Slow Roasted Salmon with Fennel, Citrus and Chilis, Slow Roasted Chicken with Oregano and Buttered Tomatoes, and Slow Roasted Sweet Potatoes
Light a fire in the fireplace, some candles, or at least a cozy movie and make a slow roasted dinner this week. We have three dinners that take awhile in the oven but have that low and slow taste that only comes with time. Choose a slow roasted chicken and be rewarded with tender meat and jammy tomatoes that you want to eat with everything. Or slow roast with weeknight friendly salmon, a little spicy, a little savory, and a whole lot of ease. Sweet potatoes get the slow roast treatment, too, and come out looking like stars. We hope any of these meals make you a little warmer this week.
Take a nice piece of salmon over a bed of thin sliced fennel, orange, lemon, and jalapeno. Roast in a slow oven and watch the salmon turn into a tender weeknight main dish with lots of hands off time.
- Leave the jalapeno out for a milder dish. (Or surprise your kids like Betsy did!)
- Neither Betsy or Kate could find fresh dill. Dried worked well in a pinch. Use about a teaspoon over the salmon with the salt and pepper.
- Test the salmon about a half hour in, depending on your preference for doneness.
- This was a lovely way to make a little extra salmon for the week. Kate ate the leftovers with a cold lentil salad and over greens for lunch.
Slow Roasted Chicken with Oregano and Buttered Tomatoes: Alison Roman in NYT Cooking
Alison Roman adds roasted garlic, oregano, and savory sweet tomatoes to her roasted chicken in this recipe. The chicken is seasoned with salt, pepper, and crushed fennel seeds and roasted for a couple hours on low heat. Served over thick toast, we could see this being the centerpiece of a winter dinner party with friends.
- Betsy didn’t have luck with a bigger chicken (it stewed rather than roasted, which was a bummer). Choose a chicken as close to three pounds as possible.
- The jammy tomato description was a bit vague. Kate let things roast until the tomatoes looked collapsed and darker red, almost concentrated. You don’t want them dried, but a little liquid should roasted off.
- Fresh oregano was a must in this recipe.
Sometimes the simple things are the sweetest. That’s sure the case with these sweet potatoes. Rubbed in only olive oil, salt, and pepper, they roasted for what seemed like ages. They were worth the wait- deeply caramelized with an edge with the last bit of broiling.
- This is a nearly infinitely flexible recipe. Make two like Kate, or six like Betsy.
- The roasting time is approximate and could change based on the size of your sweet potato. Try to choose an average sized one at the market- about 4-5 inches. Any bigger and you may have to add time. Use visual cues- a collapsed bottom and very soft when squeezed- to make sure they’re all the way done.
- Make sure to try the suggested sides- yum!
- Maybe make a few extra and try some Sweet Potato Quesadillas?
From the Smorgasbord:
Rants and Raves:
Betsy wishes she saw less plastic wrap in baking books. But she loves her Bee’s Wrap in the meantime. (Affiliate Link- thank you!)
Kate is loving her new snack of seven-minute eggs. Keeping a bowl in the fridge is (kind of) keeping her from other snacks.