Most people seem to reserve Sunday nights to make a nice home cooked meal that’s a bit more
time consuming comforting. But sometimes after a busy event weekend, Monday nights seem like the perfect day of the week to do a meal that make take a little bit more time.
With that being said I think many people feel that a roast chicken is a lot of work. It really couldn’t be easier and I’m telling you girls…men will LOVE you for making it! With a little bit of prep you just stick the clucker into the oven and let it roast away while you finish laundry or..paint your toenails!
Here’s how you do it:
1. Make sure your chicken is defrosted! Very important! I like to buy a few whole chickens at a time at Costco and pop them in the freezer for later use. I defrost them in our fridge, but sometimes they just sort of stay a bit icy. You’ll have problems with under cooked chicken if its even a little frozen. So make sure it isn’t!
2. Unwrap it, pull out all the yucky parts in the cavity of the chicken (giblets, neck, etc.) and discard. Wash the entire bird inside and out, pull out any pin hairs you may see that have been left in and pat dry with paper towels.
3. Liberally season the inside of the bird with kosher salt and fresh ground pepper. Then my favorite way to season the bird is to use citrus, herbs and garlic. There isn’t really any set way to do this… You can’t really mess it up. Just cut an orange in quarters, a lemon in quarters and a head of garlic in half then stuff it in the cavity of the chicken. Still room in there? Then cut another orange or lemon and stuff! I also like to cut some long sprigs of rosemary from our garden and stuff it in the bird. Smells divine while cooking and lightly flavors the entire bird. Nice.
This was our first Christmas in our new home! Last year we were all crammed into a tiny nook of a dining room trying to do Christmas Eve dinner, but this year we could spread out! Not only can we now fit 10 people in our dining room, but I don’t have to yell at everyone to get out of my kitchen so I have room to cook and move.
Tried out a yummy new recipe last night from one of my Cooking Light cookbooks. I just went to Costco the other day and bought a bunch of salmon. I usually do my bbq recipe which I know my husband loves (I’ll give that recipe out next week), but I was aching to try something different.
Our neighbor John who is an organic gardener, gave us a few fresh cucumbers so I thought I would try to utilize those. Found this great recipe for Salmon with Cucumber Salad and Dill Sauce…so good!!! I didn’t have fresh dill on hand so I just cut down the amount of dill a bit and used dry instead. You cut down the amount of herbs in the recipe when you use dry because the flavor is more intense. I’m sure it would be a bit yummier with fresh, but I wasn’t about to pack up the baby to run to the store for one thing.
We had some fresh La Brea Bakery bread to go with it and a nice bottle of Pinot Noir (we prefer red even with fish). The dish was pretty light and could have used a carb…maybe a nice wild rice, but we gave ourselves two pretty big portions of fish. So it was filling for us. Oh and FAST…this recipe was a breeze to make and oh so quick! Definitely a do-again.
6 tablespoons fat-free sour cream
CALORIES 347(49% from fat); FAT 18.7g (sat 3.7g,mono 6.6g,poly 6.7g); IRON 1mg; CHOLESTEROL 102mg; CALCIUM 68mg; CARBOHYDRATE 7.2g; SODIUM 283mg; PROTEIN 35.4g; FIBER 0.9g