Wednesday, January 5, 2011

Rosemary Roast Chicken, Biscuits, and Ginger Carrots

This is one of the simplest and best recipes, smells and tastes amazing, with crackly skin and onions. It can be used on chicken pieces, or on a whole chicken, and it is easy and delicious, and quite economical if shopping the sales. If roasting a whole chicken, blend butter and seasonings, and rub under the skin, from the breast, down the legs. Our family likes chicken thighs, and since these were on sale the other day, I made this a couple of nights ago, and we are still enjoying the leftovers. The night after I make this, I like to make something that uses the drippings from the chicken, such as black bean soup. Leftovers can also make a wonderful and fast chicken noodle soup.

Rosemary Roast Chicken
  • Chicken, about 6 lbs of thighs
  • Fresh rosemary, several sprigs
  • Oregano, powdered, 1 T
  • Salt & pepper to taste
  • Onions, 2 small yellow
  • Celery, 4 stalks
  1. Preheat oven to 400 degrees F.
  2. Rinse chicken including under the skin, drain, and place pieces into two large casserole dishes.
  3. Finely chop the rosemary, and sprinkle over chicken. Sprinkle oregano, salt, & pepper over chicken.
  4. Chop onions and celery into small pieces and scatter over chicken.
  5. Bake for an hour. At 40 minutes, pull casseroles out of oven and baste the chicken with the juices that have accumulated below.
  6. Pull out of oven, and let rest for 10 minutes before serving.
This made plenty for a family of four, plus leftovers. You could easily halve the recipe, but the larger quantity is often on sale. Don't forget to save the "juices" to use in tomorrow's recipe!
I served this with Ginger Carrots and with biscuits. Usually, I would do mashed potatoes, instead of biscuits, and make gravy. But this time, the biscuits were delicious dipped in the chicken broth, even without making a gravy.
Ginger Carrots
  • carrots, 1/2 lb, snack size
  • Ginger, 1 to 2 T
  • Honey, 1 to 2 T
  • Butter, 1 to 2 T
  1. In a microwave dish, stir all ingredients together, and cover dish.
  2. Microwave 3 minutes on high, stir, then microwave 2 minutes, stir.
  3. Remove cover and microwave 1 minute to thicken sauce.

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