Just the other night a few of us were talking about making fried chicken with dulse, and potentially how good it could be. Lo and behold, today we found a recipe for roasted chicken with crunchy dulse!
This recipe calls for kelp and dulse and is an excellent twist on the traditional roasted chicken.
4 tablespoons unsalted butter, softened
1 tablespoon red dulse flakes or powder
1 teaspoon finely grated lemon zest plus 1 teaspoon lemon juice
1 ¼ teaspoons kosher salt
1 (3 1/2- to 4-pound) whole chicken, patted dry
1 small bunch fresh herbs, such as rosemary, thyme or sage
1 pound baby potatoes, halved, or quartered if large
1 small red onion, halved and thinly sliced
2 cups ready-cut (or slaw-cut) kelp seaweed (about 6 ounces), water lightly squeezed out (see Note)
2 tablespoons extra-virgin olive oil
Large pinch of red-pepper flakes
In a small bowl, stir together softened butter, dulse, lemon zest and juice, and 3/4 teaspoon salt. Rub all over chicken, including the cavity, underneath the skin, then on top of the skin. Stuff herb bunch into cavity and transfer chicken to a rimmed baking sheet. Let marinate at least 1 hour or up to overnight in the refrigerator.
Heat oven to 425 degrees and place a rack in the middle. Remove chicken from refrigerator and let sit at room temperature while you prepare vegetables.
In a large bowl, toss together potatoes, onion, kelp, oil, red-pepper flakes and remaining 1/2 teaspoon salt. Spread mixture out surrounding the chicken on the baking sheet.
Roast, tossing vegetables every 20 minutes, until chicken is browned and a thermometer inserted into thickest portion of thigh reads 160 degrees, about 1 hour. Remove from oven, transfer chicken to a cutting board and tent loosely with foil for 10 minutes.
Transfer roasted vegetables to a serving platter and top with chicken and any remaining juices from baking sheet. Serve immediately.