OMG It's Dinner

Author

Christian Leue

Servings

Serves 2, with some leftovers

Category

Dinner

Ingredients

• 1 small roasting chicken (as close to 3lbs as possible)
• O.M.G. blend (about 3 Tbsp total)
• Salt
• 8 small yukon gold potatoes (about 1.5lbs total)
• Olive oil
• 1 lemon
• Vinegar (rice wine, white wine, or apple cider all work)
• 1 Tbsp toasted pine nuts
• 2.5 ounces (1/2 clamshell pack) baby arugula
• Mayonnaise (Japanese or American)

Directions

1. Preheat the oven to 425°F. Find an ovenproof skillet larger than your chicken. Remove the liver, neck, and giblets if included, and using paper towels dry the chicken thoroughly inside and out, then rub with about 1 tablespoon of the OMG blend and a few big pinches of salt, coating the skin evenly.‡ Tuck the wings underneath, and either tie the legs together or use the chicken’s own skin to secure them. If you haven’t done this before here is an example video. Place the chicken breast side up in the pan, put it in the oven, and set a timer for 25 minutes.
2. Scrub the potatoes and cut them in half lengthwise. Add them to a pot large enough to fit all the potatoes in one layer, add just enough water to cover along with 2 teaspoons each OMG and salt (optionally, you can add the liver, giblets, and neck at this point to add flavor), bring to a boil, then cover and simmer until potatoes are tender when pierced with a fork but still firm (generally 10-12 minutes depending on your potatoes).
3. Make the dressing. In a small blender or using an immersion blender combine 4 tablespoons olive oil, 4 teaspoons vinegar or lemon juice (up to you), 1 teaspoon OMG, 1 tablespoon pine nuts, and a big pinch of salt. Blend until creamy and well mixed.
4. Make a dipping sauce for the potatoes. Blend together 1/4 cup Japanese mayonnaise with 2 teaspoons OMG plus a bit of lemon juice. Or use American mayonnaise with a bit more lemon juice. Adjust to your tastes with salt, additional spice, and/or some olive oil.
5. Drain the potatoes, reserving the water* (and removing and reserving the giblets, neck, and liver if you chose to add them), and add about 1/2 cup of olive oil. Turn the heat to medium-low and start adding the potatoes cut side down once the oil is warm. Once they begin to sizzle a bit lower the heat to medium low and cook, uncovered, until they are well browned on the bottom (approximately 30-35 minutes). When they are done remove to a wooden serving board, cooked-side up so they stay crisp. Reserve the olive oil for another use, it’ll have great flavor.
6. At the 25 minute mark rotate the chicken pan 180 degrees in the oven and set a timer for another 25 minutes.
7. Remove the chicken from the oven and allow to rest for ten minutes. Toss the arugula with the dressing. Carve the chicken and plate. Or eat pretty much everything with your hands. Serve with sauce and fresh lemon.