Kitchen Therapy with Oceania Cruises

During times like these, I love to turn on some music and head to the kitchen – and so should you. That's why I'm inviting all of you to join me in a Cooking Challenge.

I thought it would be a great idea to share this fun, new challenge with all of you so you can cook along with me, try your hand at some favorite Cruise Line recipes at home since we can't cruise right now, and relieve some stress in the kitchen.

This delicious recipe is compliments of Oceania Cruises (known for extraordinary cuisine) and, one of my all-time favorites, legendary chef Jacques Pépin. His Roasted Chicken is the ultimate comfort food and you can pair it with any grain or veggie that you have on hand.

So pour yourself a glass of wine and get cooking. I can't wait to see all of your results (post your pics on the Grand Journeys Travel Facebook or Instagram page) and let's continue this cooking adventure together during the next few weeks.

JACQUES PÉPIN’S ROASTED CHICKEN RECIPE

SERVES 6

SEASONING BLEND

2 bay leaves, minced

2 tablespoons each dried rosemary, thyme, sage and sweet paprika

1 teaspoon dried oregano

1 teaspoon ground ginger

¾ teaspoon ground mace

½ teaspoon ground white pepper

½ teaspoon ground cloves

¼ teaspoon ground cardamom

CHICKEN

(Substitute ingredients as needed)

¼ cup butter, melted

1 (4- to 6-pound) chicken or bone-in chicken pieces

Fleur de sel or Maldon flaky salt, for finishing

MAKE THE SEASONING BLEND

In a small bowl, combine all ingredients and mix well. Store unused seasoning blend in a sealed sterilized jar for up to 3 months.

ROAST THE CHICKEN

Preheat the oven to 400°F/204°C. In a small bowl, combine the butter and 2 heaping tablespoons of the seasoning blend and brush the spiced butter generously over the chicken. Place the chicken on a roasting rack, breast side up. Roast the chicken, brushing every 15 minutes with spiced butter, until the meatiest part reaches an internal temperature of 160°F/71°C, about 15 minutes per pound. Remove from the oven and let rest (covered) 15 minutes. Carve the chicken and finish the pieces with the salt.