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Roasted Chicken with Veggies

I love this chicken. Almost as much as I love my father’s BBQ chicken. Almost. My friends introduced me to this chicken about two years ago and I’ve finally started playing with it. Whenever I make it I think of them cooking it round Christmas, so now I think of Christmas when I eat it. Fitting that when I made it on Friday for my sister and father that it was overcast and somewhat chilly.

This chicken has you stuff a lemon in the cavity while it cooks. I, however, always stuff the chicken far too tightly. Oops. So word of caution: put ONE lemon inside not ALL of them. The bottom half of the chicken won’t cook as fast. Learning curve right? At least I fixed by taking everything out of the cavity and putting it back into the oven to finish cooking. It was still fabulous. I will, at some point, have to figure out have to carve a chicken and not maul it. One day.

The recipe below is slightly different from what’s in the book. Each time I make it the herbs are in slightly different ratios. The cookbook also only calls for lemons, but this time I added some orange zest and orange juice. The cookbook also only calls for dried or fresh thyme and marjoram; I use dried thyme, basil, and rosemary.

Oven Roasted Chicken with Veggies
(Adapted from Betty Crocker Cookbook)

1/4 cup olive oil (I used just enough to for a loose paste.)
1 teaspoon dried thyme, rosemary, basil (or use two tablespoons of fresh herbs. If you’re going to use marjoram it’s the same amount.)
1/2 teaspoon salt
1/4 teaspoon pepper
1 lemon (I used a lemon and an orange. Or I use two lemons – I LOVE lemon flavor)
4 to 5 lb whole chicken
6 small red potatoes, cut in half
1 cup baby carrots
1 red onion
5 garlic cloves, peeled

You’ll need either a roasting pan or a 13×9 baking dish, and a roasting rack

1. Heat oven to 375 (the one step I always forget to do before my hands get chickeny and disgusting). Place roasting rack in roasting pan or in baking dish. Cut potatoes and onions into bite sized pieces. Rub veggies down with olive oil and season with some salt and pepper (not the amounts listed in the recipe, those go in the chicken rub.) I put the 5 cloves of garlic in with the veggies so I can rub them on a peice of french bread :). Place around the roasting rack.

2. Zest lemon and orange. Mix oil, herbs, salt, pepper, and zests into a small bowl. Cut the lemon and orange into halves. Place the chicken on the roasting rack and squeeze the juice over the chicken, rubbing it in then placing either the lemon or half the orange in the cavity. Rub the oil/herb/salt/pepper mixture all over the chicken, don’t be shy.

3. Place roasting pan/baking dish in the oven for two hours. Check at 1 and a half hours. Since I keep over stuffing the chicken cavity I’ve never had it finish in 1 and a half hours, but that’s what the recipe calls for. Check with a meat thermometer or make sure the juices run clear. Allow to rest for about 15 minutes for carving.

4. Transfer to a platter and enjoy!

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