GUYS. I MADE MY FIRST BLOGGABLE THING IN MY NEW HOUSE. If only I could take a decent picture of a chicken now. My new kitchen is full of this beautiful natural light. We have butcher block counter tops. We have a huge sink. I'm going to have so many opportunities to expand my cooking skills in this kitchen! I just can't wait to have cabinet shelves/doors, and drawers. Then it will be a real goddamn kitchen.
But we're not here to blog about the kitchen; we're here to talk about the chicken. Boy, was this one tasty chicken. I have a nicer oven these days, so everything cooks evenly, and I'm really excited about it. This chicken was so juicy and tender, that when I took a knife to carve it, the chicken literally fell apart beneath the blade. I served my chicken with roasted potatoes and zucchini; it was sort of a farewell to summer meal. Now if only it would cool off enough for me to be excited about fall things. Lemon, Rosemary, & Garlic Roasted Chicken (adapted from Ina Garten's Perfect Roast Chicken)
- -Preheat the oven to 425 degrees -Rinse entire chicken, and pat the outside dry. Place in a roasting pan and stuff the cavity with half of the garlic, 1 sprig of rosemary, and all of the lemons. Tie the legs together and place the wing tips under the body. -Salt and pepper the chicken, liberally. Brush with melted butter, then lightly salt and pepper once more. Separate the remaining rosemary along the top of the chicken. -Roast for 1 1/2 hour or until juices run clean in-between the leg and the thigh. Let rest for 20 minutes before carving.
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