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Andalucían Roast Chicken

Posted on by The Olive Oil Hunter

Nearly every food culture on the planet has a recipe for roast chicken, and Andalucía is no exception.
I love that prep time is less than 10 minutes and that this dish can be served on a busy weeknight. Jarred and drained piquillo peppers (dry them with paper towels) stuffed with softened cream cheese and drizzled with EVOO make a colorful appetizer.

Ingredients

For the spice paste and chicken:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons butter, softened
  • 3 garlic cloves, very finely minced
  • Juice and finely grated zest of one lemon or 1/2 orange
  • 1 1/2 tablespoons fresh thyme, plus extra sprigs for garnish
  • 2 teaspoons pimentón
  • Salt and freshly ground black pepper
  • One 4-pound roaster chicken

For the potatoes:

  • 10 small to medium Yukon Gold potatoes, unpeeled
  • 2 tablespoons extra virgin olive oil, or more as needed
  • 2 teaspoons pimentón
  • Salt and freshly ground black pepper

Directions

Step 1

Make the paste: In a small bowl, combine the olive oil, butter, garlic, lemon juice and zest, thyme, and pimentón. Season to taste with salt and pepper.

Step 2

Remove any giblets or extra fat from the chicken’s main cavity. Discard or save for stock. Place the chicken on a rack in a large shallow roasting pan. Rub the spice paste over the outside of the chicken, gently easing any extra paste under the skin and directly on the chicken breasts and thighs.

Step 3

Place the chicken on the middle rack of the oven. Roast for 30 minutes.

Step 4

In the meantime, place the potatoes in a medium bowl. Toss with the olive oil and pimentón. Season to taste with salt and pepper. Arrange the potatoes around the chicken. Lower the oven heat to 350°F. Continue to roast the chicken and potatoes for 50 to 60 minutes more, or until the potatoes are tender (test them with the tip of a paring knife) and the chicken is golden brown and cooked through. (The temperature in the thickest part of the thigh should read 170°F on an instant-read meat thermometer.) Let the chicken rest for 10 minutes before carving and serving with the potatoes. Garnish with sprigs of fresh thyme.

Serves 3 to 4

Pecan Chocolate Chip Cookies

Posted on by The Olive Oil Hunter

Who doesn’t love chocolate chip cookies? This recipe transforms the classic formula by replacing half the butter with extra virgin olive oil and adding nutritious whole wheat flour and pecans, which lend a nutty crunch. For best results, bake only one sheet of cookies at a time. This recipe makes a large batch. If you only need a smaller one, put one dough log in the freezer for the future. 

Ingredients

  • 1-1/2 cups cake flour 
  • 1-1/2 cups bread flour 
  • 3/4 cup white or golden whole wheat flour 
  • 1-1/2 teaspoons baking soda
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 6 ounces unsalted butter, softened 
  • 1-1/4 cups brown sugar
  • 1 cup sugar 
  • 2 large eggs 
  • 1/2 cup extra virgin olive oil 
  • 2 teaspoons vanilla  
  • 1 pound dark or bittersweet chocolate chunks 
  • 10 ounces pecan halves

Directions

Step 1

In a large bowl, whisk together the flours, baking soda, baking powder, and salt and place next to your mixer or mixing bowl.

Step 2

Using a stand mixer fitted with the paddle attachment or a large bowl and a hand mixer on medium speed, blend the butter and sugars until smooth. Add the eggs, one at a time, then the olive oil and vanilla. On the lowest speed, add the flour mixture and beat until no traces of flour remain, about 20 seconds, then mix in the chocolate and pecans until evenly distributed, about another 20 seconds. 

Step 3

Divide the dough between two long pieces of parchment paper and shape each into a thick log, about 3 inches in diameter. Roll up each log in its parchment and tuck under the ends. Wrap each log separately in foil, then refrigerate for 24 to 48 hours.

Step 4

When ready to bake, preheat your oven to 350°F. Slice one log into 10 disks and transfer to a rimmed sheet pan lined with parchment. Bake on a rack in the lower third of your oven until lightly brown, about 16 minutes, rotating the pan halfway through. Repeat with the second log. Let cool for at least 10 minutes before eating and let cool completely before storing in cookie tins. 

Yields 20 oversized cookies

Chicken Involtini

Posted on by The Olive Oil Hunter

These stuffed boneless chicken breasts are browned on the stovetop and then baked in the oven in an olive oil, lemon, and butter sauce. Enjoy on its own or over pasta.

Ingredients

  • 7 tablespoons extra virgin olive oil, divided use
  • 4 garlic cloves, finely chopped
  • 12 ounces fresh baby spinach
  • 1 teaspoon salt, divided use
  • 1 teaspoon freshly ground black pepper, divided use
  • 1/4 teaspoon crushed red pepper flakes
  • 4 skinless boneless chicken breasts, about 2 pounds in total
  • 8-ounce block Emmenthaler or provolone cheese, sliced into 8 sticks 
  • 1/3 cup whole wheat flour 
  • 1-1/2 cups homemade or store-bought low-sodium chicken stock
  • Juice of half a lemon
  • 2 tablespoons butter, cut into pieces
  • 1/4 cup fresh flat-leaf parsley, finely chopped

Directions

Step 1

Heat a large oven-safe skillet over medium-high heat. When hot, add 3 tablespoons olive oil and the garlic. Cook the garlic until it becomes translucent, then add the spinach in bunches. As each bunch wilts, add the next. When completely wilted and tender, transfer to a colander and set the skillet aside. Let the spinach cool for 5 minutes, then squeeze with your hands to remove any excess liquid. Transfer to a large glass bowl and toss with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the red pepper flakes. 

Step 2

Slice each breast horizontally to make eight cutlets. One at a time, place each cutlet between two sheets of parchment paper set on a cutting board, and use a kitchen mallet to pound it to about 1/4” thickness. Season each cutlet with the remaining salt and pepper. 

Step 3

Top each cutlet with a layer of spinach, then place a stick of cheese in the center. Starting at the narrow end, roll up each cutlet and secure with a wooden skewer or toothpicks to keep the roll closed.

Step 4

Preheat your oven to 375°F. Put the flour in a pie plate and place it next to your stovetop. Wipe out the skillet and reheat it. When hot, add 4 tablespoons olive oil. Roll each bundle in the flour, shake off any excess, and add to the pan, seam side down. Brown on all sides, turning with heat-safe tongs. Deglaze the skillet with the stock, then add the lemon juice and butter. Place the skillet in the oven for 20 minutes or until an instant read thermometer placed in the chicken shows 160°F. 

Step 5

Very carefully take the pan out of the oven. If you’d like a thicker sauce, plate the chicken and return the skillet to the stovetop. Bring to a boil and cook down for about 5 minutes. To serve, remove the skewers or toothpicks, drizzle on some sauce, and sprinkle on the parsley.

Yields 4 servings

Baked Ziti

Posted on by The Olive Oil Hunter

This delectable dish starts with a rich yet quick tomato sauce. You can substitute a 15-ounce can of diced tomatoes with their juice for the fresh tomatoes but add it after the tomato paste. 

Ingredients

  • 3 tablespoons extra virgin olive oil, plus more for the baking dish and drizzling
  • 2 garlic cloves, chopped
  • 1 pound tomatoes, any type, coarsely chopped
  • One 6-ounce can tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon crushed red pepper flakes, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound ziti
  • 16 ounces ricotta cheese
  • 12 ounces mozzarella, thinly sliced
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese

Directions

Step 1

Brush a 13-inch by 9-inch baking dish with olive oil; set aside.

Step 2

Heat a medium saucepan over medium heat. When hot, add the 3 tablespoons olive oil and garlic and sauté for 3 minutes, then add the tomatoes. Cook, stirring constantly, until the tomatoes become soft, then push them to the outsides of the pan. Add the tomato paste and cook it until it becomes fragrant and darkens in color, about 5 minutes. Mix the paste with the tomatoes and garlic, then press with a masher to release all of the tomatoes’ juices. Stir in the sugar, salt, and both peppers and continue cooking for 10 minutes.

Step 3

Meanwhile, preheat your oven to 350°F. Cook the ziti according to the package directions until al dente, then drain. 

Step 4

Off the heat, stir the ricotta into the sauce, then fold in the pasta. Transfer the mixture to the baking dish. Top with overlapping slices of mozzarella, then sprinkle on the grated cheese.

Step 5

Bake for 25 minutes, until the cheeses are bubbly. Cool for 10 minutes before serving.

Yields 8 servings