I posted not too long ago about how cooking together really helps the foster the newlywed relationship. I’m sure lots of us newlyweds also got that Bride and Groom cookbook off their wedding registries as well.
I’m going to start sharing some of my personal, favorite, and easy to make recipes where both of you can participate. The one I’m going to offer today is my roasted chicken with potatoes and salad. Tastes like restaurant quality and you get some satisfaction that you made that yourself at home. The best thing I like about this recipe is that you don’t have to be precise and its relatively easy.
2 Roasting pans
1 1/2 lb whole roaster chicken
1 small lemon quartered
1 medium onion cubed
2-3 sprigs each of fresh Rosemary, Thyme, and Sage (Feel free to substitute with your preference or whatever you have at home), Reserve 1 sprig of rosemary for potatoes.
3 cloves chopped Garlic
2 Tbs Salt
2 Tbs Pepper
8-10 small red skinned potatoes, or 2-3 russett potatoes
Small bag of salad mix – premade in bags
- Preheat oven to 400 degrees F.
- Rinse the chicken and remove the giblets from the cavity
- Place chicken into a roaster pan
- Liberally apply olive oil to the inside and outside of the chicken
- Combine salt and pepper into a small bowl and use the salt and pepper to rub the inside and outside of the chicken
- Bend the herbs a little to release the oils
- Stuff the chicken with the lemon wedges, onion, thyme, rosemary, and sage (reserve one sprig of rosemary for potatoes)
- Rinse and scrub potatoes
- Chop potatoes into large cubes
- Remove the rosemary leaves and chop into small pieces
- Place potatoes in a separate roaster pan
- Apply olive oil liberally to the potatoes
- Stir in the chopped garlic, and rosemary
- Sprinkle on salt and pepper
Place both roaster pans into the oven at the same time. Check for doneness after 1 hour. Let the chicken rest about 5-10 minutes before cutting into it. Serve chicken and potatoes with a side of salad and your favorite glass of wine, and eat on your patio. Maybe even have a dish of ice cream to follow this delicious and easy recipe.
I recommend a nice chilled chardonnay for the summer, and a nice pinot noir for fall. If you need specific recommendations on wine – post your comments here! I love to eat and drink!