December 6, 2011 Leave a comment
It’s December and I’m really enjoying my monthly recipe post. It’s not much but it is an area that I never thought I’d tackle. This is kind of silly because I cook everyday. I don’t always enjoy it but I do it.
I have learned a few things about my cooking style. I like easy prep and clean up. Few ingredients and very little processed food. Also, I use organic, all natural, and locally grown products as much as possible.
Roasted chicken with vegetables is not the fastest meal to prepare but it is very easy.
Prep time 20 minutes
Cook time 90 minutes
Rest time 30 minutes
You will need:
1 Organic 2 pound chicken
2 cups of baby carrots
1 Medium red onion sliced
1 Medium Apple (a lemon or an orange will also work)
12 fingerling potatoes
1/4 cup water
Salt, pepper to taste
1 tablespoon olive oil
1 Disposable roasting pan
1 meat thermometer
This recipe is not easy for me because I am disgusted by raw chicken, especially whole raw chicken. But if I can do it, anyone can. Get disposable rubber gloves.
Wearing the gloves, remove the bag of guts and the from the chicken, rinse the bird and pat it dry.
Place chicken into roasting pan and insert apple into the cavity.
Drizzle 1 tablespoon of olive oil over the bird and spread it evenly over skin.
Sprinkle liberally with salt and pepper.
Insert meat thermometer into breast or thigh
Spread the carrots, onion slices, and potatoes around the chicken in an even layer.
Pour in 1/4 cup of water.
Roast uncovered for 90 minutes at 350 degrees Farenheit or until the chicken reaches an internal temperature of 165 degress.
Once chicken reaches temperature, remove from oven and leave it in the roasting pan to rest for at least 30 minutes (you can cover it at this point).
When you are ready to slice the chicken, transfer the vegetables into a bowl and cut the chicken on a board NOT in the pan. I usually slice the breasts serve the legs and some thigh meat. I leave the rest of the meat on the bone for stock.
Toss the roasting pan (you can thank me when it’s time to clean up).
I have a pot ready to toss the carcass into after I carve. Then I cover the bones with water and boil it to make stock for soup the next day.
While this meal may take little extra time, it’s easy to prepare and clean up. It is very economical if you decide to make soup too.