So, by now you can probably see that I don’t make a lot of foods that are difficult, just ones that (hopefully) please all four people in my little family and hopefully add to their nutrition. It is so nice to make a nice, easy dinner for my family and see everyone enjoy it. I know that everyone has different schedules/ work/ volunteering to think about in addition to cooking but if I could just encourage you to cook instead of eating out I know that it will make a huge difference in your daily lives. One really easy bit impressive looking meal is a herb roasted whole chicken.
To make it, you just rinse your chicken, removing the heart or whatever gross thing it is packaged inside and then pat it dry, placing it on a cookie sheet breast side up.
Then cut up half an onion and smash a few cloves of garlic and whatever else you like the smell of – an apple, orange, lemon, carrots any of them – and stuff it inside. My favorite thing to use is oranges but since I didn’t have any I used some gorgeous carrots that I got from Thomas and Lindy at Puzzle Peace Farm this weekend.
Then get some fresh thyme & rosemary and remove it from the stem. Put it in a bowl with some sea salt and fresh ground pepper. Add a dash or two of extra virgin olive oil and mix them together.
Rub your herb mixture all over your chicken, making sure to get some of it and the oil everywhere on the outside. This is going to make the skin nice and crisp.
Put your chicken (or chickens, you can make several at a time when you have lots of dinner guests, like I did) in an oven preheated to 450 degrees. Bake for about an hour or until the internal temperature of your chickens is 165 degrees.
Let the chicken sit for about 15 minutes before you cut it up to serve so that it gets a little time to redistribute the juices, if you don’t wait it will be dry.
I served mine with some fresh sautéed spinach and the Trader Joe’s harvest grain mix. It was a hit. Enjoy your easy but beautiful chicken!