Monday, January 23, 2012

Herb Roasted Chicken

There's always those days when you just can't seem to accomplish what you set out to do, or things that you would like to do that you just never get around to. There are a few recipes, meals, etc.. on my list that fit into that category. Roast chicken, is one of those recipes I have wanted to try for a while, but just kept putting it on the back burner. I have wanted to attempt roasting a chicken for a while now, at least since Alex and i got married, maybe longer; And I'm happy to say I've finally accomplished it.

One of the things that i was told to put on my wedding registry list, and personally thought was a must have (just in case i ever host a holiday dinner and needed to make a turkey) was a roasting pan. But when it came time to use it i chickened out; no pun intended. I decided to go with a recipe that used a cast iron skillet and I'm glad i did. It was easy and the chicken came out tender and juicy. A basic and semi-healthy recipe, this roast chicken makes for a great family meal.

Herb Roasted Chicken
Adapted from Never Enough Time

1 Whole Chicken (approx. 4 Lbs)
1 Lemon, Quartered
1/2 Large white onion, quartered 
2 Tbs Fresh Herbs- Thyme and rosemary or any combination you like
1/4 C. Butter

Preheat Oven to 400 degrees. Clean chicken and remove giblets. Pat dry thoroughly.
Salt and pepper chicken on the inside and out. Cut up Lemon and onion.
Stuff the chicken with herbs, lemon and onion. Truss (tie up legs and wings with baking twine) if you like.
Place chicken in large cast iron skillet and put stick of butter on top of chicken.
Roast in oven for 15 minutes. Remove from oven and baste with butter from bottom of skillet. Turn onto side.
Cook for another 15 minutes, baste and flip to other side.
Cook for 15 minutes. Baste and flip to breast side down.
Cook for another 15 minutes, baste and flip back to breast side up. Continue cooking until the chicken's juices run clear; Approximately 30 minutes.
Remove from oven and let cool for 10 minutes. Carve up and serve with potatoes, salad and whatever else fits your fancy.


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