Look, as long as your oven is good, my most fave and easy recipe is roasted chicken. Preheat oven to 400 degrees. A glass pyrex dish wiped down with a little olive oil and lined with onion slices is how I usually start. Sometimes I add potatoes to roast, but that never comes out quite right every time.
Three pound chicken on top of the onion slices. Make sure to tuck his little wings under the breast so they don't incinerate and if you want to get fancy, tie his little leggies together with some kitchen twine. Rub his body down with one of the next three things:
1. six ounzes of yogurt mixed with various spices that you like, salt and pepper. 2. three tablespoons of butter mixed with salt and pepper (seasoned pepper blends like lemon and garlic do well here) 3. rub down with olive oil on the outside (add spices to the olive oil if you want before you rub down that bad boy) and stuff the cavity with either a lemon cut in half or a whole onion. You can also skin the breast and cover with sliced or chopped garlic. You want the garlic under the skin or it burns.
Now just one of those things please, but you can mix and match if you like the idea of stuffing the cavity. (Stuffing the cavity brings a tang of flavor to the breast meat)
Now put him in the oven for an hour. Just leave him in there. The onoins should carmelize and if you decide to try gravy (my husband makes the gravy so don't ask about that please mine never turns out) it will give a nice ioniony flavor to it. I just like carmelized onoins.
A three pound chicken feeds my husband and I and our toddler with enough left over to turn into chicken and dumplings. (if you want the recipe for that, let me konw)
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branchandroot
No 6. Recipes
Date: 2008-11-25 01:06 am (UTC)Three pound chicken on top of the onion slices. Make sure to tuck his little wings under the breast so they don't incinerate and if you want to get fancy, tie his little leggies together with some kitchen twine. Rub his body down with one of the next three things:
1. six ounzes of yogurt mixed with various spices that you like, salt and pepper.
2. three tablespoons of butter mixed with salt and pepper (seasoned pepper blends like lemon and garlic do well here)
3. rub down with olive oil on the outside (add spices to the olive oil if you want before you rub down that bad boy) and stuff the cavity with either a lemon cut in half or a whole onion. You can also skin the breast and cover with sliced or chopped garlic. You want the garlic under the skin or it burns.
Now just one of those things please, but you can mix and match if you like the idea of stuffing the cavity. (Stuffing the cavity brings a tang of flavor to the breast meat)
Now put him in the oven for an hour. Just leave him in there. The onoins should carmelize and if you decide to try gravy (my husband makes the gravy so don't ask about that please mine never turns out) it will give a nice ioniony flavor to it. I just like carmelized onoins.
A three pound chicken feeds my husband and I and our toddler with enough left over to turn into chicken and dumplings. (if you want the recipe for that, let me konw)