Roasted Chicken
1 5 to 6 lb chicken
kosher salt; black pepper; 3 Tbs of butter, melted; extra-virgin olive oil
1 bunch of fresh rosemary or thyme; 1 lemon, quartered; 1 bulb of garlic, cut in half crosswise
6 carrots, cut into thirds; 12 small red new potates, halved; 2 onions, thickly sliced
Preheat oven to 425 degrees.
Put the carrots, potates and onion into the bottom of a roasting pan. Season with salt and pepper and drizzle with olive oil.
Remove the chicken giblets. Rinse the chicken in cold water, inside and out and pat dry. Brush the chicken with 3 Tbs of butter and season the chicken, inside and out with salt and pepper. Stuff the chicken with the rosemary or thyme, the lemon and the garlic. Tie the legs together with string. Place the chicken on top of the vegetables, breast-side up. Roast the chicken for 1 1/2 hours, or until an instant-read thermometer inserted into the thigh reads 170 to 175 degrees F. Transfer the chicken and vegetables to a platter and loosely cover with aluminum foil and let rest for 10 minutes. Carve the chicken and serve with the vegetables.
Tomato and Onion Salad
4 red tomatoes, sliced
1/2 white onion, thinly sliced
1/8 cup chopped fresh parsley
salt, pepper and extra-virgin olive oil
Combine the tomatoes, onion and parsley in a bowl. Season with salt and pepper and drizzle with extra-virgin olive oil. Toss and serve.
1 5 to 6 lb chicken
kosher salt; black pepper; 3 Tbs of butter, melted; extra-virgin olive oil
1 bunch of fresh rosemary or thyme; 1 lemon, quartered; 1 bulb of garlic, cut in half crosswise
6 carrots, cut into thirds; 12 small red new potates, halved; 2 onions, thickly sliced
Preheat oven to 425 degrees.
Put the carrots, potates and onion into the bottom of a roasting pan. Season with salt and pepper and drizzle with olive oil.
Remove the chicken giblets. Rinse the chicken in cold water, inside and out and pat dry. Brush the chicken with 3 Tbs of butter and season the chicken, inside and out with salt and pepper. Stuff the chicken with the rosemary or thyme, the lemon and the garlic. Tie the legs together with string. Place the chicken on top of the vegetables, breast-side up. Roast the chicken for 1 1/2 hours, or until an instant-read thermometer inserted into the thigh reads 170 to 175 degrees F. Transfer the chicken and vegetables to a platter and loosely cover with aluminum foil and let rest for 10 minutes. Carve the chicken and serve with the vegetables.
Tomato and Onion Salad
4 red tomatoes, sliced
1/2 white onion, thinly sliced
1/8 cup chopped fresh parsley
salt, pepper and extra-virgin olive oil
Combine the tomatoes, onion and parsley in a bowl. Season with salt and pepper and drizzle with extra-virgin olive oil. Toss and serve.