Serve with side salad or green vegetable of choice.Įmail Lisa Denton at for holiday entertaining from Jill Allen Let sit for 15 minutes before cutting into chicken. Fan out to make a "bed." Replace chicken, garlic and fruit into the skillet, atop the potatoes and cook for 20-25 more minutes until potatoes are fork-tender and juices are running clear in the area between the thigh and breast. Add sliced potatoes to skillet, and toss in melted butter and chicken drippings. After 35-40 minutes, remove from oven and transfer chicken, garlic and fruit to clean platter. Arrange herb sprigs around bird, or stuff into cavity. Pepper as you see fit.Ĭut garlic bulb, lemon and orange each in half, placing cut side down on surface of cast iron, nestling around the bird. Using 2-3 tablespoons kosher salt, sprinkle the whole chicken including the cavity.
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Using a small, sharp knife, cut the skin connecting leg/thigh to breast - not cutting through meat, but splaying the bird for quicker, more even cooking. Place whole chicken, breast side up, into skillet, and pat dry with paper towels. Line a large, clean cast-iron skillet with paper towels. Roasted Whole Chicken With Yukon Gold Potatoesġ (3 1/2- to 4-pound) fresh whole chicken, innards removed and fully thawed, if previously frozenĤ-5 Yukon Gold potatoes, sliced 1/4-inch to 1/2-inch thick Here's the recipe for the entree Jill Allen prepared in her recent "Hosting a Stress-Free Holiday" virtual cooking class for Girls Inc. "I love to go eat somewhere that's really fancy and fussy, but I don't think it has to be that way at home." I try to cook in a way that is smart and relatively healthy and crowd-pleasing, hopefully not breaking the bank and, most important, not fussy. "I don't want to have to clean up a big mess. "That deters people from cooking," she says. "It's really easy."Īllen says she's seen cooking segments that use appliances she doesn't own and recipes that are delicious but so complex that every pot and pan in the cabinet winds up in the sink. "That's something people are intimated by, but you can't mess it up," she says. "Something can be special without having to be complicated."
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"My hope is that people can learn how to entertain or cook from a place of just comfort," she says. Some would be timed to events on the calendar, such as Allen's was, or related to the agency's mission of inspiring and empowering girls and young women, "including a focus on men who cook for the girls in their lives," Rix says.Īllen says her presentation, "Hosting a Stress-Free Holiday," was meant to help turn grand expectations into manageable experiences.
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of Chattanooga.Ĭindy Rix, chief development officer at Girls Inc., says interest in Allen's class has led the agency to consider making virtual cooking classes a quarterly series in 2021. Recently, she has shared her expertise in virtual cooking classes benefiting the Chattanooga Area Food Bank and Girls Inc. Cooking, she says, is her "at-home passion." Since March 2017, she has been the chief operating officer of Urban Story Ventures, a commercial real-estate company, overseeing construction, leasing and property management projects. She started as a hostess, working two days a week, and eventually became office manager, handling back-of-house administrative duties. She also worked for seven and a half years with five-time James Beard Award nominee Daniel Lindley who was then at St.
"But I definitely do a fair amount of entertaining, and I owned a catering company years ago," she says. She describes herself as "more of an improvisational cook" and is not formally trained. It doesn't mean we're not having leftovers," she says, "but I think you can add a couple of small things and make every meal special." Just as a to-go meal can be more satisfying when the food is transferred onto a plate instead of eaten from a carton, Allen believes it's the little touches that make the difference when guests gather around the table, whether she's cooking for a crowd or her family of three, which includes husband Jeff and daughter Turner, 4. It's the same guidance she applies to every mealtime, not just at the holidays when time and budget crunches - and, this year, pandemic worries - can add to the level of stress. Jill Allen has six words of advice for anyone who dreads holiday entertaining: "It doesn't have to be complicated."
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