Tuesday, January 17, 2012
the warm smell of Jamie's roasted chicken on a cold, snowy day is magic!
My family has been all cozy and hunkered down in our home due to some on and off snow we've had falling the last couple of days. I've found this to be an opportune time to prepare a warm and hearty meal for the girls and my husband after a long, hard day in the snow. Knowing that this big snow storm was coming inspired me to do some good old fashioned meal planning. I really wish I'd do this more often. It truly makes life much simpler! Yesterday I made homemade gluten free pizzas (I will be posting that recipe in the near future, including a margherita pizza!) Today we enjoyed roasted chicken. The house smells so warm and cozy with all of the garlic and olive oil that's been cooking around here. Tomorrow we have enough leftovers to fill a very hungry family and then I even have another meal planned with all of the groceries for it in the fridge. I LOVE it when I meal plan. I means less trips to the grocery store and the big question of "what should I make for dinner" is not looming over my head all day. This is something I want to make more of a priority in my life. We even seem to eat healthier this way as well and tend to eat out less saving money and calories!
For about a year now I've enjoyed reading Jamie Oliver's food magazine called Jamie. The photos are warm and tempting and there are also some interesting articles on travel and the foods of different regions. I purchase it on my Ipad. It's super easy to follow his recipes! The cooking/ temperature times can use a bit of tweaking though. Nothing you can't handle. When I was younger I was literally petrified to make a roast chicken. I truly believed that only "fancy people" cooked this way. And really it's no different than throwing a pot roast into the oven. It truly is that simple. For this recipe you just chunk up your veggies for roasting, quickly slide the rosemary leaves off of the stem, throw it all together and voila! Quite a delicious and healthy meal indeed! And you know as I'm learning to cook more and more I've found that if you slow cook chicken or pot roast with a bit of rosemary the flavor in your meat and roasted vegetables is extraordinary! It's really worth a go! And really, while we're on the subject of Jamie Olivier I have to say that I truly admire his passion for teaching us to eat heather and especially for the work he does with schools!
If you've never roasted a chicken before I hope you will try it this winter! I think you will be pleased as punch with how easy it really is to do and your house will smell amazing! Not only that but your family will be thrilled- this I know from experience!
Let me know how it turns out!
Sunshine Roast Chicken
adapted from Jamie Oliver's JAMIE magazine's warm and cozy issue
3 sweet potatoes, each cut into 3
2 corn cobs, each cut into 3
3 small onions, cut into wedges
1 garlic bulb, halved horizontally
3 rosemary sprigs, leaves picked
1 whole chicken (I used a 5 lb. chicken for this recipe)
3 lemons, halved
1 bunch of coriander, leaves picked (cilantro)
Preheat oven to 400 degrees.
Throw all vegetables and the garlic in a large roasting pan and mix with a good drizzle of olive oil, a generous pinch of salt and pepper and the rosemary leaves.
Sit the chicken on top and pour over another good drizzle of olive oil. Rub it into the skin and season generously with salt and pepper. Push 1 halved lemon into the cavity of the chicken and pop the others in the tin.
Roast in the over for 1 hour and 15 minutes to an hour and a half. WATCH CLOSELY so that you don't overcook but look for the chicken to be golden and the juices run clear win the thigh is pierced at the thickest part. After 60 minutes baste the chicken and squeeze over the juice of 1 roasted lemon half, which will be beautifully jammy by now. Shake the vegetables about then pop the tray back in the oven for the remainder of cooking time so that the skin can get sticky and sweet.
Once cooked remove the chicken from the oven and leave to rest for 10 minutes.
Meanwhile, make some coriander oil by smashing the coriander leaves with a small pinch of salt in a mortar and pestle until you have a paste. Add a glug of olive oil to loosen the paste. Rub over the roasted chicken and let all the juices mingle in the bottom of the roasting pan.