Hamersley’s Roast Chicken with Potatoes and Onions

Everyone needs an everyday roast chicken recipe – and this is ours! It a minor adaptation of the original by Gordon Hamersley, chef-owner of Hamersley’s Bistro in Boston — as published in Fine Cooking magazine. We lived in Boston over 15 years ago and used to love hitting Hamersley’s Bistro for this roast chicken dinner! We were back in Boston in 2007 and enjoyed another lovely edition of this dish!

Ingredients

  • 4 Tbsp olive oil
  • 2 Tbsp Dijon-style mustard
  • 1 tsp. dried thyme (or 1 Tbs. fresh, chopped)
  • 1 tsp. dried rosemary (or 1 Tbs. fresh, chopped)
  • Salt and freshly ground black pepper to taste
  • 1 lemon, halved
  • 1 whole roasting chicken (about 3-1/2 lb.),
    rinsed under cold water and dried
  • 1-2 onions, cut into thick slices
  • 8-10 small red or Yukon Gold potatoes, washed (but not
    peeled)

Directions

  1. Preheat the oven to 375º.
  2. In a small bowl, combine 1 Tbsp of the olive oil, the mustard, thyme, rosemary, salt, and pepper. Squeeze the juice from one lemon half into the herb mixture; squeeze the juice from the other half into a small bowl and reserve. Reserve the squeezed lemon halves.
  3. Spoon the herb mixture over the chicken and inside its cavity, rubbing to coat the chicken thoroughly. Put the reserved lemon halves inside the chicken’s cavity.
  4. Using a bowl, coat the potatoes with 2 Tbsp olive oil and either chopped fresh rosemary or herbs de Provence, salt and pepper.
  5. Put the onion slices onto the bottom of the roasting pan. Season with salt and pepper.
  6. Put the chicken in the pan, breast side up. Surround the chicken with the potatoes.
  7. Cook until the meat is tender and the juices run clear at the thigh, about 1-1/4 hours. By this time, the potatoes should also be tender.
  8. Transfer the potatoes to a serving bowl. Pour the juices from inside the chicken’s cavity into the roasting pan and transfer the chicken to a cutting board. Let it rest for 15 minutes. Transfer the onions to a serving bowl.
  9. Spoon off and discard as much fat as possible from the juices in the roasting pan. Set the pan with the juices over medium-low heat and pour in the reserved lemon juice along with 1/2 cup water. Bring to a boil, scraping up the browned bits from the bottom of the pan. Pour the pan juices into a serving pitcher.
  10. Cut the chicken into pieces. Serve with the pan juices poured individually over the chicken pieces.

(Originally Added: April 21, 2001)

[Update – January 1, 2009: Here’s Gordon Hamersly’s cook book titled Bistro Cooking at Home
. Here’s another version of Hamersly’s Roasted Chicken with Garlic, Lemon & Parsley and another version from Relish that was adapted from his Bistro Cooking book (see this article about making this version). Here’s a picture of the dish as served at Hamersly’s.]

Scott’s Favorite Slow Roasted Chipotle Pork

Slow Roasted Chipotle Pork

This is truly one of those 5 minutes to prepare recipes. Basically, coat the pork shoulder roast, throw it in the Dutch oven and then into the real oven.

Makes really great pork tortillas — or just pork to pile onto your plate. Great with salsa on the side!

We originally came across a version of this recipe in The New Cooks Tour of Sonoma by Michele Anna Jordan. It became a Loftesness family favorite from the first time we tried it! In addition to her own web site, Jordan also writes a regular food column for the Santa Rose Press Democrat.

Ingredients

  • 3 tablespoons kosher salt
  • 1 tablespoon chipotle powder
  • 1 pork shoulder roast, about 3 1/2 lbs
  • 2 dozen small corn tortillas
  • 2 limes, cut in wedges
  • 1/4 cup minced fresh cilantro

Directions

  1. In a small bowl, mix together the salt and chipotle powder and rub it into the pork, being sure to cover the entire surface of the meat with the mixture.
  2. Put the pork in a clay roaster or other deep roasting pan with a lid, place the covered roaster in the oven, and turn the heat to 275°F.
  3. Cook until the pork falls apart when you press it with the back of a fork, about 3 1/2 to 4 hours. Remove it from the oven and let rest, covered, for
    15 minutes.
  4. Heat the tortillas on a medium-hot griddle, turning them frequently, until they are warmed through and soft. (Alternatively, heat them on a plate in
    the microwave). Wrap them in a tea towel and place them in a basket.
  5. Transfer the pork to a large serving platter and use two forks to pull itinto chunks.
  6. Add the lime wedges to the platter, place the cilantro in a small serving
    bowl, and serve immediately, with the tortillas on the side.
  7. To fill the tortillas, set two, one on top of the other, on a plate, spoon some of the pork on top, squeeze a little lime juice over the pork, sprinkle some cilantro on top and fold in half.

Variation

We had some romaine lettuce left over from an
earlier salad and found that adding a bit of lettuce to the tortilla filling
added a refreshing bit of ‘crunchiness’ to the taste. Yum!

Here’s a link to Elise Bauer’s blog post about a recent Wall St. Journal recipe for Slow-Roasted Pork Shoulder with Melted Apples that we made recently. Also very nice without the heat of the chipotle pepper.