Sunday, February 10, 2013

Week 6- Rosemary Chicken with Potatoes

I definitely branched out of my crock pot comfort zone this week! Last Friday my mom gave me a new cookbook to help with my cooking ambitions. Cooking at Home from Williams- Sonoma; it is a great collection of their most sought-after recipes. It also explains what you should have stocked in your pantry and other basic cooking terms. Perfect for a beginner like mine!

I had a wonderful day off. Had an early meeting that started my day off as productive! I finally picked out my old sorority t-shirts for a blanket. Can't wait to get that done! I cleaned house and was waiting for Rob to come home from work. I started flipping through the cookbook and noticed a Chocolate Pound Cake recipe that I already had the ingredients for! Not only did I make dinner but now a dessert too!

Rosemary Chicken with Potatoes
1 chicken, about 3 1/2 lb
1 lemon, halved
6 fresh rosemary sprigs
4 russett potatoes, peeled and cut into 3 inch cubes
3 tablespoons butter
3 tablespoons olive oil
2 teaspoons dried rosemary
1 teaspoon dried thyme
1/2 cup chicken broth
salt and ground pepper

Preheat oven to 350 F.

Trim any visible fat from the chicken and pat dry. Rub the chicken inside and out with the open sides of the lemon halves. Place 2 of the rosemary sprigs along with the lemon halves in the body cavity. (Make sure to remove giblets). Truss the chicken and tuck 1 rosemary sprig under each wing. Place the chicken on its side in a roasting pan and surround with potatoes.

In a small pan, melt the butter and stir in the oil. Brush the butter mixture evenly over the chicken and potatoes and then sprinkle with the dried rosemary and thyme.

Place the chicken in the oven and roast for 30 minutes. Turn the bird so it rests on its opposite side. Add the broth to the pan and baste the chicken with the pan juices. Roast for another 30 minutes. Turn the chicken with breast side up, baste with the pan juices, and season with salt and pepper. Roast until 170F, about 30 minutes longer.

Transfer the chicken to a warm platter and surround with the potatoes. Garnish with the remaining rosemary sprigs. Tent with aluminum foil and let rest for 10 minutes before carving. Serve the pan juices in a warm bowl on the side.

I used fingerling potatoes instead of russett. I just used a whole small bag of those. Also, we had forgotten to get some kitchen string so I couldn't truss the chicken. Does anyone know where I can find kitchen string? It was an simple delicious recipe. Chicken so tender and tasty!

Here is our chocolate pound cake. Served it with blackberries and chocolate syrup. It is a heavy cake and not our favorite so that is why there is no recipe. But it was still yummy!

This week I am making Italian Short Ribs. Can't wait! Hope everyone has a great week and a Happy Valentine's day!

1 comment:

  1. this looks delicious and easy i would like to try this! Mom got us a roasting thing for xmas. As for kitchen string, I did a quick google search and walmart appareantly carries it. Harold's is the brand that has consistently popped up.