31 March 2008

The Roast Chicken

Dedicated to Kathryn, who has more culinary craft than she gives herself credit:

Preheat oven to 425 degrees.  Choose desired vegetables, peel and cut to similar sizes.
Place in bottom of a 9"x 12" pan.
We like parsnips, carrots, potatoes, and onions.
Look at those veggies!
Remove innards (I discard them, I'm sure much to the dismay of the culinary geniuses out there), and rinse chicken inside and out--pat dry on top.
Wash one bunch of thyme (yes, I just about had to use my entire plant!)
Stuff the thyme, an entire lemon (cut in half), and an entire clove of garlic (cut in half-don't even peel it) inside the cavity of the chicken.
Brush chicken with olive oil (or you can use butter to make it a bit crispier and darker)
Sprinkle with kosher salt (I put the chicken breast-down and don't even bother to tie the legs)
Bake for 1 1/2 hours, or until a thermometer reads 180 degrees when inserted (another sign is the juice runs clear when chicken is poked between body and leg).


  1. What a great idea to put the vegies in the bottom of the pan. It looks delish.

  2. I'm starving and you're not helping. That looks absolutely delicious, I may even attempt to cook in this room my landlord calls a kitchen.

  3. I like the parsnips addition. They are underrated. I like turnips too. I wonder if they would work?

  4. Looks delish--what do parsnips taste like?? ...and did you cover it?

  5. Mmmm...looks so good! Perfect & Delish!

  6. Jennifer, you would like parsnips, me thinks. They are very earthy tasting and a bit sweet. And, no, I don't cover the chicken.

    Heather, I don't know about turnips, never tried. The trick would be getting them cut into similar sizes--maybe wedges instead of sticks? Let me know if you try it!


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