Monday, March 23, 2009

Roast Chicken

Sorry for my absence! So VERY crazy. I went out to dinner last week and contracted the worst malady a food blogger could imagine....Food POISONING. Struck down by the very thing I love. Add to that the virus my home PC now has developed....I have just been unable to post for the last week or so! Lucky for you I had some photos saved on my work PC that I could post from -- in the event that I can never retrieve the photo files from my home computer....

Anyhow, this is Sunday dinner from a few weeks ago. Roast Chicken.
My whole family is Portuguese. Our favorite way to cook anything is to roast it. Its so easy. At its simplest, just drizzle with olive oil, salt, pepper and paprika, and bake until golden and delicious.


Here is the naked bird...you can also see the chopped up carrots underneath the rack -- there were also onions and garlic down there. Once I take the bird out of its packaging I like to give it a little bath and rinse it inside and out....take out the gizzards and neck, and then dry it off with some paper towel.
Next I chopped up some herbs and flavorings. Here we have some Thyme, Rosemary, some slices of lemon and cloves of garlic. I salt and peppered the inside of the cavity of the bird...then put some herbs, lemon slices, and garlic inside.

I gave the chicken a little olive oil massage, then covered it generously with salt, pepper, thyme, rosemary, lemon zest and paprika (helps get a brown skin)



I then roasted the bird at 400 until the juices in the thigh ran clear. I gotta say though, this did take a lot longer than it usually does. We had a couple false alarms when we thought the chicken was done but it was not....

The finished product is definitely worth waiting for. If any part of the bird starts to get too brown before the meat is cooked through, just cover that piece with a little aluminum foil to keep it from burning. We ate the chicken with mashed potatoes and salad.

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