Roasted Chicken Dinners Are Easier Than You May Think
I used to view roasting a chicken as an all day affair. I imagined trussing up the legs and lovingly basting the bird for hours upon hours, probably because I associated roasting chicken with Thanksgiving dinner, which truly is an epic event. If you are like I was, then this may be a surprise: roasting a chicken with all the fixin's is one of the EASIEST meals you can make. It uses a minimal amount of dishes if you do it the lazy man's way which I am about to describe to you, and it looks totally impressive. This chicken should serve 4.
1 4-5 lb chicken, rinsed with giblets removed
2 tsp dried thyme
1 tsp salt
1/2 tsp pepper
10-12 little new potatoes
1 roughly chopped head of cauliflower
4 garlic cloves
4 tbsp olive oil
Preheat the oven to 400 degrees. Using papertowels, dry the rinsed chicken off really well. In a little dish, mix the thyme, salt and pepper together, and then rub the chicken down with the spice mixture. Place the chicken breast side up in a large roasting pan. I don't bother trussing the legs because I don't know how, but if you're a purist, go right ahead at this point, just don't ask me how to do it. Ha!
Next, chop your carrots into large segments, pierce your baby new potatoes with a fork, and chop the cauliflower. Throw all of these in a large bowl. Mince the heck out of some garlic, and then toss the veggies with the garlic and oil. You should probably salt and pepper these, too. Dump the coated veggies into the roasting pan so they surround the bird, and toss the whole thing in the oven, uncovered, for about an hour (longer for any bird over 4 lbs). Do not baste the bird, leaving it dry and uncovered allows the skin to get super crispy. Pull the bird out of the oven and allow it to rest for 15 minutes, then dig in!
Do you have any easy chicken recipes?