Rest & RechargeMay 30, 2011
On my days away from work, I like nothing better than to have a good sleep in, and spend the better part of the day on the deck reading, listening to the sound of the water and watch boats go by. It is such a great time to let the mind wander, reflect, plan, and just let mind & body recharge.
Cooking an elaborate meal on this type of relaxing day is not in the cards. I like to roast a simple chicken alongside all the other things that will make up the main meal for the day. It involves one roasting pan, a bit of chopping, and soon the glorious smells will start filling the house as everything roasts away.
Preheat oven to 400 degrees. I try and use a 4 to 5 pound chicken. Rinse chicken and dry with a paper towel. Salt and pepper both the inside the bird and the outside. Cut a garlic in half, as well as a lemon and a lime. Insert all of this into the cavity. Next chop up several onions, more lemons and limes, as well as your favorite type of small potatoes. Peel several medium sized carrots. Put all of the above in a roasting pan, mix all together with olive oil and a break apart a few sprigs of rosemary. Set the chicken on top.
Liberally rub the chicken with olive oil. Salt and pepper all the contents of the pan, including the chicken again. You really want the chicken well seasoned, so I like to do it before and after I lather it with olive oil. Roast in the oven for an hour and 15 minutes, occasionally mixing around things so the bottom layer does not burn. Test the chicken so temp reads 160. If it is not quite there, roast a tad longer. Once the meat has reached that temperature, take the chicken out of the pan, place on a plate and cover with aluminum foil to rest for 10 minutes. Turn off oven, but keep the pan of goodies still in to keep things warm. Once the chicken has rested, you are all set to have a seriously yummy meal.