...gonna kick the darkness 'till it bleeds daylight... musings of a hungarian in texas

©2003 by Annamaria Kovacs. All contents of this blog are the property of the author. Use with written permission only.

Tuesday, March 13, 2007

Simple Roasted Chicken

I got my hands on a free-range chicken last week at Central Market, and it was time to pull it out the freezer and make a Sunday night dinner for me and The Husband. So here it is. No pictures because before I remembered we finished half of it already...:-)

1 4-5 lbs. whole roasting chicken, preferably free-range or organic, the taste is MUCH better; OR you can brine your conventional chicken as my friend The Marmot does in salted water overnight
4 tbsp. unsalted butter, cut into pieces
3 sprigs fresh or 3 teaspoons dried rosemary
to taste: salt, garlic granules or fresh garlic, freshly ground black pepper

  • Rinse chicken; pat dry with paper towel. Place chicken breast side up on clean work surface, tie drumsticks and tuck wings behind chicken. Mine came already trussed and tucked--handy!
  • Preheat oven to 425 F (on my new shiny Maytag, I used the Convection Roast feature).
  • Loosen skin on breast with fingers, tuck 1-1 teaspoon of dried or 1-1 small sprig rosemary under skin, add 1 chunk of butter to each side. Place remaining rosemary in body cavity of chicken.
  • Rub chicken with 1 piece of butter on the outside, sprinkle with salt, garlic and black pepper.
  • Place chicken is shallow roasting pan, breast side up. Arrange remaining butter around it (I placed 2 slivers underneath, the rest around it.
  • Roast, uncovered for abour 20 minutes per pound. Baste with juices periodically (I did this in the last 30 minutes a couple of times) to ensure it does not dry out. Check temperature with instant thermometer (our best friend when chicken and pork are involved). Chicken is ready when juices run clear and internal temperature at inner thigh reached 180F.
  • Remove from oven and let sit for 15 minutes before carving so juices settle.
  • Serve with smashed potatoes and a simple salad if desired.

Smashed Potatoes for Two:

  • Cook 2 medium potatoes in the microwave (paper towel, 7-9 minutes depending oven wattage) turning once. Wrap in towel, let it sit for 5 mins; peel.
  • Smash in medium bowl. Microwave 2/3 cup of milk until hot; mix into smashed potatoes, add 1-2 tablespoon of butter; mix well with fork.
  • Season with salt and garlic granules if desired (yes, we like garlic, thank you!); may add 1 teaspoon of sour cream if in fridge to make it even more sinful.



At 9:44 PM, Blogger Madeleine said...

Ohh! Central Market - I looked them up online. I'm definitely going to want to go there once we've moved :-)

At 11:14 AM, Blogger Annamaria said...

Your wish is my command...twist my arm...:-)


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