Showing posts with label roast chicken. Show all posts
Showing posts with label roast chicken. Show all posts

Thursday, January 28, 2016

Company-Worthy Roast Chicken #recipe #lowsodium @lucyburdette

LUCY BURDETTE: In addition to casting about for low salt dishes that I can enjoy, I've had the challenge of identifying things to cook that guests will like. I've had a couple of very kind friends make delicious low sodium dinners for me. How I appreciate that! 

Here's the note that my friend Pat left by my plate when we went to her home. Isn't this sweet? She was astonished at how much sodium is in everything.

Anyway, enough about that today! Instead of any more whining, I will give you a roast chicken that's not hard to make and is full of flavor. And then your sodium fiends can add salt as necessary. 

The important key to this is to choose a good chicken. I use either Publix greenwise organic chickens or Bell and Evans. Neither of these have been pre-brined, important if you are watching sodium, and which you might not even think you had to think of! They are more expensive, but to my mind well worth it.


One whole chicken (I'll say it again, please don't scrimp here!)
2 cloves garlic, pressed

3 tablespoons chopped Italian parsley
1 to 2 teaspoons lemon zest
The lemon that has been zested
2 tablespoons unsalted butter, softened

For the side dish, carrots and small potatoes, olive oil

Preheat the oven to 350. Remove the wrappings from the chicken, cut off any big pieces of excess fat, and make sure the cavity is empty. Mash together the lemon zest, garlic, parsley and butter. Carefully loosen the skin from the top of the chicken and use your fingers to spread the butter mixture under the skin. For a more lemony flavor, stuff the quarters of the lemon you zested into the chicken cavity.

Roast the chicken until a meat thermometer reads 165 and the juices run clear when you cut into the joint between leg and breast. The timing is going to vary depending on your oven. (Like MJ/Victoria, I also have a rocky relationship with my oven.)


While the chicken is cooking, cut the fingerlings in two lengthwise, and peel the carrots and cut them into chunks. Douse them in olive oil and sprinkle with black pepper on a baking sheet. 

(If I was eating salt, I would also salt them. Instead, I used some Benton's Table Tasty for some extra flavor.) 


About a half hour into the roasting, place the vegetables into the oven and roast them too, until they are soft and brown . Serve with something green and you have a delicious company-worthy dinner!

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Saturday, February 8, 2014

Romantic and rustic roast chicken

A scenic and nostalgic trip and recipe brought to you by Mary Jane Maffini, part of the Victoria Abbott team.

Roast chicken: romantic and rustic
When you look at great recipes, usually they are made up of ordinary ingredient, good quality and fresh, prepared well with spectacular results. This chicken reminded me and my husband of the dinners we shared in a tiny, perfect apartment we shared in the historic village of Anghiari, Tuscany, a few years back, when I was researching The Dead Don't Get Out Much, the fifth Camilla MacPhee mystery (yes, it contains a trip to Italy). We’d pick up the ingredients in the small shops around the piazza and carry them back up the steep and twisty medieval street to the apartment where we’d cook in a kitchen that was smaller than the typical desk. The meals were always terrific, in part because of the lovely herbs that grew on the little terrace by the door, in part because of the location and in part because of the vino that was served at every dinner. 

We were tickled to reproduce that flavor and feeling in freezing Manotick, Ontario, in the middle of winter. With the delicious meal, the simple setting, a candle, and an Italian red wine in stemless glasses, it felt like a mini-vacation. 

Here’s how we did it:

Half a loaf of rustic Italian bread cut in 1 thick slices, enough to provide a bed for the chicken
4 to 6 tablespoons olive oil, divided
Salt and pepper, to taste
1 chicken about 4 to 5 lb
½ to one whole garlic head (rub off outside papery skin and slice in half horizontally through all the cloves)
½ lemon
½ lime
Sprigs of fresh rosemary or two tsp dried
1/2 bunch fresh thyme, coarsely chopped 

Preheat oven to 400 F (205 C). 2. Place bread slices in centre of a metal roasting pan.

Drizzle 2 to 3 tbsp (30 to 45 mL) of the olive oil over bread and sprinkle with salt and pepper.
3. Season cavity of chicken with salt and pepper. Stuff cavity with prepared garlic head, lemon, lime, tarragon and thyme.

4. Rub outside of chicken with remaining olive oil and season with salt and pepper.
5. Place chicken, breast side up, on bread slices.

6. Roast chicken for 1 1/2 hours, until it is very brown and crispy and pan juices run clear when you cut between the leg and thigh. Internal temperature should be 165 F (74 C). 7. Remove from oven, cover with foil and let chicken rest for 10 to 15 minutes before carving.

8. Serve with slices of the fabulous bread from the pan.

This property is owned by one of my Canadian friends. If you’d like to get more details, click this link:

This is the book I wrote based on the research in Tuscany.  It's available in print through some outlets and in ebook format.  You can check out this and the other twelve Mary Jane Maffini books at Mary Jane Maffini

Here's a link to the ebook! The Dead Don't Get Out Much: A Camilla MacPhee mysteryi
Enjoy the food and the trip! 

Wednesday, November 13, 2013

Easy, savory roast chicken #recipe from @DarylWoodGerber

From Daryl aka Avery

This past week, I have had two long (delightful) weekends of family plus a new doggie in our lives. Oh, yes, and a major cold hit me.

I needed something easy to make for dinner. I mean easy. My character Jenna, in the Cookbook Nook mysteries, needs recipes that use only five ingredients. She's not much of a cook yet. I am, but that doesn't mean I don't like simple.

When life comes at you fast, go simple! New slogan. :) You know what I mean. Return to the recipes you can make with your eyes closed. The ones you can tweak if you like with extra herbs. The ones that look pretty and fill the house with a fabulous aroma. To me, other than sweets--which always do the trick--the aroma of roast chicken or turkey just make me calm. So, today, in an effort of keeping it simple…

I'm sharing roast orange chicken.

But, first, more pictures of Sparky.

By the way, I had NO idea a puppy could chew so much!

Okay, that's a lie. Yes, I did, but honestly, wow!  Chew, chew, chew.

It's endless. Unless, of course, he's sleeping…or wanting to play ball, or wanting to play hide and seek behind the bushes because he found something yummy to stick in his mouth and doesn't like mommy's tone about dropping whatever the heck it is.

Oh, wait, that's not Sparky. Yes, the little one (Tyler) wanted to see what it was like to live a dog's life.

Sparky especially likes the pant legs of little helpers in the kitchen.

He also likes being under things. He will soon outgrow this stool!

Now, back to previously schedule post: Food!



(serves 4-6)

1 roaster chicken, whole, 5-6 pounds
1 teaspoon kosher salt
1 teaspoon black or white pepper
1 teaspoon rosemary
½ orange
4 cloves garlic


Put chicken in a roaster pan. Add a cup of water. Stuff the chicken with the garlic. 

Squeeze the orange juice over the chicken and put the orange in the chicken cavity, too. Sprinkle with salt, pepper, and rosemary (crushed).

Bake at 300 degrees F for 1 ½ hours. Remove the top of the roaster pan, and bake at 400 degrees F for 10-20 minutes. If desired, cut up and then broil the chicken for about 10 minutes to make all the pieces really crispy. 


Does anybody have a good cold cure???


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Thursday, June 27, 2013

Chicken Tortilla Soup

LUCY BURDETTE: Don't you love it when you can (sort of) make two meals at once, for 2/3 the work? Deadline panic plus guests for the weekend = need something easy! 

So I roasted a chicken with a couple of sweet potatoes and steamed broccoli on the side for John and me one night, and made chicken tortilla soup for the visitors the next. This can be even easier if you buy a chicken already roasted or have cleverly frozen some leftovers!



4-5 corn tortillas
1/2 roasted chicken, shredded
1 box chicken broth
1 16 oz can diced tomatoes with green chilis
1 16 oz can black beans, drained and rinsed
1 cup frozen corn
1 bay leaf
2 tsp ground cumin
1 onion, chopped, or 1 bunch scallions
1/4 cup chopped fresh cilantro or to taste
1/2 lime

Cut the tortillas into strips and place them on a baking pan. Pour a little olive oil over and mix so most of the strips have been oiled. Bake in a 350 oven for 10 to 15 minutes or until beginning to brown. Set these aside.

In a large pot, saute onions, scallions and cumin in 2 Tbsp olive oil. Add the broth and tomatoes and bay leaf and simmer for ten minutes. Then add the chicken and corn and black beans and simmer until the corn is tender. (You can do ahead up to this point and put the soup away for the next day.)

When the soup is hot, squeeze in the lime and stir in the cilantro. Serve garnished with crispy tortilla strips and a dollop of sour cream, if desired. Ole!


Lucy (that's me!) is the author of the Key West food critic mysteries, most recently TOPPED CHEF. You can find the books online or anyplace where books are sold! Please follow me on Twitter or "like" me on Facebook for all the latest news.

Monday, January 10, 2011

So Many Stores, So Little Time!

How many grocery stores do you shop in on a regular basis? I was wondering why my shopping day takes so long and it dawned on me that I always go to three or four stores. Now that does include a stop at PetSmart for cat food. But it doesn't include my favorite store for meat because it's in a different direction.

Why do I go to so many stores? The health food store carries a lot of organic items that I like and can't buy elsewhere. Then there's the big chain store with the huge selection of fruits and veggies. In the summer, I have to stop by the farmer's market. And then there's WalMart which happens to carry the brand of milk I like, and while they don't offer a big assortment of organic products, they have one I like a lot for significantly less than the other stores charge. By the time I'm done, most the day is, too!

Some of you are probably thinking I'm silly because there's not much difference between stores. A chicken is a chicken is a chicken. Not exactly. In fact, one of my pet peeves lately is all the added solutions in
meat. They contain salt and preservatives, sometimes even fat. I just want plain meat, please. The store I prefer for meat carries Gerber's Amish Chicken. They tell me that some of their customers drive more than an hour just to buy it. I'm not surprised.

Which leads me to my go-to recipe for busy days. One that we like so much that it's often the go-to recipe for lazy days or cold days, or in the summer, hot days when it's made on the grill -- roast chicken. You'll find a million ways to roast a chicken. I have my way and it's so simple that it's almost not worth a recipe. You can gussy it up with herbs or paprika or garlic if you like, but honestly, we prefer it plain.

One of the best things about it is that it takes one hour to roast,
which means I can do something else for an hour. If I'm in the mood for potatoes, I stick them in the oven wrapped in foil and ignore them for an hour, too. This isn't fancy cooking by any stretch of the imagination, but it's always a favorite at my house -- and is good enough to serve to company, too.

I do use one slightly unusual item -- a vertical
chicken roaster.

This is the original Spanek Vertical Chicken Roaster. You plop the chicken on top of it, fold back the wings and set the whole thing in a pan to catch the drippings. Vertical roasters are not very expen
sive and they make a great chicken.

So here's the very fancy schmancy recipe.

Roast Chicken

1 small to medium chicken (3-4 pounds)
pepper (optional)

Adjust oven rack to lowest level. Preheat oven to 425.

Rinse chicken. Plop onto vertical chicken roaster. Rub chicken with salt and pepper. Place in oven. Set timer for one hour.

Write mystery for one hour.


Whew, that was hard work! I know it sounds so simple that it's hardly worth mentioning, but we all love easy and good, right? The skin is always crispy, the meat is always tender. The legs should move easily when it's taken out of the oven. If you pull
one aside and see red inside, slide it back into the oven for a few minutes. This happens sometimes if the chicken wasn't totally thawed or if it's on the large side. One hour is usually perfect timing.

Good news! The leftovers are wonderful for sandwiches or salad the next day. And when you think that poor old chicken has nothing left to give, pop all those bones (yes, the whole thing) into a stock pot and make soup with it!

~ Krista

Have you entered Julie's
Time is running out!

This one is for all you fast readers out there who devour books
as fast as you get your hands on them!

I want to send one lucky winner a $10 bookstore gift certificate.

How to win it?

Simply email me JulieHyzy (at) gmail (dot) com -- put CHARACTER or CONTEST in the subject. In the body of your email, answer a question (or two):

1) Who is your favorite *new* character in Buffalo West Wing?

2) Why is he/she your favorite of the newbies?

(I really love to know how readers relate to new characters, so this is enormously helpful for me!)

Answer one question, you're entered once. Answer both, you're entered twice.

It's that easy.

There's no right or wrong answer. The winner will be chosen at random. No matter which of the newbies you love (or love to hate), just providing an answer gets you in the running. (BTW, there's one character we haven't seen since book #2. If he's your favorite, that's fine too.)

I will announce the winner sometime on Friday, January 14, 2011

I'll announce a winner a week from today. So many of you have emailed to let me know they've already read it, so I thought this would be a perfect way to pick your brains before I start book #6 (#5, as yet unnamed, is done).

Thanks in advance, and happy reading!