A delicious recipe that is quick and easy. I knew I would have a late night of teaching and that camera man would get home before I did. So I prepped dinner, and had him just throw it in the oven at 400. It was ready as I walked in the door!
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Last night I made a WHOLE roast chicken (for the second time in my life). I do not mind eating chicken, but when it comes to looking at and touching a raw piece of meat it kinda grosses me out. BUT I have to say that cooking a whole chicken is SO easy and actually tastes pretty darn good!
Keeping the skin on when you roast a chicken is great because it gives the chicken so much flavor, keeps it moist, and you do not need to add any other sauces or dressings. I take the skin off before I eat the chicken, though I think some people may eat it.
After over an hour of cooking... this is what happened!
I looked up different recipes online and grabbed ideas from them.
I rubbed my chicken with salt, pepper, and Herbes de Provence. I squeezed a little lemon on top and then stuffed the lemon up the chickens butt. That was the weirdest part for me!
For side dishes I blanched some broccoli, and in a separate dish I cut up some carrots, celery, and some cute little baby potatoes, seasoned it with salt pepper and a little EVOO. I put everything in the oven to cook together.
check out the blogs below on how to cook your bird:
While your chicken is roasting how about you do this workout? It is awesome because you DO NOT need a mat and it is PERFECT to do in your kitchen while your meal is cooking.
Enjoy! And keep me posted on how your roast chicken came out. (Makes great leftovers too! Chicken on salad!)
Today is the first time I bought and am going to bake a whole chicken; skin, bones and all. I asked my facebook fans for advice and some chimed in with amazing recipes and tips:
- " I like stuffing mine with lemon and thyme and roasting with root veggies around it."
- "Use plenty of fresh herbs and put lemons on the bottom of the pan. Also, I cook mine at a higher temperature to get it crispy. 400 degrees for an hour."
- Simple recipe where they do not use butter: Her advice "watch out for your smoke detector b/c of the high temp... Also get twine and truss it! (this video is helpful)"
- Herb Roasted Chicken Recipe
- "Boil it and make chicken noodle soup. Its easy, just labor intensive. "
- " I like to have a thin layer of water on the bottom of the pan too - keeps it moist and baste, baste, baste!"
- "Stuff it with lemon. Put sea salt, fresh ground pepper and a little bit of olive oil on top."
- "I was scared the first time I cooked a whole chicken too but it's super easy. I use Ina Garten's recipe. Also I don't eat the skin (and I'm guessing you don't either) so I cook it breast side down and it stays super moist!"
- Roast Chicken Magic, their secret is Citrus!
I have decided to cook my chicken tomorrow because I will not get home until 7:30 tonight and my chicken will not be ready until 8:30pm, which is kinda late for me. Because I have the chicken today, but am not going to cook until tomorrow, I am thinking about brining the chicken in order to make it super moist. Have you ever tried this? Does it work?
I am looking forward to my adventure today when I brine, and tomorrow when I cook. I have no problem (usually) eating a nice cleaned chicken breast, but when it comes to touching the raw chicken it kinda grosses me out... anyone else?! EW I am flinching just thinking about it. I have to over come my fear of raw chicken and cook it. I am going to cook it like a CHAMP!
One of my favorite movie scenes from My Big Fat Greek Wedding! Skip to 4:15 for the "eat no meat" reference.