Tonight after a long day of subbing, I came home and made a much more complicated meal than I intended to. That being said...it was delicious. I thought I would roast a chicken, and in my mind there wasn't much to it other than putting it in the oven. But I was nervous. I usually cook my chicken in the crock pot so I was worried that I was one degree away on my oven from setting the house chicken on fire.
Even though I just said that it ended up being more complicated than I thought, don't be intimidated by the thought of "roasting a chicken". Makes sense huh?
Let's get cookin good lookin!
I chopped up some fresh parsley that I had on hand and added in a few shakes of ground sage and thyme. I mixed in just enough canola oil to "wet" the spices.
Then I prepared a carrot, celery stick, onion, garlic cloves, and some more parsley to stuff inside of the chicken cavity. You can really put in whatever you want. I wanted to use a lemon, but it had sat in my fruit bowl too long...that tends to happen to me a lot.
Next, I minced a few cloves of garlic and mixed it with about 2 tablespoons of butter
Using the spice mixture and the garlic butter I rub it all over the outside of the chicken skin. I even like to get up underneath the skin on the breast of the chicken. I also salt and pepper it at this point.
Personally I hate to touch raw chicken, but it is worth it. Put it in a glass baking dish or a roasting pan if you have one. I ended up adding about 1 cup of chicken broth to the bottom of the dish because like I mentioned before I was worried about dinner becoming a fire hazard.
Bake it at 425 for about 85 minutes for a 5 lb chicken or until the juices run clear.
Totally worth it...see, I told ya!
Doesn't that look good.
And that is the story of how I roasted a chicken and lived to boast about it.
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