Roasted Chicken

Wednesday, September 7, 2011
There's something about a roasted chicken that is comforting.  Not that I can take any credit for making this-- whole roasted chicken has quickly become one of Andy's specialties and I'm the happy beneficiary.

He first made this one Saturday while I was working.  I have to admit that I was quite surprised when I got home, and he said he was roasting a chicken.  Come again?

I'm so thankful that he decided on a whim to roast a chicken that day, because now it's a constant in the dinner rotation. It's perfect for a Sunday night and then leftovers the rest of the week.  If you're feeling particularly fancy, you can make a chicken pot pie one night.  This go around, we didn't have enough leftovers for a potpie, as it was perfectly delicious with a side of mashed potatoes and a simple salad.

Balsamic Roasted Chicken
from The Foster's Market Cookbook

1 chicken (3.5-4 lbs)
6 sprigs fresh marjoram or sage
1 lemon, cut in half
1 yellow onion, cut in half (or scallions if your grocery store is out of yellow onions because everyone apparently decided that if a hurricane hits (Irene was in town that weekend), you better be stocked up with onions!)
1/4 cup balsamic vinegar
1/2 cup dry white wine or apple juice
2 Tbs olive oil
2 Tbs chopped fresh rosemary or 2 tsp dried rosemary
Kosher Salt & Fresh ground pepper to taste.

Preheat the oven to 400 degrees.  Thankfully Andy handles all aspects of the raw chicken, but from observation, you need to remove giblets and loose fat then wash the chicken and pat it dry.

Place several sprigs of sage/marjoram between skin and the breast meat by carefully loosening the skin.

In a large roasting pan, place the bird breast side up, squeeze lemon juice over top.  Then place the lemon halves with onion and remaining marjoram/sage in the cavity.  Mix together vinegar and white wine and pour over the chicken. Then rub with olive oil, sprinkle with chopped rosemary, salt and pepper.  Flip the bird over, breast side down.

Roast for 30 minutes, basting occasionally.  Then turn it breast side up and roast, basting often for 50-55 minutes until 180 degrees in thickest part of thigh.

Let rest before carving.
5 comments on "Roasted Chicken"
  1. I knew when he started watching Gilmore Girls that roasting chickens couldn't be far behind! ;) I can't wait to try this! Just LOVE your blog, Cameron!

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