{The Stud Muffin} Brick Chicken and Onion Potatoes

I have a feeling that being a food photographer is a little like being an on field sports photographer.

There's always the risk of getting hit, knocked over or burned and ruining the photo (and possibly large patches of skin.)

When Micah is on the move, I'm at risk for getting run over or pushed into the hot oven. Usually, I just leave him to it in the kitchen and interrupt only to take a photo. 'Only' to take a photo probably isn't the right way to say it. Micah says, "Here, I'm doing the next step, come get a picture."

Well, 12 photos later, I still haven't found the perfect angle, or I have to adjust my lighting. And Micah's patience is thinning. Usually he just sighs and taps his foot and acts pretty put out having to wait for me to capture his creation in the best light possible.

We love to watch shows like Chopped and Iron Chef on the Food Network, and after trying to photograph my own husband in the kitchen, I can't imagine being one of the camera people trying not to get run over by two sweaty chefs.

I think I'll stick to Micah's foot tapping and deep sighs.

**Also, the potato recipe was shown to me by my mother in law, and now I'm addicted. I love roasted potatoes, and the onion soup mix just gives it something a little extra. YUM.*

Brick Chicken

Marinade:

1/2 large orange, sliced in thick rounds

1 lemon, sliced in thin rounds

2 sprigs of fresh rosemary

1 tablespoon of paprika

1 tablespoon black pepper

1 tablespoon sea salt

Roasting:

1/2 large orange, thick slices

1 lemon, thinly sliced

2 large sprigs of rosemary

2 Skin On, Bone In Chicken Breasts

2 Skin On, Bone In Chicken Thighs

1. Mix all ingredients together, mashing up the orange and lemon slices to release juices
2. Divide marinade into two parts and pour into 2 large ziploc bags (thighs in one, breasts in the other)
3. Massage marinade into  breasts and thighs through sealed bag (insert 14 year old boy joke here)
4. Marinate chicken in marinade for 4 hours before cooking
5. Preheat oven to 500 degrees and place large cast iron pan into oven
6. Heat cast iron grill pan (or large skillet) to high on stovetop until hot
7. Sear breasts and thighs skin side down on stovetop skillet until skin is browned

 

8.  Flip chicken over, cover with remaining orange and lemon slices and rosemary sprigs 

9.  Remove hot cast iron skillet from oven and place flat side down on top of chicken

10.  Place chicken pan-wich (hehe) back into oven for 25 minutes, or until cooked through 

11.  Remove cast iron skillet for last 5 minutes of cooking to crisp skin

Onion Soup Roasted Potatoes

2 lbs small red potatoes

1 packet Lipton Onion Soup Mix

3 tablespoons olive oil 

1. Preheat oven to 450 degrees
2. Wash potatoes thoroughly before cutting
3. Line large baking pan with aluminum foil
4. Quarter potatoes until bite sized
5. Pour olive oil into lined pan and distribute evenly
6. Toss potatoes in pan until well coated with EVOO
7. Pour packet of onion soup mix evenly over potatoes, then mix until evenly coated
8. Place pan in oven, stirring potatoes every 10 minutes to ensure they cook through
9. Cook for approx 40 minutes, until soft in the middle with semi crispy skins
10. Enjoy!!!