Roast Chicken

17 May

Was inspired by this article in the Huffington Post today: to roast a chicken. It’s been a while but decided to go with a combination of Barefoot Contessa’s Lemon and Garlic chicken recipe and Thomas Keller’s roasted chicken with root vegetables.

PREHEAT oven 425 degrees…

CHOP onion, carrot, leeks…

STUFF chicken with half a lemon and smashed garlic and place on top of vegetables…

SEASON chicken and vegetables with olive oil, salt, and pepper…

MIX yukon gold potatoes, olive oil, chopped parsley stems, salt, and pepper in a separate bowl (oven-safe)

BAKE both in oven for one hour…

MIX one tablespoon of butter in with the potatoes… letting the residual heat melt the butter… top with chopped chives…

CUT chicken in half from breast, removing breast bone, and squeeze lemon on top of chicken….

*Note* This would be a perfect meal for two, as one bird proved to be too much to eat and I ended up with half a bird leftover for dinner… However, on the bright side, the grand total for this meal came out to be $12.00.


1 Comment

Posted by on May 17, 2011 in Chef Blau, Home Cooking


One response to “Roast Chicken

  1. Anonymous

    May 17, 2011 at 8:15 pm



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: