| Prep: 20 mins | Cook: 1 hour 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 510 | 26g | 7g | 19g |
| sugars | fibre | protein | salt |
| 3g | 2g | 60g | 0.3g |
In the cosmos of European-meets-Cajun cuisine, one recipe stands out brightly for me – the sumptuous Roasted Chicken with Land Cress. Growing up on Louisiana soil, a land where culinary arts are a way of life and mixture of cultures creates a unique palette of flavours, I’ve witnessed an array of mouthwatering dishes. But, this particular recipe imprints on my taste buds, not only because of its homage to my home’s authenticity, but for the harmony it strikes between simplicity and sophistication.
A Symphony of Flavors
In every forkful of the Roasted Chicken with Land Cress, you get a delicious complexity of flavors. The mild peppery taste of land cress combined with the hearty, golden-brown roast chicken provides a wonderful contrast, like Louis Armstrong’s deep voice harmonizing with Ella Fitzgerald’s high tones. The hints of lemon and garlic, along with dried rosemary and thyme create a delightful symphony, transporting you to sunny, vibrant Provence. It’s truly the perfect medley of Creole richness and French elegance.
Health Benefits Like No Other
But there’s an additional reason as to why I vouch for this recipe – it’s healthy! Land cress, a nutrient-dense green is rich in fiber, Vitamin A, C and K, offering impressive benefits for your eyesight, immune system and bone health. The lean protein from the chicken, along with its crucial micronutrients supports muscle growth and heart health. Plus, the antioxidants in olive oil, garlic and lemon contribute to a healthier skin and a well-functioning digestive system.
This Roasted Chicken with Land Cress dish reminds me of a classic Poulet Rôti Au Four, a simple French-style roasted chicken. It pairs splendidly with my New Orleans-style Jambalaya or even a traditional Ratatouille. They all share the same base, a symphony of fresh ingredients, but each brings its unique performance.
From my kitchen to yours, I heartily recommend this Roasted Chicken with Land Cress recipe, which I believe captures the essence of European-meets-Cajun culinary delight perfectly. Whether it’s a fine dining experience you seek, or simply yearn to treat your taste buds to a flavorful and healthy home-cooked meal, this dish is your answer.
What You’ll Need
- 1 whole chicken, about 4-5 lbs
- Sea salt and freshly ground black pepper
- 1 bunch of land cress
- 1 lemon
- 6 cloves of garlic
- 4 tablespoons of olive oil
- 1 tablespoon of dried rosemary
- 1 tablespoon of dried thyme
- 2 cups of chicken broth
- 1 cup of white wine
- 2 tablespoons of unsalted butter
Method
Step One
Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Rinse the chicken inside and out with cold water and then pat it dry with paper towels. Season the chicken generously with sea salt and freshly ground black pepper.
Step Two
Fill the chicken cavity with the bunch of land cress, lemon halves, and garlic cloves. Truss the chicken using kitchen twine to keep everything in place and to ensure even cooking.
Step Three
Put the chicken in a roasting pan. Drizzle the chicken with the olive oil and then sprinkle it with the dried rosemary and thyme. Pour the chicken broth and white wine into the bottom of the roasting pan.
Step Four
Roast the chicken in the preheated oven for approximately 20 minutes per pound. Spoon the pan juices over the chicken now and then as it cooks. If the pan dries out, add more chicken broth.
Step Five
Once the chicken is cooked, remove it from the oven and let it rest for at least 10 minutes before carving. While the chicken is resting, place the roasting pan on the stove over medium heat, add the butter, and stir until it melts. Skim off any excess fat.
Step Six
Carve the chicken into servings. Drizzle each serving with the pan juice and serve immediately while still hot.
