roast chicken

rotisserie chickens are very common in my home. they’re quick, healthy and affordable. i love when i pick up a rotisserie chicken for dinner and it has a nice crispy skin on top of rich, juicy meat. the only downside is that i usually think about how i could make it better by adding flavors and seasonings. i have roasted lots of chicken in my life but I’ve never attempted to roast a whole chicken… usually just chicken breasts or thighs. i was really excited about this one!


here are the ingredients:

  • 3-5 pound chicken
  • 1/2 stick of soft butter
  • several sprigs of thyme
  • 1 lemon
  • 1 red onion, sliced or quartered
  • 3 carrots, chopped
  • 5-10 garlic cloves
  • olive oil
  • season salt
  • salt
  • pepper

after you’ve gathered your ingredients, it’s cooking time!


  1. begin by unwrapping the chicken, washing with water, cleaning out the insides and then pat dry with paper towels.
  2. stuff the chicken with a few slices of lemon and a few sprigs of thyme. IMG_3737
  3. lightly salt and pepper the chicken and then begin to coat the chicken with soft butter using your hands. you could use olive oil here instead of butter… but c’mon.
  4. sprinkle salt, pepper and season salt on the chicken.
  5. chop 2 of the garlic cloves, mince and sprinkle on top of the chicken.
  6. slice the carrots and onion and peel the leftover garlic. place all of it onto a plate, add salt, pepper and thyme. then pour some olive oil on it. i think this is an easy way to coat the veggies in olive oil and then easily pop all of the veggies into the roasting pan. IMG_3736
  7. add the roasting rack and place the chicken on it. add a few sprigs of thyme and a few slices of lemon around the pan. IMG_3739
  8. roast in a 425 degree oven for an hour and a half.

the chicken was amazing and i was so excited with how it turned out! i will definitely be roasting some more chickens in the future and i already can’t wait to try out new flavor combos. the butter made the skin super crispy which is my favorite part. happy eating!


roast chicken

cheese plate

one of my favorite things in the world is a good cheese plate. they can be served simply with a few types of cheese or extravagantly with cheese, meats, nuts, honey, olives, etc. depending on what I have in my fridge, I often throw together a cheese plate, open a bottle of wine and relax. a great cheese plate with red wine has to be one of my favorite evening activities. my husband and I like to enjoy them on the back patio when the weather is nice.

here is a simple cheese plate a put together for a little before-dinner tappas. I use balsalmic vinegar in a lot of my cooking. dipping bread into oil and balsalmic vinegar is one of my yummy guilty pleasures. I usually add a mixture of Italian seasonings, salt and pepper into the oil mixture. I could eat it every day. on this cheese plate, I served sliced baguette with tunisian olive oil, balsalmic vinegar, italian salami, manchego and burrata. super simply but a yummy treat and a fun way to sit and chat.


this cheese plate was made in anticipation of some girls coming into town for a “ladycation” weekend. I set out burrata, manchego, brie, sliced tomatoes tossed in olive oil and crushed garlic cloves, walnuts and salami. we of course also needed the bubbles to toast to a fun weekend. thanks to my sister for the super cute stemless pink flutes! cheese 2try your hand at making a cheese tray and play around with it. you’ll love it!

cheese plate