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!

ROAST ORANGE CHICKEN

Ingredients:

(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

Directions:

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. 

Enjoy!

Does anybody have a good cold cure???

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Next up: 

Days of Wine and Roquefort Feb 2014, preorder here

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