{"id":45,"date":"2012-09-03T19:49:57","date_gmt":"2012-09-04T02:49:57","guid":{"rendered":"http:\/\/www.nadynerichmond.com\/dinnerfortwo\/?p=45"},"modified":"2012-09-03T19:49:57","modified_gmt":"2012-09-04T02:49:57","slug":"roasted-chicken","status":"publish","type":"post","link":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/2012\/09\/03\/roasted-chicken\/","title":{"rendered":"roasted chicken"},"content":{"rendered":"<p>I love roasting a chicken. \u00a0You get the wonderful roasted chicken, of course, but then there&#8217;s everything that comes afterwards: chicken sandwiches, chicken stock, and so on. \u00a0A rancher at the local farmers&#8217; market started bringing in chickens. \u00a0We pick up one once a month or so. \u00a0They&#8217;re expensive ($6.50 per pound), but so flavorful.<\/p>\n<p>My method for roasting chicken is adapted from <a href=\"http:\/\/www.amazon.com\/exec\/obidos\/ASIN\/1920989005\/littlebluewor-20\"><em>The Cook&#8217;s Companion<\/em><\/a> by <a href=\"http:\/\/www.stephaniealexander.com.au\">Stephanie Alexander<\/a>, which is the bible for Australian cooking.<\/p>\n<h1>Ingredients<\/h1>\n<ul>\n<li>1 whole chicken, 3-5 pounds<\/li>\n<li>1 lemon, halved<\/li>\n<li>4-5 garlic cloves<\/li>\n<li>1 tsp sea salt<\/li>\n<li>1 tsp freshly-ground black pepper<\/li>\n<li>1 sprig rosemary (optional)<\/li>\n<li>2 tbsp butter<\/li>\n<li>2 tsp dried rosemary, or a poultry rub (I&#8217;m currently using one that I picked up from <a href=\"http:\/\/www.deandeluca.com\/\">Dean &amp; Deluca<\/a>)<\/li>\n<li>1\/4 cup olive oil<\/li>\n<\/ul>\n<h1>Directions<\/h1>\n<p>Preheat oven to\u00a0450\u00b0F. \u00a0Rub chicken inside and out with the lemon halves. \u00a0Crush the garlic with the back of a knife, roll in the salt and pepper. \u00a0Insert everything but the dried herbs and the olive oil into the cavity of the chicken. \u00a0Sprinkle the dried herbs all over the chicken, and then rub the olive oil into the skin of the chicken.<\/p>\n<p>Place the chicken on its side in a baking dish. \u00a0Put the baking dish in the center of your oven for 25 minutes. \u00a0Turn the chicken onto its other side, then put it back into the oven for another 25 minutes. \u00a0Finally, turn the chicken so that it is breast-side up, and bake for a final 25 minutes until golden brown.<\/p>\n<h1>Notes<\/h1>\n<p>The original recipe has you roasting your vegetables with the chicken, which is fine if that&#8217;s what you&#8217;re looking for. \u00a0I tend to roast mine separately, since the chicken can be rather juicy, and I don&#8217;t want the vegetables to taste like the chicken. \u00a0If you roast brussels sprouts with this, put the sprouts into the oven with the chicken after the first turn. \u00a0If you roast cauliflower with this, put the cauliflower into the oven with the chicken after the second turn.<\/p>\n<p>The sprig of rosemary can be replaced by any number of things. \u00a0I somehow killed the rosemary plant that lived on my balcony and haven&#8217;t replaced it, so I tend to use whatever I&#8217;ve got around (or leave it out entirely). \u00a0If I have some fresh parsley or chives in the fridge that aren&#8217;t going to be used elsewhere, they&#8217;ll go into the chicken. \u00a0Half an onion always works, too.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love roasting a chicken. \u00a0You get the wonderful roasted chicken, of course, but then there&#8217;s everything that comes afterwards: chicken sandwiches, chicken stock, and so on. \u00a0A rancher at the local farmers&#8217; market started bringing in chickens. \u00a0We pick &hellip; <a href=\"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/2012\/09\/03\/roasted-chicken\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[],"class_list":["post-45","post","type-post","status-publish","format-standard","hentry","category-chicken"],"_links":{"self":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts\/45","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/comments?post=45"}],"version-history":[{"count":2,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts\/45\/revisions"}],"predecessor-version":[{"id":64,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/posts\/45\/revisions\/64"}],"wp:attachment":[{"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/media?parent=45"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/categories?post=45"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nadynerichmond.com\/dinnerfortwo\/wp-json\/wp\/v2\/tags?post=45"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}