Hey all! Hope you’re all having a nice holiday, and had a nice Thanksgiving! I have been so busy lately, it’s kept me from cooking, and thus, no blog posts for a while. Hopefully when the new semester starts I’ll be back in the kitchen.
I tried to cook for you all, but every time I tried it was a disaster. I was going to make a cheesy broccoli, chicken, and potato soup, but alas, I diced off the tip of my thumb while chopping up a potato and had to be rushed to the health center for stitches. So, needless to say, the soup never happened. I ate takeout every day that week.
The next time I attempted to cook, I was going to make a pasta dish, and as I was pouring out the water to strain the pasta, I spilled the boiling water right onto my hand. Thus, no pasta…and more takeout. Maybe my hiatus from cooking will be a good thing. I need to protect my hands!
However, two weekends ago, my parents came up to school to visit me for a scholarship brunch I had to attend. While they were there, I decided to make them dinner. Here we have my first ever whole roasted chicken!*
*No hands were harmed in the making of this chicken
HERB AND CITRUS ROASTED CHICKEN
Poultry herbs (sage, thyme, rosemary)
2 sweet potatoes
Preheat oven to 375.
First, prepare the chicken. Take out all the gross stuff from the inside—mine was all bagged up, so it was easy to remove. Then, wipe the inside and outside of chicken to make sure it’s dry.
Dice up the potatoes and onion, and toss them into a greased roasting pan. I didn’t eat this part, I mainly used it to keep the chicken from touching the bottom of the roasting pan, so if you have a roasting pan with a rack, you can probably forgo this step.
Place the chicken in the roasting pan, and stuff it with half a lemon, and the poultry herbs. (I saved some rosemary to sprinkle on top of the chicken as well.) Then, rub the skin with salt, pepper, and garlic.
Take the orange and slice it thinly. Lay the slices on top of the chicken to coat it. Then, with whatever orange you have left squeeze the juice over the chicken. Do the same with the other half of lemon. I really love citrus and chicken together, and the aroma is awesome.
My chicken was 6.75lbs, so I cooked it for two and a half hours. And after being in the oven for an hour, I removed the orange slices, so the skin could get brown and crispy. You may need to adjust cooking times depending on how big of a chicken you make.
I couldn’t believe how beautiful the chicken looked when it was done. The entire house smelled wonderful, and the chicken was juicy and delicious. You won’t regret making it.
Also, I suggest making a big chicken, because leftovers…
I'm Kirsten. Big time foodie, all around goofball, and freelance marketer.