Easy Roasted Chicken

My sister has been trying to get me to make this roasted chicken for almost 2 years. It is her husband’s favorite meal, and for some reason I just thought it was too difficult to make. I am a big fan of rotisserie chicken, the ease of it is almost priceless. I figured that was always the best way to go...I was so wrong. So. Wrong. Really, this meal is some the of juiciest chicken I have ever had. Not to mention it is super impressive looking and extremely delicious. I can’t wait to serve it to guests and knock their socks off...without even having to worry a second about if dinner will turn out!

Easy Roasted Chicken

Printable Version

1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity

3 Tbs. butter, softened

Kosher salt

Freshly ground black pepper

(if desired, lemon and herbs such as rosemary or parsley)

1 Tbs. olive oil

1 medium onion, cut into six pieces

2 cups carrots, cut into 1” pieces

4 yukon gold potatoes, cut into 1” pieces

Heat the oven to 400°F and arrange a rack in the middle.

Rinse chicken and place it on a work surface and pat it dry with paper towels.

Rub butter on the chicken all over the skin. Season generously on the outside with salt and pepper. If desired, place the lemon and herbs inside the cavity. Tie the legs together with a piece of yarn. Place the chicken breast-side up in a large cast-iron skillet or dutch oven.

Combine all prepared vegetables into a bowl. Toss in olive oil, and season with salt and pepper. Scatter vegetables around the chicken in the dutch oven. Roast the chicken, uncovered, in the oven until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 60-80 minutes.

Remove the chicken from the oven and place on a cutting board. Let it rest at least 10 minutes before carving.

Recipe from Amanda

Serves 1 person per pound

Curried Sweet Potato Apple Soup

This soup is on my menu again, and I wish I could it eat daily! The perfect tiny kick from the curry, the sweet apple cider vinegar, the fresh cilantro. And, of course, the rich, creamy sweet potato. I can't wait for dinner!!

Curried Sweet Potato Apple Soup

Printable Version

3 medium sweet potatoes

3 tablespoons unsalted butter

1 small onion, chopped

2 cloves garlic, smashed

1 2-inch piece ginger, peeled and grated

¼ teaspoon freshly grated nutmeg, plus more for garnish

1 ½ teaspoons curry powder

salt and freshly ground pepper

2 cups low-sodium chicken broth

1 1/4 cups chunky applesauce

1 tablespoon extra-virgin olive oil

1 tablespoon apple cider vinegar

1 to 2 tablespoons chopped fresh cilantro

Peel and dice 2 1/2 sweet potatoes. Melt 2 tablespoons butter in a large pot over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Stir in the ginger, nutmeg, 1 1/4 teaspoons curry powder, and salt and pepper to taste and cook until toasted, 1 more minute.

Add the diced sweet potatoes, chicken broth and 2 cups water to the pot, cover and bring to a boil over medium-high heat. Reduce the heat to medium low and stir in the applesauce. Simmer, covered, until the sweet potatoes are soft, about 20 minutes. Puree the soup with a blender until smooth. Season with salt and pepper; keep warm.

Heat the remaining 1 tablespoon butter in a skillet over medium heat. Add the remaining 1/4 teaspoon curry powder and cook, stirring, until browned; remove from the heat and add the vinegar. Top with the curry butter and cilantro.

Recipe from Food Network Mag

Serves 4