Sometimes the most simple things are intimidating. What’s up with that?March 26, 2010
Impress your friends, impress your family and impress yourself with the most simple meal ever: roasted chicken. I mean, duh. Isn’t this the kind of thing moms have been making forever? But for some reason cooking a whole chicken has gone out of style. Boneless, skinless chicken breast for 3x the price has crept into the public mindset as the “it” way to do chicken.
And why? First of all, everyone is afraid of the fat. This is good fat, people! Chicken skin? Yeah, I’m pretty sure humans have been eating that forever. If you feel like worrying about fats I suggest you turn your attention to margarine and “buttery” spreads with god-knows-what inside. Remember, you need fat!
The other reason I think no one wants to cook a whole bird? Icky! It looks like a bird! It has arms! And legs! Grosssss.
Well, yeah. If that grosses you out, become a vegetarian. But if you’re going to eat meat, I think you should have to stand up to your animal friends. Yup, this is a chicken that used to walk and squawk and it gave its life so I can be healthy and spread good in the world. It’s a lesson in interconnectedness. And it’s the least you can do if you are eating animals, to not be grossed out by the very thing you wish to eat. I think meat eaters should have to prove their consciousness towards animals before they are allowed to have any.
That said, I bought this bird from an organic farm out in Western Massachusetts a few months ago. As I don’t cook a lot of meat in my house, I was saving it for when I felt the urge to do something special.
That urge? It came when I picked up kohlrabi at the store the other week. When I don’t know what something is, I like to buy it. I’ll never throw food away, thus it must get cooked!
I decided that it looked like a root vegetable and therefore I’d cook it like a root vegetable. The good news? It worked!
Roast Chicken with Herbs and Root Vegetables
While you have the oven going, feel free to roast something else in there. I crisped Brussels sprouts in a pan then tossed with garlic and oil and roasted alongside my chicken in the video above.
1 stick butter
1 handful fresh basil, chopped
1 handful fresh sage, chopped
S+P to taste
1 whole 3-4 lb. chicken
1/2 cup white wine or water
2 lbs. root vegetables, chopped into 1″ pieces (I used kohlrabi, sweet potato and turnip)
1. Preheat oven to 450F.
2. Peel and chop veggies.
3. Mix 1/2 stick butter with herbs, S+P by smushing it with your fingers.
4. Loosen skin on chicken and stuff with herb mixture. Give your chicken a rubdown with any leftover herbs, S+P.
5. Put other 1/2 stick butter in roasting pan in the oven until it’s melted. Add wine. Add root veggies and toss. Place chicken on top, breast side down.
6. Roast for 20-30 minutes, then flip chicken and spoon melted buttery yumminess over the top of the chicken and veggies. Put back in the oven.
7. Baste again after 10 minutes, then turn heat down to 325F.
8. Roast until juices run clear when you cut into the meat, or until an instant-read thermometer reads 160-165F.
This post is part of Fight Back Fridays.