Tonight was a late dinner night. However, it still was our Sunday night dinner. I couldn’t whip together eggs ‘n bacon. It has to be a nice meal as we should have more time to cook. Not today! I bought some chickens at the grocery store this weekend ($0.68 per pound sale at a couple of Pick ‘n Saves in the area!) I also have an herb garden bed that needs some good use before the season is over. I clipped some rosemary, some parsley, and a good bunch of tarragon. (Julia Child would have approved!)
The plan: Roast chicken with the fresh herbs from the garden and vegetables.
- Heat oven to 450
- Chop the herbs to a nice mince. Blend 3/4 of the herbs you use into softened butter. I put about 2 tablespoons into 6 tablespoons of butter.
- Clean the chicken and rub the butter mixture all over. (Under the skin on the breast too!)
- I cut up a lemon into four wedges and squeezed the juice inside of the chicken and placed the squeezed lemons too.
- Season with salt and pepper.
- Place (trussed) chicken on top of cut vegetables, breast side down. (I used carrots, celery, and onion tonight. By the way, the remaining herbs were sprinkled on top of these vegetables before the chicken was laid on top.
- I roasted the chicken for a little over an hour. About 30 minutes in, I flip the chicken so that the breast is on top. This allowed the dark meat of the chicken to get a good head start while protecting the delicate breast meat.
- I removed the chicken once the space between the leg and the thigh registered 160 degrees.
I love a roast chicken. Though today was warm and we did a ton of work outside in the yard, this type of meal is so comforting and nourishing after a long day’s work. We each have a side of the breast on the first meal of roast chicken. We’ve found this is the best point to eat the white meat as it’s super juicy. It will dry out when reheated.
Hope you have a good week. This meal is definitely going to point to a good week for us!