Frankie’s Perfect-Bite Roast Chicken
The real key to Frankie’s roast chicken is to drizzle leftover garlicky vinaigrette on it just before serving.
Serves about 4
For the chicken:
- One 4-pound (2 kg) whole chicken, patted dry with paper towels
- 1 tablespoon kosher salt, plus more for vegetables
- 1 lemon, halved
- 3 tablespoons olive oil
- 3 large carrots, peeled and cut into chunky pieces
- 2 large yellow onions, peeled and cut into thick wedges
For the vinaigrette:
- 3 tablespoons of sherry vinegar
- 1 garlic clove, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- ½ cup (120 mL) of olive oil
Sprinkle the salt evenly all over the chicken (inside and out) and place the chicken in a skillet or a baking dish—anything that holds it comfortably. Let it sit uncovered for an hour at room temperature.
Preheat your oven to 425°F (220°C).
Place the lemon halves into the cavity of the chicken, and place the carrots and onions around the chicken. Drizzle those with the olive oil and sprinkle with a large pinch of salt, using your hands to make sure the vegetables are evenly coated.
Roast until the vegetables are tender, the chicken is browned, one of its legs feels nice and loose when you wiggle it, and the thigh joints register at least 170°F (70°C) on an instant-read thermometer, about 1 hour and 15 minutes.
In a jam jar, combine the vinaigrette ingredients. Screw the lid on, shake well, and season to taste with salt and pepper. Use it to dress a salad, reserving a few tablespoons to finish the chicken.
Let the chicken rest for about 10 minutes before carving. Squeeze the juice from the lemon halves over the chicken when serving, plus a little extra vinaigrette if you have it.
Bobby’s (Frankie’s) Chocolate + Olive Oil Ice Cream Topping
Somewhere between Magic Shell and hot fudge. Leftovers can be stored indefinitely in the fridge and re-melted before serving.
Makes about 4 servings
- 2 ounces dark chocolate, roughly chopped (or ⅓ cup dark chocolate chips)
- 2 tablespoons olive oil
- Your favorite ice cream
- Optional flaky salt
Melt chocolate in a double boiler and whisk in the olive oil. Drizzle over scoops of whatever type of ice cream you’d like! A sprinkle of flaky salt is fun, too.
Abby’s Favorite Carrot, Ginger, and Coconut Soup
From a book Abby really likes called What Goes with What.
Makes nearly 2 quarts (serves about 4 to 6)
- 3 tablespoons olive oil
- 2 pounds carrots, peeled and roughly chopped
- 1 large yellow onion, roughly chopped
- One 3-inch piece fresh ginger, peeled and finely chopped
- 2 teaspoons ground dried ginger
- Kosher salt
- One 13.5-ounce can full-fat coconut milk
- 3 cups vegetable broth (or boiling water mixed with Better Than Bouillon)
Place the oil in a large heavy pot (such as a Dutch oven) over medium heat. Add the carrots, onion, and fresh and dried ginger, and season with a large pinch of salt. Cook, stirring now and then, until the vegetables begin to soften, about 10 minutes.
Add the coconut milk and vegetable broth and turn the heat to high. Once the mixture just comes to a boil, lower the heat to a simmer and season to taste with salt (the exact amount depends on how salty your broth is). Cover the pot and cook until the carrots are incredibly tender, about 20 minutes.
Use an immersion blender to puree everything together (or do this in batches in the pitcher of a regular blender). Season the soup to taste with salt and serve hot.
Illustration by Antônia Bara