Monday, February 13, 2012

How I'm roasting chicken right now

The bird comes from Little Red Hen now. They are just too good, in every way. I split it and roast 1/2 at a time. The other half I freeze for another night. There's only 2 of us and somehow still always leftovers, even with cooking just half at a time. Turn the oven up to 450 and let my cast iron pan heat up with it. Dry the chicken, rub on olive oil, salt and pepper, maybe paprika. When the oven and pan are hot, in it goes, cut side down. After 15-20 minutes (depending on size of the chicken) I turn off the oven and let it stay there for another 15 minutes. It is done perfectly every time.
 If I want veggies--wedge half a red onion, some carrots, always garlic cloves (still in their peel), dress them in just a little olive oil. Nudge them in under the chicken after about 10 minutes of cooking. This time I added fresh shittake mushrooms too, but a bit later on--maybe at the 20 minute mark. They came out crispy yet tender. 
 I barely know what to do with myself now, but how can you not love a dinner that basically makes itself?

1 comment:

biotecchie said...

Ummmmm. Looks great. I will need to try it.

Is this Big Bird by the way?