan on the middle rack. Roast until the thickest part of the chicken measures 160 degrees F, about 45 minutes. Let rest for 5 minutes before carving.
• For the potato cakes: While the chicken is cooking, thoroughly mix together the sweet potatoes, eggs, onion, Old Bay and paprika. Season with salt and pepper. Form the mixture into 6 patties.
• While the chicken is resting, place the pan it was cooked in over medium-high heat with the rendered chicken fat. Working in batches and adding more oil if necessary, cook the patties, flattening them slightly with a spatula, until golden brown and crisp, 4 to 6 minutes per side.
• Serve the sweet potato cakes with the chicken and some lemon wedges on the side.

MICHAEL SYMON'S SMASHED AND FRIED POTATOES RECIPE - (4.3/5)

Steps:

• In a large dutch oven, place the potatoes with enough water to cover them by a few inches. Add the thyme, rosemary, and garlic. Salt the water, then bring to a boil. Gently boil until the potatoes are cooked through and tender, about 30 minutes, then drain remaining water. Place the same pan back on medium high heat with the potatoes in it. Let the potatoes dry out for a minute, letting any water evaporate. Add the chicken fat to the pan and once it has melted, begin to slightly flatten the potatoes with the bottom of a smaller pot or ramekin. Make sure to keep the potatoes in an even layer. Brown for about 5 minutes, then flip. Season with salt and pepper and cook until the potatoes are golden brown. Serve with grated parmesan to garnish.

HONEY BRINED CHICKEN WITH LEMON AND SAGE

Steps:

• Mix honey, salt, water, bay leaves, and garlic together. Pull skin away from chicken just enough to place sage leaves and lemon slices under skin. Truss the chicken and tie the other end of the butcher's twine to the pot handle for a quick retrieval of the brined chicken. Place chicken in liquid and let sit in cooler for 12 hours.
• Preheat oven to 375 degrees F.
• Place chicken on roasting rack in oven and brush with olive oil. Bake for about 45 to 50 minutes or until juices run clear.

FRIED NEW POTATOES

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Place a heavy-bottomed Dutch oven over direct heat. Add a drizzle of olive oil along with the potatoes. Season with salt and pepper and add the garlic. Cook, stirring occasionally, until golden brown on all sides, 5 to 7 minutes. Add enough water to cover the potatoes halfway, close the grill and steam until the potatoes are cooked through and the water has evaporated, 10 to 12 minutes.
• Lightly smash the potatoes with a potato masher and drizzle with more olive oil. Cook until the potatoes are crispy on the bottom, about 5 minutes. Serve sprinkled with flakey salt and dill and a squeeze of lemon.
• (Alternatively, you can cook the potatoes over medium-high heat on a stovetop.)

MOM'S CHICKEN

Steps:

• In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F.
• Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.

LEMON POTATOES

Steps:

• Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Place the potatoes in a cast-iron pan. In a mixing bowl, whisk together the lemon zest and juice, olive oil, mustard, garlic, oregano, a pinch of salt, some black pepper and 2 cups water. Pour the mixture over the potatoes and toss to combine. Turn the potatoes so they are cut-side down in the pan.
• Place the pan on the indirect-heat side of the grill, then close the lid and bake until the potatoes are tender, about 40 minutes. Remove from the grill and serve with a squeeze of lemon, a sprinkle of sea salt and a drizzle of olive oil.

MICHAEL SYMON'S MIDWESTERN FRIED CHICKEN

Steps:

• Season chicken pieces with salt and freshly ground black pepper. Combine buttermilk with 3 smashed garlic cloves and half the sage. Add chicken to buttermilk mixture and marinate at least 2 hours or overnight.
• Preheat oven to 375 degrees F. Combine 1 cup flour, cracker crumbs and paprika. Remove chicken from buttermilk and dredge in flour mixture, shaking off excess. Warm a large cast iron skillet over medium-high heat.
• When pan is hot, add lard, fat or oil, and then breaded chicken pieces in a single layer (work in batches if necessary; don't crowd pan). Brown chicken on both sides until golden. Transfer chicken to a baking sheet with tongs leaving fat in pan. Bake until cooked through (12 to 15 minutes).
• While chicken is baking, make gravy. Add remaining 3 cloves garlic and remaining sage to fat in skillet. Cook over medium heat 1 to 2 minutes until sage crisps and garlic becomes aromatic. Add remaining 3 Tbsp flour.
• Whisk to combine, then cook 1 to 2 minutes. Slowly whisk in 1 cup chicken stock, whisking until there are no lumps, then whisk in remaining stock. Season with salt and freshly ground black pepper and bring to a gentle boil. Reduce heat to maintain a simmer and cook about 15 minutes, stirring occasionally.
• Strain into a small saucepan and check for seasoning one more time, adding more salt and pepper if necessary. Add a few dashes of your favorite hot sauce, making it as spicy as you'd like.
• Remove the chicken from the oven and let it rest 5 minutes. Serve with gravy.