Lately, I’ve been stepping out of my comfort zone by cooking new recipes. Ryan blessed me with a stunning kitchen that has beautiful granite counter tops, state of the art Samsung appliance and vintage white cabinets. I promised myself that I would give back by creating more delicious meals.
I came across this herb roasted chicken recipe on in the Real Simple magazine (although I jazzed it up a bit). Admittedly, I was quite intimated by the recipe since I hadn’t cooked a whole chicken before. Honestly, it was easy to prepare and extremely rewarding listening to all the noises Ryan made as he ate it.
4 – 5 lb chicken
6 medium sized potatoes, quartered
3 medium sized carrots
1 large sweet onion
I lemon wedge
2 Tbsp. finely shredded lemon peel
½ cup lemon juice
½ cup fresh flat-leaf Italian parsley
3 springs of fresh leaf Italian parsley
4 tsp. fresh tarragon
2 sprigs of tarragon
4 chopped garlic cloves
I Tbsp. EVOO
½ tsp. salt
In small bowl combine chopped parsley, tarragon, lemon peel, garlic and salt. Half of the mixture will go under the skin and on top of the chicken and the other half on the veggies. Rinse chicken, pat dry and using your fingers loosen the skin of the chicken breast and legs. Carefully rub half of the herb mixture under the skin and on top of the skin. Preheat oven to 400 degrees.
Place veggies into roasting pan with the other half of herb mixture and enough water to cover the bottom of the pan. Place herb sprigs and halved lemons into center of chicken, tie legs together and push wings down and into the veggies. Place roasting pan into the oven on a lower rack for 90 minutes, cover about halfway. Once done allow chicken to rest for 20 minutes.
The leftovers are even better! We enjoyed our roast for three meals during the week.