Happy Friday everyone! I’ve been taking a bit of a hiatus from my blog. To be honest I haven’t been very inspired lately and kind of got lost in the everyday hussle and bussle of life. But, I’m back and going to be trying to blog as much as my mommy schedule allows. So look forward to new posts on beauty, home, fashion and recipes. To kick start I’m sharing one of my favorite recipes that is perfect for this season.
As I type this post it’s currently 12 degrees and snowing here in New Jersey. This makes me want comfort food, without the guilt. I have the best roasted chicken recipe for you right here! Well I think it’s the best 😉 and my family seems to agree so I figured why not share it with all of you! This recipe also uses a cast iron skillet which gives the chicken an even better taste!
Growing up I wasn’t really a fan of roasted chicken. Why?! Who the heck knows? Now I LOVE it. It’s the perfect meal for any season. It’s so adaptable to the temperature. I’ll be pairing this chicken with some purred cauliflower, roasted brussel sprouts and a salad.
IF you have any leftovers they can be used for a quick sandwich or to top a salad. Below you will find the recipe. I hope you all enjoy!
A few tips:
Make sure you really dry your chicken. This will make the skin crisper.
Baste every 15 mins
If you feel like you aren’t getting enough juice add more chicken stock to the pan or white wine 🙂
And let the chicken rest!
What You Need:
4-5lb Roaster Chicken
5 Garlic Cloves minced
2 Springs Fresh Thyme
2 Springs Fresh Rosemary
Salt and Pepper to Taste
4 Tbs Butter
1/2 Cup Low Sodium Chicken Broth
Splash of white wine (optional)
Pre heat oven to 450 degrees
Make sure to move your rack to the middle.
Clean your bird. Make sure you really dry it. The dryer the better. Put the chicken in your cast-iron skillet.
Melt butter in a small pan, add the garlic and sauté then add the chicken stock.
Season the chicken with salt and pepper.
Brush the butter mixture on the chicken. Make sure to get it in the cavity as well. Pour the remaining all over the chicken.
Stuff the cavity with the lemon, fresh thyme and rosemary.
Tie the kitchen string around the legs. (Important)
Bake the chicken for one hour, depending on the weight it may take a bit longer, making sure to baste every 15 minutes.
If your chicken doesn’t have a little pop up indicator as to when its cooked you can check the internal temp with a meat thermometer. If it reads 165 degrees, your chicken is finished.
Let you chicken rest covered for 10-15 mins before serving.
Enjoy and let me know what you all think!