This is a recipe I have been wanting to share for over 5 years and it is one of the reasons I started a cooking blog. This dish is a bit nostalgic for me because the night I met my husband-to-be, he made a whole roasted chicken over an open fire and because we had quite a bit of wine leading up to the main course, the chicken was a bit under cooked and he still talks about it with embarassment. And it really is one of the ONLY times he has not cooked a dish perfectly.

Roasted chicken is one of those dishes I have found to be so simple and when cooked properly, it’s one of the best meals one can have and you never get sick of. HOWEVER, it’s also one of those dishes that can easily be over cooked and the meat can very well be dry. My husband’s roasted chicken recipe is something I am very excited to share because it is very easy to make and you will always end up with a chicken that is juicy and moist in the inside and crispy on the outside, which is the perfect and only acceptable version of a roasted chicken, in my opinion. His method as you will see is using vegetable broth on the bottom of the pan to steam the chicken ensuring the moistness of the meat and at the same time, giving the chicken and the vegetables flavor. I also love this dish because you can always change up the spices, herbs and vegetables and it’s something you can eat on a regular basis.

Here is Andre’s recipe for a roasted chicken and vegetables.

INGREDIENTS (approx. 4 servings)

For the chicken marinade:

3 lb. free-range whole chicken

1/2 cup extra virgin olive oil

juice of 1/2 lemon

1 tbsp herb salt (or can sub with kosher salt coarse sea salt)

freshly cracked black pepper (to taste)

5 garlic cloves smashed

handful of fresh thyme sprigs

slice the other 1/2 of a fresh lemon into 3-4 thin slices

For the roasted vegetables:

2 tbsp extra virgin olive oil

1 large white onion roughly chopped (I used 2 medium sized ones since my grocery store fails to stock large ones)

5 carrots roughly chopped

1 fennel bulb roughly chopped

3 sweet potatoes roughly chopped

1 yellow bell pepper roughly chopped

handful of green beans

handful of cherry tomatoes (I like to keep the stems on)

2-3 sprigs of fresh rosemary

2 tbsp vegetable seasoned broth (I prefer Knorr)

4 cups boiling water

 

INSTRUCTIONS

1. Butterfly your whole chicken by placing your chicken breast-side down on a cutting board. Working from the cavity opening at the neck, cut down the middle of the back-bone with a pair of kitchen shears all the way to the other end of the chicken. I don’t cut the back-bone out, but you can if you would like.
2. Clean your chicken in cold water getting rid of any excrements in the inside. I also like to cut off any excess skin, the neck bone and the tips of the wings since they aren’t edible.
3. Place your chicken in a baking dish or any deep dish that you can fully lay out your chicken. Drizzle a 1/2 cup of extra virgin olive oil over your chicken and the juice of 1/2 a fresh lemon. Then sprinkle a 1/2 tbsp of herb salt or kosher salt on the breast side of your chicken, making sure to distribute evenly. Then season this side with freshly cracked black pepper generously.
4. Turn your chicken over so the cavity is exposed and sprinkle another 1/2 tbsp of herb salt or kosher salt making sure to distribute evenly. Then season this side with freshly cracked pepper generously.
5. Add in the 5 smashed cloves of garlic, the fresh thyme sprigs and the slices of the other half of your fresh lemon.
6. Massage your chicken to ensure the whole chicken is well seasoned.
7. Wrap the dish with your chicken in plastic wrap and marinate for at least 4 hours and up to 24 hours in the refrigerator.
8. Clean, peel and roughly chop your choice of vegetables. Just try to keep in mind the cooking times of your veggies and cut them accordingly, but I generally just roughly chop them as pictured.
9. Preheat your oven to 475 F (250 C) and take your chicken out of the refrigerator.
10. In a large frying pan, heat on high and add in approx. 2 tbsp of extra virgin olive oil. Add in your chopped onions and then each vegetable one at a time (I start with onions and then add in the vegetables with the most cooking time first because you want to keep the frying pan hot to brown the vegetables).
11. Mix 2 tbsp of vegetable broth with 4 cups of boiling water and mix well.
12. Saute your vegetables for about 5-7 minutes or until a bit browned and then add in your vegetable broth and saute for another 2-3 minutes.
13. Pour your vegetables and the broth onto a baking pan or baking dish, making sure to distribute an even layer.
14. Take your marinated chicken and place it on top of the vegetables butterflied down (breast side facing up) and your rosemary springs underneath your chicken (to prevent burning, I also like to make sure the smashed garlic cloves are not on top of the chicken as not to become bitter).
15. Place this in the oven at 475 F (250 C) for 45 minutes (make sure the heat is on up top and on the bottom).
16. Every 15 minutes, take some broth from the bottom of the pan and pour it on top of the chicken to keep moist.
17. After baking for 45 minutes, turn your oven on grill for approx. 5-7 minutes. This may vary from oven to oven, so keep your eye on your chicken to make sure it is not burned but grilled to a beautiful golden-dark brown.

 

NOTES

• Please keep in mind that the chickens in Switzerland tend to be smaller in size than in the U.S. and cooking times may vary depending on the size and the oven. When in doubt, before you turn your oven on grill, you can check your meat to make sure it’s cooked all the way through and if necessary, bake the chicken a bit longer. If it is cooked through, turn your oven on grill.
• Make sure to season your chicken well. The key to this dish is to overseason a bit than you are normally used to with meat.
• If you don’t have herb salt, you can also mix regular kosher salt and Old Bay is one of my favorites for this dish.

One of my favorite meals during the winter time is Raclette, which of course was one of the meals we enjoyed during our NYE trip to the French Alps. And when you are in a cozy chalet in the mountains or anywhere else that is cold, this dish is an absolute must and it’s a fantastic meal to share with a large group. And for me personally, I prefer Raclette a hundred times over fondue, but that’s just me.

So what is Raclette? Raclette is a semi-firm cow’s milk cheese that is typically served melted over boiled potatoes and is traditionally found in the Swiss and French Alps during the cold months. The name is derived from the French word racler, which means “to scrape”. Raclette cheese is either melted over an open fire, or with a special grill that melts the cheese directly from the wheel, or most commonly on a special Raclette table top grill. Now the key to a good Raclette is of course the cheese and secondary are the side condiments.

My husband and I prefer a non-pasteurized Raclette because it tends to melt more smoothly. We also ALWAYS buy our cheese from a local cheesemaker,  Dorfkäserei Küssnacht, in the town of Küssnacht am Rigi. Their Raclette is just the best and surprisingly cheaper than the average Raclette you find in the normal Swiss grocery stores.

Now let’s talk about the sides and condiments for Raclette. As mentioned before, Raclette is typically melted over boiled potatoes. The Swiss typically use Amandine or Charlotte potatoes, which are smaller in size and still stay relatively firm when fully cooked (you don’t want mushy potatoes). Raclette is also traditionally served with anything pickled on the side, such as cornichons, pearl onions and baby corn. For our Raclette dinner, we were fortunate enough to include homemade curried pickled squash made by my brother-in-law and pickled tomatoes made by the uncle of my Polish colleague into the mix of our pickled sides. And for seasonings, try freshly ground nutmeg, freshly cracked black pepper, curry spice mix, piri piri or your favorite smoked chili.

I hope these pictures inspire some of you to enjoy a Raclette dinner in your homes during these cold months. And please know that everyone has different preferred sides and condiments and you can try whatever you think tastes good with melted cheese, even curry ketchup. And try pairing your Raclette with a nice crisp white wine like a Fendant. For those in the Luzern area, try the Solaris white wine from the organic winery Sitenrain in Meggen. It is absolutely delicious!

INGREDIENTS (4-6 servings)

Raclette cheese: 7-14 ounces per person / 200-400 grams per person

Boiled Raclette potatoes (Charlotte or New Potatoes work great): 1/2 pound per person / 250 grams per person on average

1 jar of cornichons or your favorite pickles

Other pickled sides such as pickled pearl onions, pickled hot peppers, etc.

2 large onions thinly sliced to melt with your cheese

1/4 pounds or 125 grams of thinly sliced smoked bacon to melt with your cheese

Freshly ground nutmeg

Freshly cracked black pepper

Hot pepper flakes or piri piri

 

INSTRUCTIONS (for a table top Raclette grill)

1. Boil your potatoes in salted water until well cooked.
2. Slice your Raclette into approx. 0.4 inches / 1 cm slices or a size appropriate for your Raclette pans and place them on large platter.
3. Thinly slice 2 large onions and place into a small bowl or two for the table.
4. Thinly slice the smoked bacon and place into a small bowl or two for the table.
5. Place all of your preferred pickled sides and spices onto the table around the Raclette table top grill.
6. Once your potatoes are fully cooked, drain the water and place them into a bowl covered by a kitchen towel to stay warm.
7. Turn on your Raclette grill and start melting some cheese!