Sunday, January 2, 2011

Roasted Chicken

According to my friend Kelvie, you are officially a wife when you successfully roast a chicken. That makes me officially Mrs. Jensen, then! Tonight we had our friend's Jeff and Brianna over for dinner, so I decided to tackle this task. Surprisingly, it was much much easier than I had anticipated. With some help from my friend Lauren Zietsman and The Pioneer Woman, I created (in my opinion) the perfect seasonings/recipe for roasted chicken that I will definitely be using again.

1. First, I patted the chicken dry with paper towels.

2. I seasoned the chicken with rosemary, thyme, salt and pepper with 2 tablespoons of canola oil.

3. I stuffed the chicken with a lemon (cut in half), a few slices of onion and a clove of chopped garlic to add more taste while it roasted.

4. Added some potatoes and carrots seasoned with salt and pepper.

5. Finally, I roasted the chicken covered at 375 degrees for about 30 minutes. I then uncovered it and raised the temperature to about 425 degrees for another 30-45 minutes. Make sure you use a meat thermometer-the chicken is ready to eat once it reaches 170 degrees.

Maybe I'll try deboning a duck next? Yea right...that will have to be a challenge taken on during my second year of marriage :) For now, I'll stick with small 4 pound chickens.


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