Herb Roasted Chicken

Good morning!

I hope you all had a great weekend and enjoyed the sunshine yesterday as it sure lifted our spirits. We visited with some friends who are due to give birth to their first baby this week and had a good time reminiscing about the anticipation of pregnancy and funny stories from our labor. Yes, I have funny stories from my labor because I had an epidural. I could have had 10 babies after they gave me that thing. I’m raising my orange juice glass to modern medicine — and kneeling down in praise of all of you gals who went without. You are all warriors of heroic proportions.

Last night I made one of my favorite meals ever. It’s nothing fancy, but mouth-watering and light.

Everyone’s got their tried and true chicken roasting method. I love this one because it produces an evenly cooked, delicious, super-juicy chicken that is so comforting.

I got a free range bird and before dressing I cleaned it with Kosher salt. That means I put it in the sink, put large amounts of salt over the front and back and scrubbed it down. It’s always a good idea to wash your meat. After rinsing, I put it on a cutting board that I use for meat ONLY and pat it dry with paper towels. Once that’s done I flip the chicken over with the breast side down. You can see the back bone at this point and I cut down each side of it with a sharp pair of kitchen scissors.

Lay it flat in a roasting pan or dish. Place a bunch of herbs underneath it for aromatics, whatever ones you like. In this case I used sage.

Drizzle with a little bit of olive oil, more herbs and salt and pepper. Add crushed garlic to the pan, and squeeze some lemon wedges over top, throwing the rinds right into the pan. Cover with foil and put into a 450 degree oven for 30 minutes. Remove the foil and roast uncovered for another 30-35 minutes.

Have a fantastic day!

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