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Roasted Chicken

You know the old expression, the way to a man’s heart is through his stomach? Well… shortly before we started dating I had the occasion to cook dinner for my now husband, Adam. I wasn’t trying to impress him, and it was a cold winter night, so I made a simple, oven based meal: roasted chicken, roasted sweet potatoes, and steamed broccoli and cauliflower.

Well, sometime this week is the 11th anniversary of that meal. And this dear and lovely man still talks about how delicious my roast chicken is. He tells other people about it too. Which amazes me because while I’ve always liked it, it didn’t seem THAT good. But, maybe his memory is mixing together the deliciousness of the chicken with the deliciousness of my company and so I still take it as a compliment.

But, I must say that when I made this chicken last night for dinner I was reminded of just how good it really is. So good in fact that I said so at the table. Adam has warned me that I sound a bit like a jerk when I compliment my own cooking, but I can’t help it, it’s just too good not to enjoy out loud! I usually try to mitigate the jerkiness by saying, “I know I’m not supposed to say this, but…” According to Adam, that’s not good enough. My dad always says “Ummm, umm, this is good” when he’s cooked something yummy, so at least I know I come by my revelatory enjoyment of food  honestly!

Roast Chicken

1 oven roaster chicken approx. 6-8 pounds

2 tbsp olive oil

2 tbsp spice blend (see below)

½ onion

2 carrots

4 celery stalks

Preheat oven to 350 degrees

Clean the chicken and remove the innards that are packaged inside the chicken. Pat dry the chicken. In the bottom of a roasting pan (I actually use a Le Creuset 5-Quart Buffet Pot that works wonderfully for this in place of a roasting pan) place the onion, carrots, celery, and the innards of the chicken: neck, heart, and gizzard (this will help flavor the pan drippings). Place the dried chicken on top of the vegetables and innards in the roasting pan.

Rub the dry chicken skin with the olive oil and then rub on the dry spice blend.

Roast in the oven according to the package instructions based on the weight of the chicken or until the timer has popped. You will know the chicken is cooked if the juices are running clear and the legs are loose when wiggled.

When the chicken is finished let it rest for approximately 15 minutes. Then carve and serve. I served it with these. (Thanks to my friend Susan who made enough to share with me!)

Spice Blend

2 tsp kosher salt

½ tsp freshly ground black pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp chili powder

1 tsp powdered dried parsley

1 tsp powdered dry sage

1 tsp powdered dry thyme