Friday, May 13, 2011

Roasted Chicken Made Easily

“The idea is to write so that people hear it
and it slides through the brain and goes straight to the heart.”
Maya Angelou

Mornin`. Did everyones blog go away from yesterday or just mine? Hmmm

Ok, so moving on:) Here's dinner tonight! Easy Peasy, slap it together and go quilt while filling the house with Bella Noma's ( good smells). Know why I make roasted chicken? Its because I detest whacking a chicken for the pieces! (Mufasa job). Its so inexpensive though, I cant resist!

TIP: If you would like to pump up the volume on this, and have some extra time ( and money) substitute the Italian seasoning for sprigs of fresh Sage, oregano,rosemary and thyme:)

@Blima: Someday I'll find our truffle butter:::sigh:::


Herb Butter:
4 tablespoons butter, softened
3 Teaspoons Italian Seasoning
Kosher Salt and freshly ground black pepper

1 tsp butter
1 Tblsp Olive oil
1 onion, cut into 1/2 " thick slices
1 (4-5 pound) roasting chicken, rinsed, dried and giblets removed (cook these for the pets)
2 lemons sliced thickly
3 large cloves garlic, peeled and smashed
1 teaspoon Italian seasoning
Herb Butter
1/4 cup white wine
1 can chicken broth

Preheat oven to 425 degrees F.
For the herb butter:
In a small bowl, add the butter, Italian seasoning and mix together. Set aside.
On the stove top melt butter and oil together in a large cast iron skillet. ( the combo resists butter burn)
Lay onion slices down on top of the oil.
Season the cavity of the chicken with salt and pepper, add lemon slices, Italian seasoning, and garlic cloves.
Using your hands, gently lift the skin from the meat of the breast. Evenly spread the herb butter on the meat underneath the skin. Use remaining butter and rub the skin of the bird. Season the skin with salt and pepper. Tie drumsticks together using kitchen twine. Place the chicken in the skillet, on the top of the onion slices.
Transfer the pan to the preheated oven and roast uncovered until the skin is golden brown, 1 hour and 30 minutes.
Remove the chicken from the oven. Transfer to a cutting board, tent with foil and let rest. ( 10 min)
Spoon off as much fat from the pan as possible. Place the pan over high heat and add white wine. Scrape down all of the bits on the bottom of the pan. Add chicken broth and let reduce to about half, 5 minutes or so. Strain out the onions. Keep gravy warm.
Remove the twine and carve the bird.
Pass the potatoesJ


Sharyn said...

My mouth is watering!!!

Sharyn in GA

Anonymous said...

Gina, why cant you make the Truffle Butter? Is Art still into his mushrooms?

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