I would love to open this with WE ARE NOW IN WEEK X of the quarantine but to be fully honest I have no idea how long it’s been. We’re just taking it day by day. Keeping the kids moving and playing and laughing and dancing. Cooking and praying that those on the frontlines are safe and that we soon to return to normal, whatever that may be. To be able to see our families, go to the beach and go back to work. In the meantime, how about we just learn how to make the perfect Roast Chicken and have an easy and real convo about mental health with an actual expert? I really need both at this very moment!
Serves 2 to 4
DIRECTIONS:
Place potatoes and lemon slices on large sheet pan. Mix olive oil and chopped fresh herbs in small bowl. Add half of mixture to potatoes and lemon slices and toss to coat. Sprinkle with desired seasoning or just salt and pepper. Place chicken, breast-side-up atop potatoes at center of pan. Rub with remaining herb mixture, ghee and seasoning (or salt and pepper). Stuff chicken cavity with ½ lemon and ½ onion. Roast until chicken registers at 160F at thigh and juices run clear when pierced.
Serve.
Perfect Roast Chicken
Serves 2 to 4
- 1 Roasting Chicken, trussed
- 2 russet potatoes, unpeeled and cut into ¼-inch slices
- 1 lemons, cut into ¼ -inch rounds (unpeeled)
- ¼ cup mixed chopped fresh herbs (oregano, rosemary, basil, sage, lemon thyme, anything)
- 5 tablespoons Olive oil
DIRECTIONS:
Place potatoes and lemon slices on large sheet pan. Mix olive oil and chopped fresh herbs in small bowl. Add half of mixture to potatoes and lemon slices and toss to coat. Sprinkle with desired seasoning or just salt and pepper. Place chicken, breast-side-up atop potatoes at center of pan. Rub with remaining herb mixture, ghee and seasoning (or salt and pepper). Stuff chicken cavity with ½ lemon and ½ onion. Roast until chicken registers at 160F at thigh and juices run clear when pierced.
Serve.