Tag: Roasted Potatoes

Easy Roasted Chicken

Roasted Chicken
The act of cooking a roasted chicken with the one you love has become the height of romantic kitchen endeavor. Who would have thought that the culinary coupling of a prince and Hollywood royalty would inspire us all to want to master this roasted bird? Harry and Megan made the at-home date night of roasting a simple chicken chic when they announced that that’s precisely what they were doing when he popped the question. Do you want to get cooking with the one you love?

When you roast your own chicken you control the seasoning and with my recipe, you can create a beautiful pan sauce of onion and lemon to serve along with your chicken. This roasted chicken would be great alongside the rosemary roasted potatoes that I showed you how to make in a previous video.

Click here to learn about the perfect potatoes to pair with your poultry!

Roasted Chicken

  • whole chicken, 3-5 pounds
  • 1/2 lemon
  • 3-5 peeled garlic cloves
  • medium red onion
  • salt and pepper to taste, or dried herb blend to taste
  • 2 1/2 Tablespoons butter, melted

Pre-heat your oven to 425F. Rinse the chicken and pat dry the outside skin thoroughly with paper towels. Add the lemon half and garlic cloves to the inside of the chicken and tie the legs together with a bit of cooking twine. Tuck the wing tips under the breast. Slice the onion into rings and place in the bottom of a dutch oven or pan that can be used on top of the stove. Place the chicken on top of the onions. Brush with the melted butter and season with salt and pepper or dried herbs. Add a few tablespoons of water to the bottom of the pan to prevent the onions from burning. Place the pan in the preheated oven for one hour. Remove the pan after one hour and check the onions. Add more water if the onions are getting too dark around the edges. Return to the oven for an additional 30 minutes. After the 30 minutes, remove the chicken from the oven and move it to a platter to cool. Carefully remove the lemon from the chicken and squeeze some of the juice and pulp into the pan juices and onion. Alternately, when removing chicken from the pan, make it a point to insert a fork into the lemon so that the juices will drain back into the pan. Place the pan of juices and onion on a stove burner set to medium and simmer the sauce until it has thickened slightly. Serve the pan sauce along with the chicken.

Equipment used in YouTube Video

LeĀ  Creuset Dutch French Oven https://amzn.to/2F9Irt9

Peugeot Pepper Grinder https://amzn.to/2SZRPmY

This blog post is not sponsored, but sometimes I use affiliate links.

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Rosemary Roasted Potatoes

I got a Hello Fresh box that gave me way more fresh rosemary than the 1 teaspoon the recipe called for. I didn’t want to throw it out, so I thought I’d use it up by making my favorite rosemary roasted potatoes! There’s something so beautifully simple and elegant about these roasted potatoes finished with a little sea salt or Himalayan pink salt.

 

 

Rosemary Roasted Potatoes
12 oz small waxy potatoes
1 tablespoon olive oil
2 teaspoons chopped rosemary, or to taste
Salt, for finishing

Pre-heat an oven to 350 degrees F. Line a pan with shallow sides with foil or parchment paper for easier clean up. Cut the potatoes in chunks and toss with the oil and rosemary on the pan. Bake for 30 minutes. If you like crisper potatoes, turn the oven up to 400 F for about 10-15 minutes. Remove from the pan to a serving dish and top with your favorite salt. Enjoy!