I wanted to share a recipe that I tried last night that was super easy and very delicious! It was one of those recipes that did not need expertise, but looked like you had been to cooking school and spent all day slaving over a hot stove.
Yes - those are my favorite too!
This recipe came from my Real Simple recipe book. If you have never entered into a Real Simple book, magazine, anything, go to the store NOW and grab a copy. They will help your life become...well, simpler.
I will start out with the ingredients for Simple Roast Chicken:
1 onion, sliced
1 31/2- to 4 lb. chicken, giblets removed
2 T. olive oil
salt and pepper
1 1/2 lbs. new potatoes, halved
Before I go on, I want to tell you the "substitutions" I made, or the details I changed a bit:
- I did not use a whole onion, just half of it.
- My chicken was 3.55 pounds, and I didn't remove any giblets because, well, I have no idea what that means.
- The potatoes I used were regular potatoes. I could not find "new potatoes" at my local grocery store, so I used what I had. I cut down the center of two potatoes and then chopped them up to pieces.
- The recipe calls for a "roasting pan" but I did not have that so I used a basic 9' by 13' baking pan lined with aluminum foil. My mom told me to cover it, but I forgot to...everything still turned out great, but you can try covering the pan with double aluminum foil (one pice won't be big enough).
Now I am going to give you the steps that I followed - if you have a roasting pan, just do all of this in that.
Heat your oven to 450 degrees. In your 9' by 13' pan lined with foil, group your chopped onion in the center. Pat the chicken down with a paper towel, place it on top of the onions and tuck the wings under it (I basically just set the chicken down...no need to be fancy!). Rub the chicken with 1 tablespoon of the oil and sprinkle it with 1/2 teaspoon each salt and pepper (I rubbed the oo on with my hands then sprinkled the salt and pepper and rubbed that in too).
Put your potatoes in a bowl and mix the remaining tablespoon of oil and 1/2 and teaspoon of salt and pepper in with them. Pour them into the pan surrounding the chicken (HINT: the closer they are to touching the bottom of the pan, the better they will cook).
Roast, tossing the potatoes once for 50 - 60 minutes. Let the chicken rest for 15 minutes after taking out of the oven. ENJOY!
I served this with broccoli and rolls, and it was delectable. Not to mention it made our house smell really good!
I meant to take a picture of it right after it came out of the oven, but unfortunately I forgot. So, here is the finished product right after we enjoyed it!