Roast chicken – 2 makes an allergy free feast

20120224 084503 Roast chicken   2 makes an allergy free feast
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.”

  • Flavor
  • Work Effort
  • Cost
  • 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).

    Servings: 12
    Prep time: 20 min
    Cooking time: 2.5 to 3 hours.

    Steps:

    1. Cut carrots and celery into 1 inch pieces
    2. Rough cut 2 med/lg onions
    3. Mince 4 cloves garlic
    4. Preheat oven to 350
    5. Wash, pat dry and stuff chickens with onion, garlic, carrots and celery until full. Mix in some rosemary
    6. Cut 8 med potatoes into med wedges or cubes. I don’t peel.
    7. Mix potatoes with remaining vegetables and add 4 more minced garlic cloves
    8. Separately, whisk 3Tbsp olive oil with juice of 3/4 of one lemon
    9. Toss veggies with oil and lemon, thyme, salt and pepper
    10. Spread veggies on bottom of roasting pan, under rack
    11. Add 1 cup water
    12. 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.
    13. Place on middle rack in oven and cover loosely with aluminum foil
    14. Remove when proper temperature and let cool at least 10 minutes

    Enjoy!

    Please comment below if you try it and have any feedback.

    My Favorite Allergy Free Recipe for Lamb

    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.

    Here’s the link to the recipe for Herb-Encrusted Roast Leg of Lamb.  I love how basic the ingredients are.

    I also came across a Lamb Stew recipe from Giada DeLaurentiis that looks so simple and delicious that I think I’ll have to try it soon.