Crushed New Potato Salad and Quick Skillet Roast Chicken Recipes

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Kathie Lee & Hoda: Melissa Clark Recipes

Kathie Lee Gifford and Hoda Kotb welcomed Melissa Clark, food columnist for the New York Times, as she cooked up two staples every home cook should know: Roasted Chicken and Potato Salad.

Melissa Clark: Quick Skillet Roast Chicken Recipe

Kathie Lee & Hoda welcomed Melissa Clark as she cooked up two staples every home cook should know: Roasted Chicken and Potato Salad.

Kathie Lee Gifford and Hoda Kotb welcomed Melissa Clark, food columnist for the NY Times, as she cooked up two staples every home cook should know: Roasted Chicken and Potato Salad.

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Ingredients

  • 1 whole chicken, patted dry
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 lemon, quartered
  • 1 tablespoon extra-virgin olive oil
  • 5 garlic cloves, smashed and peeled (optional)

Directions

  1. Rub the chicken inside and out with salt and pepper
  2. Do this 2 to 3 hours ahead and refrigerate the bird uncovered
  3. Take bird out of the fridge when you start to preheat the oven so it can warm to room temperature or let it rest uncovered at room temperature while the oven preheats
  4. Place a large cast iron or other heavy skillet in the oven and let it preheat at 500° F for 45 minutes
  5. Transfer the chicken to a cutting board
  6. Using a sharp knife, cut the skin connecting the legs to the rest of the body
  7. Use your hands to splay the thighs open until you feel the joint pop
  8. Place 2 of the lemon wedges inside the chicken
  9. Carefully transfer chicken, breast-side up, to the hot skillet
  10. Press down on the legs so they rest flat on the bottom of the pan
  11. Drizzle the bird with the oil and roast for 25 minutes
  12. Toss garlic into the bottom of the skillet and stir to coat with pan juices
  13. Return to the oven for 5 minutes; stir again
  14. Continue cooking until the garlic is caramelized and chicken is no longer pink, 5 to 15 minutes more (for a total cooking time of 30 to 45 minutes)
  15. Let chicken rest for 5 minutes before serving
  16. Serve chicken with the pan juices and garlic, seasoning everything with juice from the remaining lemon wedges if desired

Melissa Clark: Crushed New Potato Salad with Mustard Dressing Recipe

Ingredients

  • 1 pound new or small red potatoes
  • 3 tablespoons plain yogurt
  • 2 tablespoons finely chopped shallot
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 to 3 tablespoons extra-virgin olive oil, to taste
  • 2 tablespoons chopped fresh mint or chives, more for garnish

Directions

  1. In a large pot of salted water, place the potatoes
  2. Bring to a boil and cook until just tender, about 25 minutes
  3. Drain well
  4. For the vinaigrette: in a small bowl, whisk together the yogurt, shallot, mustard, salt and pepper
  5. Place the warm potatoes in a large bowl and gently crush the potatoes (they should remain almost whole)
  6. Add the dressing and olive oil and toss to combine
  7. Fold in mint
  8. Taste and adjust seasoning, if necessary
  9. Garnish with more mint
  10. The potato salad is best served warm

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