Roasting a Whole Chicken and Potato Patties

I've mentioned that I roast a whole chicken on a week night and you can to.  Give up the boneless skinless chicken breast wrapped in plastic thing.  It is too expensive and just plain frivolous. 


I work a long day and come home tired. I can roast a whole chicken quickly by cutting that little baby in half.  Cuts roasting time and produces a very nice product.  See this link for instructions.
http://dinnerattheosbornes.blogspot.com/2010/11/cooking-whole-chicken.html

I intentionally wrap up half of it and put it away in the fridge.  I've been taking classes some nights.  It will be nice to come home from Yoga with this in my warming drawer.  

On another note, I've been making these Potato Patties inspired by Melissa D'Arabian's Crispy Potato Cake.  I've changed it only slightly, so the credit is all hers.
http://www.foodnetwork.com/recipes/melissa-darabian/crispy-potato-cake-recipe/index.html

I use my omelet pan.  1 T. olive oil and 1 T. butter.  Less than Melissa.  Get the skillet screaming hot and lay the grated potatoes (3 medium russets, peeled and grated) into the pan and press it down.  At this point, I press a little fresh parsley into it.  Salt and pepper.  Reduce heat to medium.  Cook until brown on the bottom.  I check it by lifting up an edge and peaking. 

I flip it over by laying a plate over top and turning both plate and skillet over.  Actually husband helps with this procedure.  The the patty gets slipped back into the pan brown side up and back onto medium heat until brown on both sides.

Now into the warming drawer with you both while I make the vegetable.

I made a little gravy with the liquid off the chicken while I was waiting.  

A feast for two for two days.  Remember that left overs are a your friend. 

http://dinnerattheosbornes.blogspot.com/2010/11/cooking-whole-chicken.html