Ingredients
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Directions
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
- 1 whole (3-pound) chicken
- 1/4 cup olive oil
- 1/2 cup finely chopped fresh thyme
- 1/2 cup finely chopped lemon zest
- 1 lemon, juiced
- 8 new potatoes, quartered and blanched
- 1/4 cup chopped rosemary
- Salt and pepper
- 4 fresh rosemary sprigs
- Essence, recipe follows
Preheat the grill.
Preheat the oven to 400 degrees.
In a small mixing bowl, combine 2 tablespoons of olive oil, fresh thyme, lemon zest, and lemon juice. Mix thoroughly. Season the chicken with salt and pepper. Rub the entire chicken with the lemon and thyme rub. Place the chicken on the grill and grill for 10 to 15 minutes on each side or until cooked through.
In a mixing bowl, toss the potatoes with the remaining olive oil, fresh rosemary, salt, and pepper. Roast in the oven for 10 to 12 minutes or until the potatoes are golden.
Place the potatoes on the platter. Lay the chicken against the potatoes. Garnish with rosemary sprigs and Essence.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 5 reviews
By sharriso
Renton, WA
on August 19, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used fresh new potatoes from the garden and whipped this up in just a few minutes. It was delicious.
By juliesolis_8602152
Stephenville, TX
on October 02, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a very yummy dish. I actually replaced the whole chicken with boneless, skinless chicken breasts. I grilled them and followed the rest of the recipe. It was fast and easy. The chicken came out full of flavor, and so tender. And the potatoes were the perfect side...they really complimented the chicken. I served the meal with some garlic bread. This will definitely be a repeat at my house.
By bellybean1
las vegas, nv
on August 19, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have used dried herbs and is excellent. you can marinate in morning and make it for dinner easy.
Read all 5 reviews