I had an amazing "roast chicken" sandwich at Houston's this week. It was a chicken breast served on an toasted egg bun with monterey jack cheese, tomato, arugula, and red onion. There was also a thousand island style dressing on the sandwich made with chopped hard boiled egg. It was delicious, and I loved the subtle undertone of licorice in the roasted chicken. I found this recipe, and feel positively inspired to try it now. Pastis soaked chicken...how novel!
1 roasting chicken – 6 – 7 pounds
1/2 cup pastis such as Ricard or Pernod
1/3 cup olive oil
1 large onion, sliced
freshly ground black pepper – to taste
Kosher or sea salt – to taste
1 cup fresh tomato – seeded and diced
8 cloves garlic – quartered
1 1/2 teaspoons fennel seed
1 cup black olives, pitted and chopped
1/2 cup each fresh basil and parsley – chopped
1. Several hours or up to one day ahead of roasting, mix together olive oil and pastis and pour over chicken. Rub well into skin and inside cavity. Sprinkle with salt and pepper and rub well again. Cover chicken and refrigerate until ready to cook.
2. Heat a couple tablespoons of olive oil in a large roasting pan over medium-high heat. Add onions, garlic, tomato, fennel seed, olives, parsley and basil and cook until onions are wilted and mixture begins to form a sauce.
3. Set chicken on top of onion mixture and cover with a lid or foil.
4. Roast at 350 degrees F for 2 – 2 1/2 hours, or until thigh meat is no longer pink.
5. Rest before carving and serve with ‘sauce’ from the pan.
*Adapted from Sarah Leah Chase’s ‘Pastis Soused Rabbit’ from ‘Pedaling Through Provence’
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