Archives: (Christine’s) Sunday Night Whole Roasted Chicken

**I haven’t been cooking or food blogging lately.  So,  I’ve decided to go through my archives and repost some of my earlier posts, from the days when I started learning to cook and bake (I’m still learning).   It certainly brings back good memories.

It’s Thanksgiving in the U.S. and part of the customary meal as everyone one knows is a turkey.  I’m not so crazy about turkey.  I’ll eat it, but I’m not crazy about it.  The only part of the turkey I seriously like is the wings.   I love turkey wings but that’s it.   I’m also not crazy about turkey leftovers after the Thanksgiving meal is over.    It’s like turkey overload to me. 

If I were to prepare this year’s Thanksgiving meal, I’d include a roasted chicken in my menu — Christine’s Sunday Night Whole Roasted Chicken.   I’ve made the chicken several times but have never been able to take a photo.     One of these days…   

Happy Thanksgiving, everyone!  I’m thankful for all of you who stop by here.

Paz

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First posted March 10, 2008

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.