Twenty-Thirteen and everything’s already coming up roses. Literally. I saw a billion roses today. A Billion. Maybe more…Like a million other people in the Pasadena area (and beyond), I made the mass 5 AM pilgrimage to the Rose Bowl Parade. There were horses, marching bands, B-List celebs and, yes, plenty of roses – all of which inspired this festive New Year’s Day/Birthday dinner at the In-Laws.
I have to credit my Mother-In-Law for dreaming this one up. It was her birthday, and all she wanted was chicken, bread and butter; the finer things in life. We dressed everything up with champagne and some roses, but you could easily wrap this up in a tin foil and eat it at your next picnic. I’m not sure about the parade, but this rose bowl chicken could certainly become an annual tradition. Enjoy!
The ingredients for this are minimal (Yay!). Start with various pieces of chicken: thighs, drumsticks, breasts; the more variety the better. You will also need a large round or oval loaf of bread to hold the chicken. We couldn’t find one large enough for all the chicken so we ended up with two smaller loaves. I would recommend sourdough bread, but you can also try any other kind of country bread.
Start by prepping the chicken for roasting. I tend not to go overboard with the seasoning; just salt, pepper, olive oil and thyme. Lemon and other herbs would be nice here too. Whatever your tummy desires. You’ll want to roast the chicken so it’s nice and golden and just barely cooked through. It will continue to cook in the bread bowl so don’t overdo it!
To create your bread bowl, you will want to use a serrated knife and start about 1 inch from the edge of the bread, continuing around the entire loaf. My hands look terrifying in this picture, I apologize.
Once you remove the lid, you’ll want to scoop out the inside, leaving about one inch thickness throughout.
This is what your empty bread bowl should look like.
Chop up some garlic and parsley and mix it with a stick (we’re not shy here) of melted butter. Coat the interior portions of the bowl with all this delicious golden glory. Don’t forget to coat the lid- you will want every last bite!
Nestle your roasted chicken in the buttered bowl. It will be snug and the lid might not fit perfectly, but it will set once it goes back in the oven.
Wrap up your bowl in some tin foil. My mother-in-law is awesome at this.
Put these babies back in the oven and start getting excited.
I picked some of these beauties while we waited.
Hope your New Year’s was as delicious and calorie ridden as ours. Cheers!
Rose Bowl Chicken
- 2 boneless chicken breasts with skin
- 2 drumsticks
- 2 chicken thighs (bones in, skin in)
- olive oil
- coarse salt
- thyme (optional)
- 4 cloves garlic
- 1/2 cup (1 stick) butter
- 1/4 cup chopped parsley
- 1 2 lb loaf round or oval bread, preferably sourdough. (You can use 2 smaller loaves if needed)
Preheat oven to 450 degrees F.
Rinse chicken pieces and pat dry. Season with olive oil, salt, pepper and thyme. Roast until golden and just cooked through (about 30 minutes). Remove from the oven.
Using a serrated knife, cut the top portion off the bread bowl, leaving about 1 inch from the edge. Scoop the bread out, leaving the entire bowl about 1 inch thick (you may also have to scoop out the lid).
Melt butter in a saucepan over low heat. Add garlic and parsley; and remove from heat. Coat the interior of the bread bowl and lid with butter mixture.
Nestle the roasted chicken pieces into the bread bowl and cover with bread lid. Wrap completely with tin foil and place on a baking sheet. Reduce the oven to 325 degrees F. Bake about 20-25 minutes, until warmed but not too crusty.