You can roast a whole chicken! Yes, it really is quick and easy…and the house will smell amazing….and the kids will eat it!
(Actually they may fight over it…so be prepared;)
For some reason, and I don’t think that I’m alone, I had always thought that roasting a whole chicken was difficult. I thought that it was time consuming and something to only be attempted on the weekend.
It turns out that I was wrong. A roasted chicken is actually the easiest, most delicious dish…and healthy too!
I think, the thing that makes this a really great week night meal, is that you can use a D’Artagnan Whole Chicken, that is already cleaned, trussed and ready to pop in the pan. Add some garlic and fresh herbs…which I have gotten into the habit of having on hand, and roast in the oven while you help the kids with homework!
Once the chicken is in the oven, you don’t need to touch it for fifty minutes to one hour. This gives you plenty of time…to focus your attention elsewhere, whip up some sautéed mushrooms and cook up some rice. Presto! Healthy dinner….and yep, the kids will eat it:)
Click through the gallery for the quick and simple instructions:
This recipe uses one D’Artagnan Crystal Valley Chicken which will feed three to four people . You can easily roast two at a time, side by side, to feed a larger family.
Cut the tops off of five heads of garlic.
Place them face up in the bottom of your roasting pan to act as a “rack” for the chicken.
Place fresh herbs on top. I used fresh Thyme, Rosemary and Sage.
Place the chicken on top of the garlic and herbs. Season with fresh ground salt and pepper. Add a drizzle of olive oil over the entire chicken, and place about 1/4 cup of chicken stock in the bottom of the pan. Roast in a 375 degree oven for 50 minutes to one hour, or until the meat thermometer placed between the leg and the breast registers 165 degrees.
These Baby Bella Mushrooms are so beautiful!
Slice up two shallots. Gently wash the mushrooms.
Sauté the shallots with Olive Oil and one tablespoon of butter.
Add the mushrooms and sauté until softened. About eight to ten minutes over medium high heat.
Season with salt and pepper.
To carve the chicken, be sure to have a nice size cutting board and a long sharp knife.
Start by removing the legs.
Cut down between the leg and the breast.
Pull the leg gently outward to remove the bone from the socket.
Do the same with the other side.
Cut down to remove the neck and back from the breast.
Flip the entire breast over. Remove the wings.
Now you can use the knife to cut right down through the breast bone, separating it into two halves.
You will end up with two bone-in pieces of chicken breast. You can also just carve the meat off the bone skipping the last step if you prefer to have the meat boneless.
Chowfancy 