As my regular kittens know, I have been posting my weekly meal plan on Sundays to try and help everyone figure out what they are serving their families this week. Last night I made roasted chicken, which I am obsessed with and thought I would share how easy it is to make. My only caveat is though the recipe is easy, it is time consuming- but most of the time is the chicken cooking. You just need to be around for about two hours- 30 minutes of prep and an hour and a half for cooking. But when all is done, it will be well worth it!
Start by cutting your potatoes into pieces. I used a three different potatoes- new potatoes, yellow potatoes and purple potatoes and cut them into quarters. Then I separated a head of garlic (no need to peel!) and grabbed my lemons. All of these ingredients go into a pot of salted boiling water for 12 minutes. And yes, I time it.
Once the veggies have boiled, I strain them and pull out the lemons and garlic cloves. Then I get my chicken:
My chicken was washed and patted dry and then stored uncovered in the fridge for a few hours. You don't need to do this, but it does make for a nice crispy skin. The recipe says to rub the chicken with olive oil, but I skip this step and just sprinkle kosher salt all over and inside the bird. Then I hold her with her legs up and stuff the bird with the lemon (which I have punctured a few times to let the juices run out) and garlic.
The recipe calls for fresh thyme, which I didn't have- so I just omitted it. I also added an extra lemon. I like my chicken lemony.
Then I put the whole chicken breast side up in a roasting pan to roast for 45 minutes at 350 degrees.
After the bird has cooked for 45 minutes, I remove her from the pan and toss the potatoes in the juices left at the bottom of the roaster. The recipe also says to add fresh rosemary, which I also didn't have but have used in the past and it is lovely! I used dried which though tasty, wasn't nearly as delish!
Then I make room for the chicken and the whole thing goes back into the oven for another 45 minutes!
Once the chicken has reached an internal temperature of 160 degrees (I use a meat thermometer) I take her out and let her rest for about 5-10 minutes while I make a green salad. This lets the juices redistribute and cools the chicken so I can carve it. I put the potatoes back in the oven so they can really crisp up because my pan is kind of small, but if you have a normal roasting pan, you can skip this step.
Doesn't that look amazing? I swear this is the best roasted chicken I have ever had. The meat is tender with a hint of garlic, lemon and (if used) thyme. The skin is super crispy and the juice of the chicken has flavored the potatoes so they are rich and crispy with a light lemony kick. The rosemary gives them a savory note, and then the salad brightens up the entire meal.
I am using the leftover chicken for tonight's fajitas and the bones go into the stock pot which I freeze for later use. So even though this recipe takes time, it can be used for up to 3 meals!
This is my current favorite meal to make. Have you dolls ever made roasted chicken? If so how does your recipe differ from mine?
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