Oh Lord, you guys. Week 2 and I already fell behind. I’m not going to make a big deal about it, but I’m going to post my second recipe from last week this week, and then I’ll catch up with a new cookbook this week.
Not that it’s any kind of excuse, but I had an INSANE week and weekend. We had a family gathering both Saturday and Sunday, and then my cousin and her husband were down and I made a non-cookbook chocolate cake and a non-cookbook dinner, and THEN I had to put together a cheeseball and my World Famous Pumpkin Stuff for the potluck on Sunday. Insane, I tell you.
I’m here to make it up to you, though.
I’ve blogged about this chicken before in my old blog — it’s my absolute favorite “Oh my God, I have this whole chicken, what do I do with it?” recipe. The translation of the recipe name is “Roast Chicken for the Lazy.” And it really is. If you’re willing to stick your hands in a chicken and chop some veggies, you’re good to go.
So here it is. . .a fitting finale for the French cookbook. Next week (which is actually this week), I’m going to be diving into a diabetic cookbook my mother-in-law gave me.
Adapted from Around My French Table
serves: 4-ish
Ingredients:
1 chicken, 4.5 to 5 pounds, room temperature
Olive Oil
1 onion, quartered
Garlic salt (or regular salt) and pepper
Preheat the oven to 450°F.
Rub the inside of a Dutch oven (or giant roasting pan, in my case) with olive oil. Season chicken inside and out with pepper and either garlic salt or salt. (You could also use garlic powder and salt if you wanted.) Place chicken in pot. Throw some garlic in it.
Put other garlic and any herbs you might have lying around into the pot and pour over a few tablespoons of oil and water or wine, if you’re using it. Cover in foil and place pot in the oven. (NOTE: You don’t HAVE to cover the chicken in foil, but when I do, it’s much more juicy than when I don’t.) Roast for 45 minutes.
Toss the chopped vegetables in oil, salt, and pepper. After the chicken has roasted for 45 minutes, remove from oven and surround with the vegetables. Re-cover with foil and roast for another 45 minutes, for a total cooking time of 1.5 hours.
Remove chicken from oven and let rest 5-10 minutes before carving. This is one of the best chicken recipes I’ve ever made in my life, hands down.
