Chef Lee Opelinia - Roasted chicken with seasonal vegetables
About Lee Opelinia
Chef Lee Opelinia honed his culinary skills working alongside his mentor, Ron Siegel, for six years at the renowned Ritz-Carlton, San Francisco. Food & Wine magazine named Ron as one of the “10 Best New Chefs in America”.
Lee recently reunited with Ron to serve as Sous Chef at Michelin-starred Madcap restaurant in San Anselmo, Calif.
Lee is famous for his very flavorful and creative twists on traditional Filipino cuisine. He is passionate about reinventing time-honored dishes that both inspire fond food memories and delight with innovative preparations and presentations.
Lee graduated from the California Culinary Academy.
Roasted chicken with seasonal vegetables
This recipe will inject mouthwatering flavor into your chicken dishes. Chef Lee’s technique produces perfectly cooked meat with golden crispy skin. Get creative and try different spices and vegetables customized to your palate. The chicken can play a starring role in other dishes such as chicken soup, stew, stir fry, or even a salad using the leftovers the next day.
This is a very versatile recipe that you can use to cook chicken. You can try different spices and different vegetables but the technique will give it that crispy skin perfectly cooked meat. Create a new dish such as chicken soup, stew, stir fry, or even a salad using the leftovers the next day.