Thursday, November 1, 2007

With A Little Help From The Herb Garden

I wanted to make a simple dinner with ingredients that I had on hand -I had a whole chicken, some veggies, lemons and some fresh herbs that needed to be used very soon. So I just threw together some of my favorite ingredients and came up with this wonderful roasted dinner. Enjoy!

Rustic Roasted Chicken

1 4 lb chicken
handful of celery and carrots, cut into large chunks
1.5-2 lbs Idaho or Yukom Gold potatoes, quartered
2 medium onions, quartered
1-2 lemons (desired amount)
1/2 cup olive oil (estimated)
salt and papper to taste
1 head of garlic
sprigs of fresh rosemary, parsley, oregano
1 tsp each of the herbs above, chopped

Preheat the oven to 375.

Rinse chicken, and pat dry. Drizzle a bit of olive oil inside of chicken, and add desired amounts salt and papper, sprigs of herbs, half of a lemon, half head of garlic and half of one unpeeled onion.

Mix the juice of one lemon and olive oil and rub all over outside of chicken & season with salt and pepper. In a bowl, mix the chopped herbs, 2 cloves of chopped garlic and a drizzle of olive oil. Spread mixture underneath the skin of the breasts.

Put the chicken breast side up in roasting pan. Toss potatoes with olive oil and lemon juice, salt & pepper and sprinkle around the chicken. Cover and bake for 1 hour. Add celery and carrots, baste chicken with drippings and bake for an additional 30-60 minutes.

Let stand for 10 minutes before carving.

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