Simply Roast Chicken & Creamless Artichoke Soup Recipes!

We love our members at Defy Gravity! They are incredibly driven and have amazing talents, this is definitely the case with Lauren Arabia. Lauren is a professionally trained chef who spends some of her time teaching others how to make great things in their kitchens without overcomplicating it. Life is stressful, cooking shouldn't be.  As a member of Defy Gravity for a handful of years, you will typically find her in a Pilates Reformer or Bodhi class, usually thinking about what's the next dish she'll try. Today she shared two amazing recipes Simply Roast Chicken with Baby Fingerling Potatoes and Dreamless Artichoke Soup.  Lauren is always up for cooking questions...ask away!

Bon Appetit!

Simply Roast Chicken with Baby Fingerling Potatoes

Serves 3-5, depending on the size of chicken

Ingredients:

One whole chicken 4-6 lbs

Kosher Salt

Pepper

Lemon

1-2 lbs baby fingerling potatoes (depending how many you want to make)

Olive oil

Method:

  • Preheat oven to 435- very important!
  • Dry chicken with paper towels VERY throughly
  • Place chicken in roasting or baking pan, breast side down and season WELL with salt and pepper
  • Flip chicken, so breast side is up and season WELL with salt and pepper
  • If you have a lemon, cut it in half and stick into the cavity
  • Roast chicken for 15 minute a pound- use this as your rule always for perfect chicken
  • Remove from oven and allow to rest 15-20 minutes before carving- really important!

For the Potatoes:

  • While the chicken is cooking, place cleaned potatoes on a sheet pan and drizzle with olive oil, salt and pepper.  Mix this up to coat
  • When there is about 25- 30 minutes left on the timer with the chicken, add in the potatoes to the oven on a rack below the chicken
  • Remove the pan when the chicken is done cooking

Creamless Artichoke Soup 

Serves 6

Ingredients

2 tsp Clarified butter or olive oil to sauté

One small onion diced

One leak, diced

24 ounces artichoke hearts

3 small potatoes, cut in half

3 cloves Garlic

1 tsp fresh Thyme

4 stocks celery diced

1/2 cup white wine

4-5 cups Chicken stock

1 cup Greek Yogurt- please, not fat free

1-2 tsp lemon juice

Salt/Pepper

Method

  • Using a stock pot, heat up fat on medium heat
  • Sauté onion in oil until translucent
  • Add in garlic, celery  and leeks and sauté
  • Add in artichokes and sauté for 2 minutes with a large pinch of salt and pepper
  • Add in wine
  • Add potatoes and a tsp of fresh thyme
  • Combined stock in pot, so veggies are somewhat tight in pot
  • Simmer with lid off for 20 minutes until the vegetables are tender
  • Remove pot from stove and add contents to blender (or use an immersion blender)
  • Blend soup throughly for a couple minutes
  • Add in Greek yogurt and lemon juice
  • Blend again until combined
  • Taste for seasoning

Comments are closed.