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    VHALKYRIE   16,233
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Fast, Easy Roast Chicken and Veg Dinner

Sunday, April 17, 2011

I haven't done a food blog in a while. I've been busy with visiting friends and pet projects. Tonight, I remembered to grab my camera while making dinner.

Sunday roast chicken is one of my favorite meals. However, with sweltering Georgia heat just days away, my roasting pans will soon go into summer hibernation. Hot ovens and 90-104F days just do not mix.

Roast chicken used to conjure up images of all day cooking, so I reserved it mostly for the weekends. I'd still rather have fun on weekends than cook all day. A found a recipe for "Fast Roast Chicken" in a recent publication of "Everyday Food". I did a double take. Say what? Fast roast chicken?

Apparently, what they did is cut off the backbone of the chicken, spread it flat in a roasting rack, and baked it at 450F. I've tried it 3 times now, and it works perfectly for me. I can cook a 5-6lb chicken in about 45-60 minutes! The normal way with the whole bird takes 2 hours or more.

Tonight, I decided to make Sunday roast chicken and roast veggies. I cut up potatoes, onions, celery, carrots, and bell pepper, put them in a baking dish with a smidge of olive oil, about 1/4 cup water, and an herb de provence seasoning blend.

I cut off the backbone of a whole chicken. (If you don't know how to do this, I highly recommend learning. It's easier than you think. Do a google or youtube search. There are so many how to videos these days.) I made a lemon herb seasoning that I stuffed under the skin.

Roughly...

2 tablespoons butter
2 tablespoons herbs de provence
1 teaspoon garlic powder
1 teaspoon fresh lemon zest (very fine)
1/2 squeezed lemon (about 1 tablespoon juice)
1/2 teaspoon black pepper
couple of grinds of rock salt



What to do with that backbone you cut off? Don't throw it away! Make a chicken broth with it! I threw mine in a crockpot with extra onions, carrots, and celery that weren't bad, but starting to wilt. This will become a base for the onion soup I plan to make tomorrow night.



Also being made is a chocolate-orange gelato. I made the mixture the night before, and I just added it to the ice cream maker for dessert tonight.



While that was all cooking, I was writing this blog to you, my Spark friends!

Here's the final product after a mere 45 minutes in the oven! A fully cooked, roast chicken and potato/veggie side dish! Very healthy, and pretty rapido for a roast chicken!



While I finished uploading that picture, my chicken has finished resting, so it's ready to be carved. Dinner tonight, and roast chicken for sandwiches and salads for the week.

If you'll excuse me, dinner is waiting.

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  Member Comments About This Blog Post:

THINRONNA 4/19/2011 10:57AM

    Thank you for the good ideas. We have a chicken in the fridge. Maybe we should try it. I love your food blogs!

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ARCHIMEDESII 4/18/2011 12:00PM

    YUM !! Now, I want roast chicken for dinner !! Will probably have ravioli though. That's yummy too. Of course, no gelato here. sigh.

Love your food blogs !!

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KAYOTIC 4/18/2011 9:15AM

    Yum, great tips....I was going to suggest you cook the chicken in the crockpot so as not to heat up the house with the oven, but you're already using it! I'll have to remember the stock tip...

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MARYJOVINCENT 4/18/2011 7:52AM

    Looks delicious. Can't wait to try it. Thanks for sharing.

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GIVENTOFLY_ 4/18/2011 6:15AM

  Yum! I need gelato tips!

Tonight I made the garlic/brown sugar chicken off of SparkRecipes, and it was delicious...keep up the recipes!

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SEDGEY 4/18/2011 1:08AM

    Awesome!

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BUTEAFULL 4/17/2011 8:37PM

    I'm drooling looking at the photos, and thanks for all the instructions, tips it really helps

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SNUGGLY4U 4/17/2011 7:50PM

    Love this! And it looks delicious!

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