(Christine’s) Sunday Night Whole Roasted Chicken
March 10, 2008 | Filed Under Christine Cooks, Poultry | 17 Comments
I swear! There was a succulent chicken (a cornish hen) with deliciously cooked onions and portabella mushrooms swimming in the seasoned roasted chicken juices in the pan above. Really. Oh, my goodness! It was too delicious for words.
Christine of Christine Cooks made roasted chicken and one look at her chicken had my mouth watering. I finally had a chance to make it. So, where is the chicken in the photo, you ask? Well, after preparing this easy roasted chicken dish, we were starved. I didn’t have time to pick up the camera — I didn’t want to pick up the camera. "Food first, photograph later," my stomach commanded. When I finally did get the camera, there was nothing to photograph.
Oh, and Christine, my dogs have asked me to relay their thanks. You suggested frying the gibblets and feeding it to the kitties. Since I have dogs instead of cats, I fed it to my dogs. Oh, they were so happy.
Perhaps next time I’ll be able to take a photo of my roasted chicken. In the meantime, look here to see what Christine’s tasty roasted chicken looked like. Mmm Mmm good!
Paz
Sunday Night Whole Roasted Chicken
Christine’s original recipe
Ingredients:
1 whole fryer chicken, 3-4 pounds
1 large Meyer lemon
1 heaping tablespoon Italian herb seasoning
1 tablespoon smoked paprika, I used sweet but if you like it spicy, go for it
1/2 pound crimini mushrooms, sliced
1 large sweet onion, sliced
1 head of garlic, separated into cloves, peeled and left whole
Kosher salt and freshly cracked black pepper
Olive oil
Preparation:
Remove the giblets from the cavity of the chicken. (Reserve the giblets for another use or cook them with the chicken. Or fry ‘em up, chop ‘em and give ‘em to your kitties.)
Wash the chicken thoroughly with cold water then pat dry both inside and out.
Rub olive oil over the entire chicken then rub the Italian herbs and the paprika all over the outside.
Slice the lemon in half and squeeze over the chicken. Put the lemons halves inside the cavity.
Sprinkle the chicken body with kosher salt and black pepper.
Truss the chicken by cutting a slit in each side of the vent, then bring a leg across and push the end through the opposite slit. Repeat with the other leg.
Scatter the garlic cloves and the mushrooms around the chicken. Drizzle a little more olive oil over the top of the vegetables, cover with a tight fitting lid and place in a 375-degree oven for 45 minutes.
Remove the chicken from the pan and allow to rest for 10 minutes.
To serve, slice the chicken and place on warmed plates. Be generous with the garlic and onions, as well as the delicious pan juices. A medley of roasted winter vegetables makes a well rounded meal.
Christine’s Notes:
No potatoes, polenta or pasta accompanied our meal but if I were to serve this to company, oven roasted potatoes, creamy polenta or pappardelle pasta would be a nice touch.
