There are a ton of roast chicken recipes out there, so the reason I felt this one needed to be posted is because it has what I would like to term a high “Flavor Quotient.”
My cooking goal as a parent, especially as a parent managing allergies like fpies, is getting the most flavor with the least effort and lowest cost.
While during the kid-free phase of my adulthood exploring complex cooking methods was a relaxing hobby, as a parent it is not. Standing over the counter stirring with an infant pulling at your pants Ian pleasant for either the parent or the baby. So, low effort essential is great but no effort is even better.
Which is why I present a recipe for two roast chickens (7 lbs each).
Prep time: 20 min
Cooking time: 2.5 to 3 hours.
Cut carrots and celery into 1 inch pieces
Rough cut 2 med/lg onions
Mince 4 cloves garlic
Preheat oven to 350
Wash, pat dry and stuff chickens with onion, garlic, carrots and celery until full. Mix in some rosemary
Cut 8 med potatoes into med wedges or cubes. I don’t peel.
Mix potatoes with remaining vegetables and add 4 more minced garlic cloves
Separately, whisk 3Tbsp olive oil with juice of 3/4 of one lemon
Toss veggies with oil and lemon, thyme, salt and pepper
Spread veggies on bottom of roasting pan, under rack
Add 1 cup water
Put chickens on rack and tuck a slice of bacon under the skin on each breast – push in with back of knife or spoon. Rub with olive oil and season with rosemary.
Place on middle rack in oven and cover loosely with aluminum foil
Remove when proper temperature and let cool at least 10 minutes
Please comment below if you try it and have any feedback.
With the second baby having a FPIES reaction to beef, we need to diversify our meals and so I’ve turned to lamb. In my opinion, we don’t cook enough with lamb in our family anyway. So, when I made this dish from Emeril Lagasse I wasn’t sure how it would go over. Upon serving, I was instantly dubbed the family master of lamb. Lamb was declared my domain and no one from that day forth would attempt to cook lamb. Apparently, this recipe sets the standard for lamb.
I modified the recipe only slightly, omitting the mint. Otherwise, it was an easy one to pull off. Beyond the meat coming out perfectly tender and the juices being so flavorful, I loved how fresh the potatoes tasted. So, whenever I roast potatoes or vegetables with anything I add a bit of fresh lemon juice and olive oil. Tomorrow, I’m going to roast a couple of chickens with vegetables dredged in olive oil, lemon, garlic and herbs. It came out great last time.