I’m sitting here at the dining room table (my office) with the lights on and a cup of tea by my side. Looking outside, I see raindrops hitting the surface of the pool, the sky dreary and grey and the trees swaying in the wind.
We are under a tropical storm warning at the moment because Hurricane Sandy is moving closer to us along the Eastern Seaboard.
A day like this calls for comfort food. Something that smells heavenly when you open the oven door. Something that reminds me of my childhood. Something that brings my family together at the dinner table to dig in.
Oven roasted chicken.
It’s a favorite in my house.
It’s also fairly simple.
6 lb. chicken
2 celery stalks
1 medium sized onion
salt and pepper
Herbes de Provence mix (from Target)
Heat oven to 350°. Cut the celery, carrots and onions into chunks and layer bottom of a roasting pan or like I did, a Pyrex dish. Rinse chicken and remove giblets. Pat dry. Lay the chicken on top of the vegetables and the giblets around the chicken if you like. Mix about 2 Tablespoons of olive oil with one teaspoon of dried rosemary, one teaspoon of Herbes De Provence and 1/2 teaspoon of garlic powder. Sprinkle the chicken with paprika (I use a lot as it really helps with browning the skin.) and salt and pepper then take the olive oil mixture and brush all over chicken. Last add up to one cup of water to the bottom of the pan.
Roast for about 1 3/4 hrs to 2 1/2 hrs until the chicken reaches an internal temperature of 160° degrees. Let sit for about 30 minutes. You can cover the chicken loosely with some aluminum foil.
I check the chicken a few times throughout the roasting process and baste it with the water/drippings mixture from the bottom of the pan.
I serve roasted chicken with German potato dumplings, green beans and chicken gravy. I use the pan drippings to enhance the gravy and it really kicks up the flavor.
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