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!

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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!

directions:

  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!

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roast chicken

thursday night steaks

For some reason, I usually want to cook a big meal on Thursday nights. Maybe it’s the fact that it’s super close to the weekend. Last Thursday, I decided to pick up a couple of dry aged steaks from our neighborhood HEB. When I got home, I soaked them in a marinade made with a few cups of a nice Cabernet Sauvignon, a few dashes or Worchester sauce, a teaspoon of balsamic vinegar, salt, fresh cracked black pepper and a tiny bit of garlic salt. This is my own version of my Dad’s steak recipe. His steaks are my favorite! Then I grilled them on my favorite grill pan until they were medium rare. I added the rest of the red wine marinade into a small sauce pan and boiled it down to a thicker sauce then spooned it across the steak.

steak

I decided to boil some corn on the cob and top with salt, pepper and a tiny bit of olive oil. We don’t have corn on the cob very much, but I was feeling nostalgic and the corn on the cob reminded me of childhood weekends in the hill country.

Along with the steak and corn, I decided to make a little medley of vegetables. I added a little bit of olive oil to a sauté pan and then added some snap peas, kale and shaved brussels sprouts. I sprinkled in some of my favorite garlic vinaigrette for a tangy flavor, added some crushed black pepper and topped with a few shavings of some salty pecorino cheese. Yummy!

thursday night steaks