Changing Things Up
August 5th, 2010 § 2 Comments
Whoa! What happened to the brown and green girly blog theme? GONE! Why? Because lately, when I look at it, I didn’t really think it reflected how I feel. Don’t get me wrong; I still like wearing dresses, doing my hair and make-up and watching the Food Network. But I feel like I’m in a different “zone”.
It’s only week two of my marathon #2 training and I’m already getting amped up. My mileage is still low, but I find myself feeling excited for each run – no matter how short. I feel spunky and fired up and the little purple flowers on my old blog theme didn’t seem to fit with the how I felt when I wrote some of my running-related posts. So, I decided to go with something a little more edgy and funky. I’m just a UFC-watching, X Games-loving, marathon-training chick who likes to cook.
Good Old-Fashioned Roasted Chicken
August 3rd, 2010 § 1 Comment
One of my favorite meals to cook every year is Thanksgiving dinner. To be more specific – I love to make the turkey. The time and effort put into making a golden brown, super juicy, love-filled turkey is hands-down my favorite part of the holiday. Since it’s only August, substituting the turkey for a roasted chicken will do – plus there’s less time and effort involved.
I have to admit, this was the first time I have ever roasted a whole chicken. Since they are readily available at local grocery stores and Costco, I usually just pick one there. Not only are they hot and ready to eat, but they are actually quite economical (approx. $5-6 per chicken). By the time I purchased the all-natural chicken and fresh organic herbs for my roasted chicken, I could have saved time and money by just buying one. But where’s the fun in that!
Cooking this recipe made the house smell so good! If you like thyme, you’ll love the way the heat roasts the herb and fills your home with its wonderful aroma. If you’re not really a fan of thyme, you can substitute it with rosemary. Enjoy!
Ingredients
1 (3 to 4 pounds) roasting chicken
Kosher salt
Black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
Olive oil
Directions
Preheat the oven to 425 degrees F.
Remove the chicken giblets (if needed). Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions in a roasting pan (you can add carrots, as well). Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. Roast the chicken for about 1 hour, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.
Recipe adapted from the Barefoot Contessa’s Roasted Chicken.
