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
after you’ve gathered your ingredients, it’s cooking time!
- begin by unwrapping the chicken, washing with water, cleaning out the insides and then pat dry with paper towels.
- stuff the chicken with a few slices of lemon and a few sprigs of thyme.
- 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.
- sprinkle salt, pepper and season salt on the chicken.
- chop 2 of the garlic cloves, mince and sprinkle on top of the chicken.
- 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.
- 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.
- 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!
today felt like a pasta kind of day. i made ricotta yesterday and wanted to make a yummy pasta to go with it. i’ve divided the ingredients and steps out between the marinara and the ravioli in case you just want to use the marinara sauce for another pasta dish. it’s delicious! here we go!
- 3 carrots, sliced and chopped
- 4 garlic cloves, minced
- 1 small onion, chopped
- 3-4 sprigs of thyme
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon oregano
- 1 teaspoon parsley flakes
- 1 teaspoon tomato paste
- 1/2 teaspoon ground sage
- white wine (optional)
- 1 teaspoon olive oil
- 1- 28oz can diced tomatoes
- 1- 28oz can smashed tomatoes
- 1 can of tomato sauce
- handful of fresh basil
- 1 pound hot italian sausage
- red pepper flakes (optional)
steps for the marinara sauce:
- pour olive oil in a pot over medium heat and add carrots, onion, garlic, thyme, salt, oregano, pepper and parsley flakes. cook for 10 minutes until the onions are translucent.
- add the tomato paste and stir until it is combined and turn up the heat to medium high. the tomato paste will give the sauce a rich color and taste. let it heat up for 2 minutes and then remove the pan from the heat and deglaze with about a 1/4 cup of white wine. make sure to scrape the bottom of the pan to pull up the flavor from the pan. the alcohol in the wine allows you to pick up those flavors that would otherwise be stuck to the pan. yum!
- after stirring the white wine into the mixture, move the pot back to the heat and add the smashed tomatoes, diced tomatoes and the can of tomato sauce.
- chop and add about a half handful of fresh basil.
- let the sauce simmer on medium-high for about an hour. the longer you wait, the richer and thicker the sauce gets.
- when the sauce is almost finished, begin cooking 1 pound of hot italian sausage in a sauce pan with some red pepper flakes. when cooked thoroughly, add it to the marinara sauce. i caved last minute and added a handful of mozzarella cheese to give it a creamy texture. don’t judge me! ta-da!
ingredients for the ravioli:
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon heavy cream
- 1 teaspoon olive oil
- 5 eggs
- 1 cup fresh ricotta
- 1/4 cup of parmesan
- salt and pepper
steps for the ravioli:
- pour the flour on a clean surface and create a well in the center of the flour. sprinkle the salt over the flour.
- add 2 eggs, 2 egg yolks and the heavy cream to the center of the well. begin scrambling the eggs in the middle while gradually adding the flour in. once the flour is completely combined, knead the dough for about 10 minutes until it becomes super elastic. if the dough is too wet, add flour one teaspoon at a time. if it is a little dry, wet your hands with water and continue kneading.
- after 10 minutes of kneading, cut the dough into 4 equal parts and cover with plastic and set aside for 30 minutes at room temperature.
- in the meantime, combine the ricotta, parmesan, salt and pepper. then cover and refrigerate until we stuff the ravioli.
- grab a cookie sheet and pour the olive oil in it and spread it across the pan with a paper towel.
- create and egg wash with water and an egg and scramble.
- after the dough has set for 30 minutes, take one of the quarters and roll it onto the cookie sheet with a rolling pin and then cut the rectangle in half. make sure the dough is pretty thin. if it is too thick, the ravioli will be tough.
- take 8 dollops and evenly space them apart. top with the other half of the dough sheet and press down around the filling.
- using round biscuit cutter, pizza slicer, ravioli stamp or a knife, cut the raviolis into squares or circles. place the raviolis on the oiled cookie sheet.
- in a large pot, start to boil some water and cook the ravioli in small batches. the ravioli should cook for about 3 minutes and they are finished when they float to the top of the pot.
finish the dish by placing some of the ravioli into a plate and top with the marinara, some parmesan and some fresh basil.
this was a super satisfying dish and i am so happy to share it with you! happy eating!