**peeks around corner**
Happy New Year!!
Yes, I’m still here. No, I’ve not been ignoring you all on purpose. Again. Life has intervened, interrupting both my creative and kitchen mojos. But the fog seems to be lifting, I’m cooking again, and we’re going to give this another shot if you’ll still have me (please say yes!).
So. Let’s talk chicken.
Let’s talk about buying a chicken and happily setting it out on the counter to roast on a night your husband is away (because you love, love, love roast chicken and he pretty much hates it) and then remembering that you’d cleaned out the frig and freezer recently and had none of the lovely things you normally stuff inside and set around a bird before it goes into the oven. You have, of course, two choices: sadly put the chicken into the freezer for another time and have cereal for dinner, or improvise.
I chose #2. Because I really had my heart set on roast chicken that particular night. Improvising won, and I rummaged around and put my chicken in the oven with the stuff I had in the house, and he cooked up and cooled off and I carved him up, and guess what?
Best. Chicken. Ever. Seriously–I am in love with the way he got all moist and aromatic and delicious and perfect, and the fact that this was way less work than the usual way I cook a whole chicken, and Accidental Chicken is now my go-to recipe for nights the roast-chicken-hating spouse (freak) isn’t home for dinner.
So now, I’m going to stop rambling on and tell you how to make amazing chicken with a minimum of ingredients or fuss, and I hope you’ll give this a try. OK? Cool. You need:
1 chicken, giblets and guts removed (Thou Shalt Not Cook the Plastic Packet o’ Yuck Inside)
1 tsp dried thyme
1/2 tsp salt
2 small oranges (or 1 large orange, or 1 orange and 1 lemon–whatever floats your boat)
4-5 cloves of garlic, unpeeled
1 onion, sliced into 1/2-inch thick slices
1/2 cup white wine
1/4 cup (ish) water
About 1 tbsp of butter
Preheat your oven to 425 degrees. Spray a large roasting pan or casserole dish (I use a 9 x 13 Pyrex dish) with your nonstick goodness of choice. Pour your wine and water into the dish so it covers the bottom (add more water if you need it). In the middle of the dish, lay your onion slices and garlic cloves–this will be the rack your chicken sits on.
Rub the inside of your chicken with the salt and thyme. Cut your citrus into quarters and shove it all down in there. Gently rub the outside of the bird with the butter, and lay it on top of the onion and garlic, breast-side down. Like this:
Stick your meat thermometer into Mr. Chicken’s thigh and pop him into the oven, being very careful not to slosh your wine/water out all over the place. Let him roast for about an hour or until that thermometer says his thigh is 165 degrees. Take him out of the oven (careful!) and let him cool for 15-20 minutes before you carve him up. You can also enjoy those onions and garlic down in the pan, which I think are God’s own vegetables, if you want.