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Chicks and Bricks

I really wanted to change the theme of my dish this week but the weather had other plans. Once again, I present to you one of those dishes that exudes comfort and that recurrent warm fuzzy feeling associated to rainy days.

I’ve been somewhat obsessed with roast chicken the past few months, searching it out in menus and looking up recipes in magazines. What attracts me to this preparation, is its diversity. A roast chicken can be found in most brasseries or bistros in Paris, a Michelin star in England or a street hawker here in the Philippines. When a roast chicken is well cooked, regardless of the recipe or the establishment it always hits the spot. It’s one of those dishes that translates internationally and makes lots of us loyal non-vegans happy everyday. There is also something so extremely primal about putting a chicken in a heated environment and tearing off that juicy leg before chomping down on it.

This recipe is so simple it hurts, i actual didn’t do much editing with this video, to show that in 20 mins i can get this meal ready. It’s one that’s great for family lunches or for a last-minute diner when your friends forget to tell you they are coming better. The sage and thyme give such an awesome to the tender meat and the baguette soaked salad, inspired by the bread dipping my father religiously carries out after a meal drenched with sauce, will bring a smile to anyone’s face and unbutton a few trousers. I love the textures, colours, flavours in this recipe because they create such an authentic experience. And as we are all aware, or should be aware, authentic is the new trendy. We are looking for our roots and i suggest we start right here, with the food we feed our souls with.

I apologize for the increase in chicken slaughtering/consumption this video may cause.

Peasant Roasted Sage and Thyme Chicken with Rustic Soaked Baguette Salad

Roast chicken

  • 1 free range chicken
  • 3 tbsp Butter (not room temperature)
  • Generous Salt and Pepper
  • 1 bunch of thyme
  • 1 bunch of sage
  • 1 white onion
  • 1 lemon
  • 1 whole garlic
  1. rub the chicken with salt and pepper all over including cavity. Remove from the fridge 30 mins before preparation
  2. Boil lemon in hot water for 10 mins.
  3. Insert herbs, 1 tbsp of butter, crushed garlic clovers (skin on) and lemon (poke holes all over it) into the cavity. Close it up with the onion.
  4. Preheat oven to 250 Celsius.
  5. make 15 little slits between the skin and the meat all over the chicken and stuff it with the remaining butter. Pat chicken dry with towel and smear a little more butter all over the chicken.
  6. Place on an oven rack with a pan below. Once oven door closed reduce heat to 200.
  7. Cook for 45-60 mins or until 170 Fahrenheit inner meat temperature, basting once at the 30 mins mark, using the drippings or flavoured olive oil.
  8. Remember i can’t see your chicken, depending how big, cooking times will vary, use common sense, if it bleeds put it back in.
  9. Once you’ve carved your chicken, put all the ingredients that were in the cavity and place them in a cheese cloth, squeeze the life out of them and put all the juices on top of the chicken.
Rustic Soaked Baguette Salad
  • 2 large heirloom tomatoes
  • 1 medium red onion
  • 1 cucumber
  • juice and rind of half a lemon
  • 3 tbsp of olive oil
  • 1 1/2 tbsp of jerez vinegar (to taste)
  • salt and pepper.
  • 1 half whole wheat baguette (or other bread, 12 slices needed)
  • 1 cup of sweet basil
  1. Cut tomatoes and cucumbers, add sliced onion and mix with olive oil, vinegar, a pinch of salt and pepper and basil. Let sit in fridge.
  2. 20 mins before the chicken is cooked, add the bread slices to the pan below the chicken and make sure they are well placed to absorb all the cooking juices.
  3. They should come out crispy and wet.
  4. 10 mins before serving add the bread to the salad and toss around.
  5. Add lemon rind and juice, as well as more olive oil, vinegar or salt and pepper needed.
  6. Get ready to embark on your chicken love story.
Soundtrack:
Jamie T – Money
Airborne Toxic Event – Changing
the National – Exile Vilify
The civil wars – i’ve got this friend
Joan As Police Woman – The Magic
Mayer Hawthorne – A Strange Arrangement

66 COMMENTS

    1. krizzy July 10, 2011 at 5:43 pm

      Chicken looks delicious, it kinda reminds me of Jamie Oliver’s recipe he did for Oliver’s Twist.

    Reply
    1. mariocaracueljr July 10, 2011 at 5:57 pm

      perfect recipe for the rainy days.. i have two chickens to experiment with tom. will try this recipe.. =) thanks for the idea!

    Reply
    1. Charles July 11, 2011 at 7:40 am

      Totally with you on the love of roast chicken, and plus they’re so damn useful – I like to eat the breast for the main meal, make fried, breaded chicken from the legs/wings and then make a soup from the carcass – it always tastes so much better than chicken soup made from white meat. I usually do my chicken roasting in the simplest of ways… just brushing with some oil and then roasting. I’ll have to try something like this next time!

    Reply
      1. Erwan Heussaff July 14, 2011 at 1:43 am

        Right? Every part of it can become a meal in itself! yes please do, thanks for dropping by!

      Reply
    1. Faux Stepford Wife July 11, 2011 at 11:07 am

      What is the purpose of boiling the lemon? To soften it or something else?

    Reply
      1. Erwan Heussaff July 14, 2011 at 1:43 am

        it helps just cook the interior, so once you poke it with a knife and place it in the cavity it just implodes with flvour and releases steam that helps in the cooking process.

      Reply
    1. Kris July 11, 2011 at 11:15 am

      hey can you also include the soundtrack of your videos? They sound cute! =)

    Reply
    1. anna July 11, 2011 at 1:19 pm

      Love recipes that only have a few ingredients. I’ll have to try this roast chicken. Btw, what videocam do you use?

    Reply
    1. kismet2011 July 11, 2011 at 1:30 pm

      damn! your getting good at this. haha.. I only discovered your blog last week thru a friend and we’ve been following you since… right now I’m just so inspired with cooking again… thank’s to you… just have one question though… did you have some formal training for cooking or this is just pure talent? ;)

    Reply
      1. Erwan Heussaff July 14, 2011 at 1:45 am

        Some training but nothing formal! Anyone can cook really. If you enjoy eating and know what you’re eating most importantly, you’ll be fine!

      Reply
    1. Sophie July 11, 2011 at 4:49 pm

      Hi! I really like your site! I think it’s incredible. I tried making your lava cakes recipe and the combination of pepper and melted dark chocolate inside the cakes was sublime. My whole family thought it was fantastic.

      Would love it if you also post the title of the songs you use in the videos you make. I really like the songs you use, I also think they make your cooking segments more fun. Also, I’d love to read more about where you buy/get your produce since the city limits most of us into supermarkets and of course, our neighborhood wet markets. Thank you!

      Again, really awesome website. :)

    Reply
      1. Erwan Heussaff July 14, 2011 at 1:46 am

        Im so happy that you tried that one. Yes the pepper just brings out the complexity of the chocolate, its wonderful.
        Will do i’ll try and integrate all of that in my next post. Thanks for dropping by!

      Reply
    1. Caroline July 11, 2011 at 7:05 pm

      I love the sage and thyme combo. I’m right there with ya on the roasted chicken obsession, you really can’t go wrong. This sounds fantastic, and I love the simplicity of the recipe!

    Reply
      1. Erwan Heussaff July 14, 2011 at 1:47 am

        Thank you. Thrown together rusic no fuss food is really the most homy and the usually the tastiest as well.

      Reply
    1. Rufus' Food and Spirits Guide July 12, 2011 at 12:28 am

      This loyal nonvegan thanks you! That chicken looks amazing. I love stuffing things in the cavities. If I’m out of lemon, my first choice, I’ll do orange.

    Reply
      1. Erwan Heussaff July 14, 2011 at 1:48 am

        That probably works just as well! haha hey, now i’m going to have to try that tonight.

      Reply
    1. foodjaunts July 12, 2011 at 3:09 am

      Added you to my reader. Great posts, I’m loving the photography and writing.

    Reply
    1. Ruth July 12, 2011 at 8:21 am

      That chicken looks amazing! I bet it was really tender too!

    Reply
      1. Erwan Heussaff July 14, 2011 at 1:49 am

        you can just tear off the juicy meat wit your hands!

      Reply
    1. klumi July 12, 2011 at 12:22 pm

      our family is sucker for roasted chicken. its our comfort food. i’ll definitely try it looks yummy and easy to do. Im not a fan of sage what herbs could i replace for it.

    Reply
      1. Erwan Heussaff July 14, 2011 at 1:50 am

        just use a combination of thyme and rosemary and it’ll be just as tasty. But i really do recommend the sage hahaha, im hard headed like that

      Reply
    1. chamito July 13, 2011 at 1:37 pm

      hi erwann, if you can just lower the volume of the music a bit, kinda hard hearing your voice, it’s better than the music. :)

    Reply
    1. Pamela July 14, 2011 at 2:12 am

      Hey, Erwan!
      Nice blog. I was hoping to meet with you at the French Revolution Party tonight, but something came up and I won’t be able to go. *sad monkey* I’m Pamela by the way. You don’t know me, I’ve met with your mom, Tita Cynthia through my mom. I’ve heard so much about your passion for cooking although, I lean more towards baking and I’ve thought it would be great to get acquainted with someone who has more or less similar passion as I.

      Keep up the good work! You’re making great progress.
      Keep the fire burning!

      Kind regards to Tita Cynthia and your family!

      -Pam

    Reply
    1. anna July 15, 2011 at 12:49 pm

      Okay I’m reading your recipe again and I think I have to convert the temps you mention on your recipes from celsius to fahrenheit. I’m in the US and I think our ovens use fahrenheit. Or else this chicken will take forever to cook!

    Reply
    1. Eric July 15, 2011 at 5:19 pm

      Your preparations was so Incredibly simple yet palatable. I am a Filipino currently staying here in Poland and as a Filipino we aren’t used to preparing salads (well, except the well-off family) but as a lower middle class the salad that we know is the sweets.
      Poland is more on salads and potatoes as their carbo, do u have any other recipes for vegetable salads that are so simple to prepare? I’ll try ur roast chicken recipe.
      Anyway, I used to check ur old site at tumblr till I found out that you made another one. thanks Erwan for sharing your talents in cooking.

    Reply
      1. Erwan Heussaff July 21, 2011 at 4:03 am

        That’s awesome that you are in Poland. I’ve visited both krakow and warsaw when i was studying in europe and i loved it over there. I just did my first salad post, check it out and i’ll make sure to add more in the future!

      Reply
    1. Tiff July 17, 2011 at 2:23 pm

      Roast chicken never gets old. Great lookin’ recipe!

    Reply
    1. os;)arganosa July 18, 2011 at 5:28 pm

      Hi Erwan! nice website, i love watching at TLC or even food network and u were like my favorite chef Curtis Stone. Cool and cutie, u kinda impress me with your cooking knowledge, hoping with my busy sched i’ll be able to cook too!! I just feel sad cause here in laguna am having a hard time looking for those ingredients sadly we dont have that food resource like in other country. haaay anyway im expecting more recipe chef erwan God Speed! ;)

    Reply
      1. Erwan Heussaff July 21, 2011 at 4:02 am

        hey, thank you for the great comment. cooking should be part of every day life, im at work most of the day as well but i always make sure to fit it in!

      Reply
    1. Maria July 19, 2011 at 3:41 am

      Hi! I love your blog! You should have your own cooking show! I also love the songs of this video! :))

    Reply
      1. Erwan Heussaff July 21, 2011 at 3:59 am

        Thank you! yes that would definitely be fun to do on the side!

      Reply
    1. tine July 20, 2011 at 12:16 pm

      Hey Handsome! I thought you’ll put the song title this time? Hehe! Please put it :) I’m very interested. :)

    Reply
      1. Erwan Heussaff July 21, 2011 at 3:53 am

        Just because you called me handsome ;p haha :

        Jamie T – Money
        Airborne Toxic Event – Changing
        the National – Exile Vilify
        The civil wars – i’ve got this friend
        Joan As Police Woman – The Magic
        Mayer Hawthorne – A Strange Arrangement

      Reply
    1. Monica July 20, 2011 at 4:40 pm

      i would just like to tell you how inspiring your dishes make me feel. i am currently a culinary student from CCA and your simple dishes look impressive. they seem very indulging! :) i feel like cooking each time i see photos of what yo cook and gives me new ideas on what i can possibly try making. thanks! :)

    Reply
      1. Erwan Heussaff July 21, 2011 at 3:50 am

        Thats great to hear! just cook what pleases you and what you like to eat!

      Reply
    1. Joshua Relova✔ July 21, 2011 at 6:00 am

      Nice shots! will try this one! Thumbs up dude!

    Reply
    1. Chelsea July 21, 2011 at 7:47 am

      Love how you have Mayer Hawthorne playing in the background. Made the video that much better(kidding). Great cook but better taste in music?

    Reply
    1. ani July 22, 2011 at 2:12 pm

      i should try this! :) i love your blog fatkid(inside). :)

    Reply
    1. B Arvinne Negrosa July 28, 2011 at 10:27 am

      Good Day Sir, your blog really inspires me to pursue studying culinary arts. Great Job.

    Reply
    1. Ivy August 9, 2011 at 4:20 pm

      will definitely try this as well. perfect for sundays :) question though, will the chicken be as crispy if i opted not to put it in a separate rack like you did and not have the drippings drip on a separate pan? :)

    Reply
    1. Gloria Icong Eltanal (@M635ghoyang) September 8, 2011 at 12:16 pm

      Yum!!! wanna try it soon…. and again I really like all your knives…. want to have all that too…

    Reply
      1. Erwan Heussaff September 26, 2011 at 3:19 am

        knives can be expensive, by them one at a time, knowing each time what you need and when/for what you need it :)

      Reply
    1. mariannebasea November 5, 2011 at 5:02 am

      As a Culinary student here in SF, your techniques in cooking are absolutely excellent! You have great ideas and such. I’m pretty sure that was a great piece of meat. Though a suggestion, you could have trussed the chicken so the flavors can really be all bound together. Nonetheless, looks and sounds great!

      Thanks for sharing! :)

    Reply
      1. Erwan Heussaff November 6, 2011 at 8:33 am

        i did, i just didnt film it :) its toughing shooting these things myself haha i get confused

      Reply
    1. Mich February 17, 2012 at 5:14 am

      Been checking on your site lately for cooking inspiration. Definitely doing this roast chicken tonight for dinner. Is there any substitute for sage if I don’t have it at home? Thanks!

      Here’s another thing. I’m not so much of a vegetable eater, in fact, I seldom eat veggies which I know is bad. Hope you could share tips on how a non-eater of vegetable can become one? :D

      Great blog by the way! Keep ‘em coming!

    Reply
      1. Erwan February 24, 2012 at 2:54 am

        please let me know how it went! how to become a vegetable eater? well eat veggies. haha

      Reply
    1. angelica sunga August 14, 2012 at 7:36 pm

      just like the question of Mich above, where do you buy sage? or all of your herbs. what supermarket? can’t find it in sm, puregold, waltermart, rustan’s, shopwise. help!

    Reply
      1. Erwan August 30, 2012 at 8:14 am

        rustans

      Reply
      1. Erwan September 4, 2012 at 5:47 am

        rustans or santis, its not always available.

      Reply
        1. Angelica Sunga November 9, 2012 at 9:48 am

          rustans alabang or makati? where is santis po?

        Reply
          1. Erwan November 20, 2012 at 2:59 am

            rustans anywhere

          Reply
    1. angelica sunga September 6, 2012 at 11:39 am

      could you post more recipes that has herbs herbs and herbs hahaha.. weeeeee!! may thanks!

    Reply
    1. Edna Soria December 25, 2012 at 8:36 pm

      ERWAN HEUSAFF I was so thankful that my daughter inspired to cook when he saw your blog & try the recipe & amazed that she did it , i also try your recipe the chicken roast w/ the green salad plus baguette bread , i just want to ask where can i buy the jerez vinegar? i tried to look at the food bazar so i used the white balsamic vinegar?? now count me as one of your followers

    Reply
    1. melonlaosoria February 3, 2013 at 1:26 am

      Hi Erwan where can i buy Jerez Vinegar ??? Is there any optons to use another kind of vinegar ?

    Reply
 

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about THE FAT KID

I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.

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