Hey everyone, I know it’s been a few weeks since my last major post or update. I have been absolutely swamped and haven’t made anything other than a quick meal here and there. I would have posted any of those if I thought they were anything post-worthy, since I know it helps to sometimes have recipes for things that take very little time during a work week, but I didn’t even take any pictures along the way.
I wouldn’t claim myself to be a master cook/chef by any means, but besides how expert chefs may make an egg or an omelet, some people also think that one who can make a simple roasted chicken well must also have some skills to pay the bills.
I’ve done this very few times in the past, mainly because before I was a bit nervous that I would end up with an overcooked bird outside, but still clucking inside. Thankfully, none of that happened back then or now. I would say that the major reason is time. This can take a couple hours of prep and cook time, so it’s not really a convenient weeknight meal. I think it’s suitable for people who have those extra hours, or for a family dinner on a weekend. Done well, even with few ingredients, it can amaze and surprise your guests.
I didn’t do too much with this one. Just gave the chicken a wet spice rub with some butter, paprika, oregano, thyme, rosemary, lemon zest, and salt and pepper. One of the tricks is to not only get the outside skin, but also underneath the skin, so that the seasoning can get into the meat of the bird. I also put some lemons into the cavity, as well as some salt and pepper inside to make sure all parts of the chicken were seasoned well.
I served the chicken with some roasted garlic mashed potatoes, as well as some bacon creamed corn.
What You’ll Need:
Chicken and Spice/Butter Rub
– 1 roasting chicken, about 3-4 lbs
– zest of one lemon
– 4 Tbsp unsalted butter, softened (I accidentally over warmed the butter and melted it, but it was ok)
– 1 Tbsp smoked paprika
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1 tsp dried rosemary
– ½ tsp garlic powder
– 2 tsp Kosher Salt (adjust for your taste)
– 1 tsp ground pepper
Roasted Garlic Mashed Potatoes
– 2 lbs red potatoes, cubed into one inch cubes
– 2 heads of garlic, halved horizontally through the cloves (see picture)
– ¾ cup sour cream
– ¼ cup milk (or heavy cream if you really want it to be rich….this measure is approximate depending on how you like the consistency. More milk/cream for thinner potatoes, less for thicker ones)
– 2 Tbsp unsalted butter
– Salt and Pepper to taste
Bacon Creamed Corn
– 2 ears of fresh corn, shucked and corn cut off the cob (approximately 1 ½ cups fresh corn kernels)
– 3 slices of bacon (I used center cut, with less fat in it)
– ¼ cup of heavy cream
– 1 tsp smoked paprika
– small amount of cayenne pepper, depending on your heat preferences
** Preheat the oven to 350 degrees Fahrenheit while you prepare the chicken
1- Place chicken in a baking dish or roasting pan. Season the inside with salt and pepper
2- Combine all of the ingredients listed after the chicken and mix well
3- Using your hands, spread half of the mixture on top of the skin, all over the chicken
4- Use your hands to separate the skin from the chicken breast and spread evenly the rest of the rub mixture under the skin, over the flesh of the chicken. Cut the lemon in half, squeeze some juice into the cavity, and place both halves into the cavity.
5- Tie the chicken legs together as seen in the picture
6- Cook the chicken until the skin is golden, and a meat thermometer inserted into the thickest part of the thigh (not touching a bone) registers 165 degrees Fahrenheit, between 1.5 to 2 hours. If the skin starts to brown or burn before the inside is cooked, cover it with some foil.
Roasted Garlic Mashed Potatoes
1- At the same time you put the chicken into the oven, you can roast the garlic for the first hour. Cut the two entire heads of garlic in half, then place in some foil, sprinkle with salt, and a little oil. Close up the foil packet. Garlic will be done when it is golden brown, soft, and sweet smelling/tasting.
2- Place the cut potatoes in a saucepot, cover with cold water, and bring to a boil. Cook until a fork goes through the potato with no effort, or taste and see when done.
3- Once the potatoes are done, turn off the heat, drain well, and put the potatoes back into the pot over the warm stove to dry any excess water.
4- Mash or rice the potatoes (I mashed since I had the skins on), then add in salt, pepper, roasted garlic, cream/milk, and sour cream. Season to taste, and make sure the garlic is completely mashed in.
Bacon Creamed Corn
1- Another thing to do while the chicken roasts and the potatoes cook is slice the 3 slices of bacon, and cook in a skillet over medium heat until it starts to render the fat out and begins to become crispy.
2- Shuck and cut the corn, then add to the skillet with the bacon and bacon drippings. Season with salt and pepper. Cook until it begins to soften a little, about 5 minutes.
3- Add the heavy cream, paprika, and cayenne pepper, and cook for another 5-10 minutes. Season appropriately with salt and pepper if needed.
After the chicken was done (it had a pop-up timer, but I didn’t trust it since it was either broken, or will only pop when the chicken is shoe leather), I broke it down by removing the breasts, thighs, and drumsticks. I served it with the sides above, which were great. The corn was awesome, try it out!
I hope this works out for you all. It wasn’t very difficult, and the longest time was the roasting time.
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