Thursday, January 19, 2012

A Feast Fit for a Lion!!!

This week's recipe is actually a series of a few that I use on a regular basis. The first is my recipe for roasted chicken. Being single, I like this because it is great for lunches and leftovers the rest of the week and I have been known to turn basic roasted chicken leftovers into awesome nachos for Super Bowl (oh yeah that recipe will be coming up).
Roasted Chicken a la Jenn
1 3-4 lb whole chicken
1/2 c Kosher salt
5 tbls black pepper
5 tbls ground sage
5 tbls ground thyme
4 tbls dried oregano
5-6 tbls garlic powder
1/2 stick butter

Set oven at 250 F. Mix spices together in a bowl. Coat the inside of the chicken with a handful of the spice mixture. Going between the meat and the skin rub the some of the spice mixture into the breasts, legs and thighs. Mix the butter with some of the spice mixture and put about a tablespoon worth under the skin on each breast. Spread the rest on the skin and rub the skin with the remaining spice mixture. Drizzle the chicken with olive oil. Place chicken in a roasting pan adding about a 1/2 inch of water. Cook for about 4 hrs.

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