Sunday, January 13, 2008

Slow-Roasted Chicken

Tender and juicy, this is what's for dinner tonight! I love it because it looks so "Martha" but it's actually easier than any crock-pot recipe and surprisingly inexpensive (I got a 9 lb chicken for $8.50!). Feel free to get creative, but here's how I got this bird a-roastin' :

1~Preheat oven to 350 degrees.

2~Rinse chicken and remove giblets (don't be scared, they're all ready for you in a little plastic bag in the chicken. this was good news for me since I don't like to get super involved with raw meat ;))

3~Drizzle bottom of roasting pan (or even a cake pan or deep, wide soup pot) with olive oil. Put in the chicken and add seasoning. I drizzled the chicken with olive oil, rubbed on a couple teaspoons of rosemary, two chopped cloves of garlic, salt and pepper, and the juice of 1/2 lemon.
4~Stick that baby in the oven and forget about it until the button pops! Rory thought this was by far the most interesting thing I've ever made so we peeked a couple times and basted the bird while we were at it. Mine took about 2 1/2 hours.

5~Remove and cover w/ foil for at least 20 minutes while you get your side dishes going. I moved the chicken to a plate and whisked a little roux into the juices and let that thicken over a hot stove: easy gravy, easier dishes :)

6~Bon appetite!

1 comment:

The Harwards said...

I was scared of the giblets, how did you know?! I just got a ceramic pot that would be perfect for roasting a nice bird in. I've always been scared of those darn innards etc. Although, you make it sound easy and yummy. Hopefully chix is on sale this week!