Crispy Chicken Skin is the Perfect Black Pump of the Food World.
Darlings,I am a big fan of roasted chicken on Sunday nights. I'm not sure where this comes from, as growing up Sundays were always nights we ordered in or went out. To me, a roast chicken is the perfect mid-place between the earned relaxation of a Sunday and the desire for something beautiful to celebrate the week ahead.Last night we ate one of the best chickens I think I have ever made. It was juicy on the inside and crispy on the outside...Darlings, is there really anything better than crispy chicken skin? No, I really don't believe there is...well, except for maybe the perfect pair of Brian Atwood black, pointy toe pumps. Yes, to me, it makes sense to compare a perfect piece of crispy chicken skin to the most perfect pair of every day heels. So simple, yet so hard to get right if you don't know what you are doing.I mean think about it. The perfect piece of crispy chicken skin makes you smile so wide from the salt, the crunch, the grease, the umami of it all. Alternately, a bad piece of chicken skin is rubbery, flavorless and tepid (that's right, tepid). It makes you feel like you've just consumed waste.The perfect pair of black pumps makes you walk taller, with your hips forward, kicking ass, taking names, making plans, flipping hair, etc etc. A bad pair of black pumps will force you into poor posture, a terrible gait and an overall lackluster presence.Darlings, I've said it before and I'll say it again, learn to walk in those heels before you take them out in public. It will make you feel more empowered. A high heel is good for nothing if you don't know how to use it properly.Get it, Darlings? They both make you feel amazing. And when you feel amazing, amazing things happen.
But, I digress.We're talking chicken here, right? Not the perfect pump? Sorry, I've been catching up on the Kardashians (give me a break darlings, you know how much I love Khloe).Anyway. I bring to you a perfect Sunday night chicken, with roast eggplant and an herbed orzo salad. This is an update of an old Martha Stewart recipe. I've added a little more zip and a little more crunch.IngredientsFOR THE CHICKEN1 whole chicken, cut into 8 pieces (you can buy the chicken like this, or you can break it down at home. The cost differential is small, and if you don't have experience breaking down a chicken, I won't blame you for buying one already butchered!)2 lemons, quartered1/4 cup olive oil1 Tbsp. Dried Oregano1 Tbsp. Red Pepper Flakes1 Tbsp. Dried Basil1 Tbsp. Dried Parsley1/2 Tbsp. Coarse Salt1 medium sized Eggplant, sliced into trianglesFOR THE SALAD1 box Orzo, cooked according to directions on box1/2 bunch curley parsley, chopped1/2 bunch dill, chopped1 red onion, finely diced2 large handfuls, arugula1 handful of grape tomatoes, quartered1 persian Cucumber, chopped1/4 C. Olive OilSalt to TasteFeta Crumbles (Optional)METHOD
- Preheat Oven to 450 degrees.
- In a large mixing bowl, toss chicken will all listed ingredients except for eggplant.
- Pour the mixture from the bowl onto a sheet pan.
4. Cook at 450 for about 45 minutes, then at a broil for 3 minutes.4a. On a separate sheet pan, throw down your eggplant, drizzle it with some oil and salt and get it into the oven when the chicken has been in for about 25 minutes. Eggplant only really needs 20 minutes of cooking time to get that buttery, sweet feeling. Chicken temperature should be 165 degrees, but you should have no problem getting there. Don't worry about getting dry chicken on this one - between the bones, oil and lemon, the meat will be perfect even if you overcook it. 
5. In the meantime, assemble your orzo salad. It really and truly is as simple as mixing all of the listed ingredients and seasoning to taste.
It is my personal preference to mix all of the ingredients without the orzo and then add the orzo in directly after it's been cooked to allow the heat to bring out the flavors of the ingredients and wilt the arugula.And there you have it - a flavorful, colorful, crunchy, refreshing Sunday dinner to start your week.
Darlings, the other really wonderful thing about having a chicken on Sundays is that there is something for your pup to enjoy as well - the giblets. I, personally, love the liver, but sacrifice my pleasure for that of this fella here:
So I basically poach all of the giblets so that Stanley also can have a special Sunday meal, he gets everything except the neck (which has a dangerous bone for pups) and especially enjoys the broth.
So darlings, let me know what you think. I'll be back tomorrow with a new recipe, and I'm sure a new digression.xoxolcf