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Thursday, March 27, 2014

Basic Whole Roast Chicken and Potatoes

Roasting a whole chicken is an easy cooking method anyone can master.


Hun... What's for Dinner?: Basic Whole Roast Chicken- Roasting a whole chicken is an easy cooking method anyone can master.


Roasting a chicken, in my opinion is much needed basic knowledge. If I can teach my children anything, before they venture out on their own, it would be how to roast a whole chicken. Perfect for cold nights, dinner parties, or a family dinner, a nicely roasted chicken is always a hit. Growing up, Mom would roast chickens quite often; she never got fancy with them though. Only simple salt and pepper, never stuffed and it pains me to admit, often over cooked. Back then, I didn't know better, since that's what I grew up on and it took me a long while to convince myself that chicken was fully cooked if it was juicy. When we roast a chicken for my Mom and Dad, it's funny to see my Mom eyeing the chicken suspiciously.




While flipping through 125 Best Chicken Recipes by Rose Murray, one of the first recipes that caught my eye was for a basic whole roast chicken. This cookbook is jam packed with intersting and imaginative ways to prepare chicken. I decided to give the whole roast chicken a try, since many times I take after Mom and go with salt and pepper when seasoning my chicken. I also never stuff my chicken with herbs, lemon or onion. So, I wanted to see if this would make a difference. The first time I made this chicken was last month, when my Mom was visiting. We all LOVED the chicken which came out so tender, juicy and flavourful.

While I was organizing the photos on my camera, I got carried away deleting photos and accidentally deleted the photos of the first chicken. Thankfully I had a second whole chicken in the freezer, except this one was butterflied. No matter, I decided to make it again and am I glad I did. It was just as good, if not better than the first time. The skin was crisp, the meat tender and juicy and it smelled heavenly. I did stuff some of the butter mixture under the skin and slathered the remaining butter over the skin; which gave it amazing colour.


Hun... What's for Dinner?: Basic Whole Roast Chicken- Roasting a whole chicken is an easy cooking method anyone can master.



Basic Whole Roast Chicken and Potatoes
adapted from 125 Best Chicken Recipes- Rose Murray
printable version

1- 5 pound roasting chicken
1/4 c fresh lemon juice
coarse sea salt and pepper
1 small onion, quartered
3 Tbs butter, softened
1 Tbs honey Dijon mustard
1/2 tsp dried thyme
1/2 tsp rubbed dried sage
1- 2 pound bag baby potatoes
2 Tbs olive oil
coarse sea salt and pepper
1 TBS Three Onion Rub (or 1/2 Tbs onion powder)
1/2 tsp garlic powder

Preheat oven to 325 degrees F.

Drizzle 3 Tbs of lemon juice into the cavity of the chicken and sprinkle with salt and pepper. Insert squeezed lemon and onion into the chicken. Tie legs together with butcher's twine and tuck the wings in, under the back. Pat outside of the chicken dry with a paper towel. Wash hands thoroughly with hot soapy water.

In a small bowl, combine the mustard, lemon juice, thyme, sage and salt and pepper. Mix in the butter; until well incorporated. Using a small spatula, gently loosen the skin from the breast and thighs. Take 1/4 tsp amounts of butter and place them under the skin. Gently press on the skin, to distribute butter evenly under the skin. Rub remaining butter over the skin and place breast up, in a roasting pan.

Roast chicken in oven for about 2 hrs, or until juices run clear and a thermometer inserted in the thigh registers 185 degrees F. Transfer chicken to a serving plater and loosely cover with foil. Let rest 15 minutes before carving.

In a large bowl, toss the potatoes with 2 Tbs olive oil, salt and pepper, Onion rub/powder and garlic powder. Add potatoes to roasting pan, after chicken has roasted for 1 hr.



This recipe is being shared at these AWESOME linky parties

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6 comments:

Katherines Corner said...

I always enjoy making roasted chicken too. Yum. Thank you for sharing your lovely blog at the Thursday Favorite Things Blog Hop xo

Rachel Kathy G @ onlinesisterhood said...

Your version of roast chicken looks very tasty! I am pinning it to try it soon. We love to eat roast chicken because then we have leftovers. Have a good week:)

karen said...

I am so jealous, I need to roast chicken, but just hate the skin...so tempting. LOL...

Perhaps one day.

Meghan McCarthy said...

I know this recipe is supposed to be about the chicken, but I can't take my eyes off those sweet little potatoes. They're adorable, and yes I just called potatoes adorable. What can I say? I'm a spuds-a-holic. There are worse addictions to have.

Miz Helen said...

Hi Cindy,
This is one of my favorite ways to roast a chicken with wonderful vegetables. Your recipe looks awesome! Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon!
Miz Helen

Susan@Organized31 said...

Mmmm, now I know what I'm making this weekend. A hearty and simple meal, my favorite. Thanks for sharing at Inspire Us Thursday on Organized 31.