Black-Eyed Peas

So, being a good southern girl, I know that you have to eat Black-Eyed Peas on New Year’s day in order to bring you luck for the whole year to come. And this year I decided that I would attempt to make them myself.

I was so lucky to receive How to Cook Everything, 10th Anniversary Edition, by Mark Bittman, for Christmas. So I busted Mr. Bittman out and started flipping through his “Beans” section. And low & behold, he has a recipe for “Black Beans, Southern Style.” Yeah!

So, I would like to tell you how good this recipe was….but I can’t. Because the store was out of dried Black Eyed-Peas. Guess that’s what I get for trying to buy them on New Year’s Eve! Oh well. Lesson learned – planning ahead is good.

Instead, after a quick re-arranging of our meal plan at the store, I settled on Whole Roasted Chicken with Potatoes & canned Black Eyed Peas. The can is alot smaller than a whole pound of beans would have been, thus our luck for the New Year has already been severely diminished. Sigh. Guess I will just have to hope for something more than luck.

Anyways, as you can see, here is what we ended up eating. Not too bad, if I do say so myself. The chicken & potatoes were also by Bittman.


This can barely be called a recipe. But here’s what Bittman calls for:

Roast Chicken with New Potatoes, How To Cook Everything, 10th Anniversary Ed.

6 tablespoons extra virgin olive oil or butter
1 tablespoon chopped fresh thyme, rosemary , marjoram, oregano, or sage leaves or a combination, plus more for garnish (I chose rosemary – it’s my favorite!)
Salt & freshly ground black pepper
1 whole chicken, 3 to 4 pounds, trimmed of excess fat
1 1/2 to 2 pounds red or white waxy potatoes, the smaller the better, or larger potatoes cut into 1/2-to 1-inch chunks. (2 pounds may seem like alot, but these go fast! We used the whole amount & ended up devouring almost all of them, with just enough for a leftover lunch. Yummy!)

1. Heat the oven to 450°F. Mix together the olive oil, herb(s), and some salt and pepper. Put the chicken, breast side up, in a roasting pan (on a rack if you prefer). Toss half of the herb mixture with the potatoes and scatter them in the pan, then put the pan in the oven. After the chicken has roasted for about 20 minutes, spoon some of the herb mixture over it and the potatoes. Shake the pan so the potatoes turn and cook evenly.

2. Shake the pan and baste the chicken again after another 10 minutes; at this point the breast should be beginning to brown (if it isn’t, roast for a few more minutes.) Turn the heat down to 325°F; baste again with the remaining herb mixture, and roast until an instant-read thermometer inserted into the thickest part of the thigh reads 155-165°F. Total roasting time will be 50 to 70 minutes.

3. Remove the chicken and taste a potato; if it isn’t quite done, raise the heat to 425°F and roast while you rest and carve the chicken; it won’t be long. Serve the chicken, garnished with herbs, with the potatoes scattered around it, hot or warm.

Overall, I really liked this dish. Unlike other times when we have roasted chicken, this recipe didn’t fill our whole apartment with smoke. I’m not sure if that is because of the potatoes, or the lower temperature, or what, but I appreciate it! The chicken was super juicy (we let it rest about 10 minutes) and the potatoes were so good. The skin was pretty crispy and a pretty golden color (although we usually don’t eat the skin…kitty seemed to like it though).

Finally, this was super-easy to do & cooked up quickly. I could totally see doing this on a weeknight. Of course, the variations on this are endless, but I think next time I will try putting some spices under the skin (paprika is one of our favorites). This dish will definitely be made again.

Published in: on January 2, 2009 at 10:01 am  Comments (1)  
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One CommentLeave a comment

  1. Mmm, kitty… I mean chicken.

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