Roasted Chicken Dinner

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You can now purchase a pre-cooked chicken at any grocery store.  In some cases it may be a bit less expensive to buy one already cooked.  For a time crunch, I have picked up one of these  rotisserie chickens.  However,  the reason those chickens are so tasty because they are injected with a salt brine.  Roasting a chicken at home can be quick and easy, and will allow you to control the sodium content of your food.  I love roasting a chicken this way as the garlic, lemon and thyme add a subtle flavour to the chicken without overpowering it.  As well the lemon keeps the chicken moist while roasting.  Who doesn’t love the smell of roasting chicken wafting through the house.

  Ingredients:

  • 1 5-6 lb chicken
  • 1.5 Tbsp Olive oil
  • 4 carrots cut into quarters and sliced
  • 8-9 Small potatoes quartered or 16-18 baby potatoes cut in half
  • 1 large onion cut in small chunks
  • 1 small lemon
  • small bunch of fresh thyme
  • 2 – 3 large cloves of garlic
  • Sea salt and fresh pepper

Pre-heat oven to 425°

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1.  Rinse the chicken in cool water.  Dry off with paper towel and set aside*

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2.  Wash and quarter the potatoes,  peel and cut up the carrots, peel and chop the onion in large chunks.

3.  Toss together and set aside

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4.  Roll the lemon between you hand and the counter adding slight pressure.  this releases the juices of the lemon.

5.  Make small slashes all around the  lemon with a knife. or a puncture with a fork.

6.  Cut the garlic cloves in half.

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7.  Add half of the garlic cloves and the thyme to the cavity of the chicken.  Add the punctured lemon, followed by the remainder of the thyme and garlic.

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8.  Using cooking twine tie the legs of the chicken together by looping the twine around each leg then pulling together and tying with a knot to secure.

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9.  Rub half of a tablespoon of the olive oil in the roasting pan.

10. Place the prepared vegetables in the bottom of the roaster.

11. Set the Chicken on top of the vegetables.

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12.  Sprinkle the chicken and vegetables with sea salt and pepper

13.  Drizzle the top with the remainder of the olive oil.

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12. Cover the chicken and place the roaster in the oven for 25 min at 475°.  Reduce heat to 375° and roast for another 45 min until the temperature on the meat thermometer reads 165° F or until the juices of the chicken run clear.

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13.  Let the chicken set for about 10 minutes before slicing.  Serve with the roasted vegetables.

Tips:

* Be sure to clean your hands with soap and hot water after using.  I actually have a box of disposable silicone gloves that I use when I handle chicken.  I know, overkill.  I always wash the counters and prep dishes used with soapy water with a couple capfuls of bleach added to the water for my own “cleanliness peace of mind”.

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