So the question comes up again, what does this blog have to do with sparkle? I mean a roasted chicken? Doesn’t sound very sparkly.
Well, I began researching if home-cooked meals made for healthier individuals, and the articles were so abundant that I didn’t know which one to choose!
It turns out that home-cooked meals contain much less sugar, fat (the bad kind of fat), and “mystery ingredients” than meals eaten in restaurants or carry out. And being as healthy as we are able to be, equals an outer sparkle.
The problem is TIME. Who has time, and these days who wants to spend precious time chopping vegetables in the kitchen.
Here’s the good news about this recipe. A whole chicken can not only be cooked deliciously, but the left-overs abound! Salads with chicken, sandwiches with chicken, simple casseroles with chicken, and of course, take that picked-over chicken “frame” and throw it in a pot for some healthy and easy-to-make soup!
So here is my favorite roasted chicken recipe. The top of my recipe card says, “Bev’s Best Roasted Chicken Ever.” But there is nothing new under the sun, as a wise man once said, and this recipe is a combination of recipes that I have liked in the past, all put together. But I’ll call it Bev’s anyway 🙂
Start with a good quality chicken, minimally processed. Wash, remove the giblets, and pat the chicken dry.
Preheat oven to 425.
Surround the chicken with cut-up carrots and celery. Potatoes may also be used.
Season with salt and fresh ground pepper to taste.
Now this is my favorite part: Take a whole lemon and cut it into fourths. squeeze it all over the chicken and then take the four pieces of lemon rind and place them inside the chicken.
Next, make herb butter by taking a small bowl and combining 2 TBSP soft, real butter, 2 TBSP olive oil, and at least a tsp each of crushed rosemary, chopped fresh or dried parsley, cilantro, basil, and/or any other herbs you may like. Rub it all over the bird, inside, outside, in all the cracks and crevices.
Now the gourmet touch. Pour 1/2 cup white wine over the whole thing (This is optional, but if you have kids, don’t worry, the alcohol burns off.) We sometimes get wine for a gift, and since we don’t really drink wine, I love to cook with it!
Finally, pop the bird into the oven heated at 425 for 15 minutes. Then reduce the heat to 375 and cook for about one additional hour. The best thing to do is use a meat thermometer. It should read at least 165. Don’t under cook, of course, but also don’t overcook as it will be juicy and flavorful if you time it just right.
After the chicken sits for about 10 minutes, slice it up and serve with baked potato and salad with mixed greens. Yum.