Tuesday, January 11, 2011

Roasted Chicken with veggies

Hell yeah. I make a damn good roasted chicken, if I do say so myself. I have one of those 6th senses for chicken and beef. I always cook it perfectly and tastily. So Christmas came and went then New Years with even more left overs which were happily eaten for the next two days. Then I started my internship and celebrating Jon's 30th Birthday. So I ended up with left over take outs and sandwhiches for the last week or so. Not much has been made and I did get a HUGE deep frier. Fried fish and candy bars here I come~! But here I had a chicken that I defrosted because we are about to get 6 inches of snow here so I thought this would be nice. 

1 chicken
Red wine
Olive oil
salp and pepper
4 potatoes
4 tomatoes
Italian seasoning Grinder
4 sprigs each of fresh Thyme and fresh Rosemary

I Normally Just remove the bag and whatever else is inside the chicken and then rinse it real quick and pat it down but I decided I wanted a chicken that was freshly roasted but pre-cut. So I could be lazy and quickly grab a leg out the second it was finished instead of burning my fingers repeatedly until I got through those damn hard to find and cut throught, bones. I like that crispy skin, its the best part IMO. So I did the steps I mentioned above but, I then went and, using kitchen scissors, I cut down the spine and pressed it open. I cut off the wings and legs and just placed them to the side. I am taking this baby rustic style.

In a wide 5 inch deep sauce pan toss tomatoes and potatoes that have been cut to your liking, I quartered mine, pour in oil, drizzle a little bit of wine and sprinkle some seasonings onto the veggies.
On the inside of the chicken I smeared 4 cloves of crushed garlic all over the inside, laid 5 slices of lemon, and the sprigs of thyme and rosemary. I rolled it up and placed it on the veggies and then shoved some butter on and under the skin (I'm bad, I know). Sprinkled on the seasonings onto the tops of the chicken pieces and then popped it in the oven at 350 degrees F for 1 hour and 15 minutes. After 50 minutes cover with tin foil so the skin doesn't burn make sure there is a place for steam to escape!
You can see the fat came off the chicken to keep the veggies wet and cooked. Once you remove the chicken pieces you can drain off the grease and then plate the veggies around the chicken. 
I don't normally plate roasted chicken... I eat it on the spot, i.e. I ripped the skin off after the picture and picked at it like a starved person and nothing was presentable LOL

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