One of my favorite things to cook is whole roasted chicken. I know some people will think that is crazy. A lot of people have a hard time roasting a chicken without drying it out or under cooking it. I don't know if I was lucky enough to get the chicken cooking gene or what, I am not going to question it I just go with it. Luckily Kevin has the steak cooking gene or we would be in trouble!
When I roast a chicken I usually go pretty simple. I pat it dry, salt and pepper it and rub it down with poultry seasoning, pop it in the oven, baste it with some chicken stock from time to time and WALA roasted chicken. Lately I have been branching out and experimenting with other flavors. Stuffing the cavity with herbs or (if I am feeling especially unhealthy) making an herb butter and spreading it under the skin of the chicken. Good but ooooooh so fattening so it isn't on the menu but maybe once a year here.
I see so many recipes using lemon with chicken and none of them really teeter my totter. I am not a big lemon fan. I have had lemon chicken that made me pucker up and look like a fish. So I wasn't exactly hurrying to try citrus. But then I read a few recipes and decided, especially after doing the Beer in the Rear Chicken and realizing that citrus infused is much better than poured all over the top. So I started thinking of the things I thought would go well together and compliment the chicken. Starting with lemon, I knew I wanted garlic, and thyme, maybe a little rosemary too.
So off to the store I go to buy my goodies and give this idea a shot. I know it really isn't that big of a deal. I mean roasting a chicken isn't rocket science or anything. But I was excited to give my idea a try. I grabbed everything I needed and hurried home ready to get this meal rockin' and rollin'. Got my chicken patted dry and warming up on the counter with some salt and pepper sprinkled on it and gathered everything else together. Cooking really does make me happy, I guess it is my "drug" of choice.
I really love working with Kevin in the kitchen. But sometimes I like to have dinner cooking in the oven when he gets home from work. I love the look on his face when he walks into a kitchen filled with all sorts of yummy smells. Of course it doesn't hurt that he is so quick to tell me how wonderful everything smells. He is smart like that.
I will tell you that this recipe came out wonderful. Seth's girlfriend Stephanie doesn't like to eat chicken off of the bone. So Kevin carved her some breast meat and gave it to her so she didn't even have to see that it "used" to be on a bone. She loved it and everyone loved the roasted carrots and potatoes that cooked with the chicken. Another hit YESSSSSSSS!!
Roasted Chicken with Garlic, Herbs, and Lemon
1 (5 to 6-pound) chicken
Fresh ground black pepper
1 lemon, cut in half
2 large heads of garlic, cut in half across
1 bunch of fresh thyme and rosemary (several sprigs of each)
1 large onion, halved and thickly sliced
5 carrots, peeled and cut into 2 in pieces
2 pounds small to medium Yukon gold potatoes, cut the small ones in half and the medium into quarters
1/4 cup butter, melted
Preheat the oven to 425 degrees F.
Dry the chicken inside and out and sprinkle with salt and pepper. Stuff the cavity with the garlic, lemon, and herbs. Tuck the wings under the chicken's body and tie the legs together with kitchen twine. Place the chicken in a roasting pan just big enough to hold the bird with the veggies. Scatter the carrots, onions, and potatoes around the chicken. Pour the melted butter over the chicken and veggies and sprinkle with salt and pepper.
Cook chicken for 1 1/2 hours, or until the juices run clear when you cut between the leg and thigh. Remove from the oven, transfer to a platter, and enjoy!