I’m sorry I haven’t been posting as often! Mid-terms are here and I’ve got so much to do between work and school and life in general that sometimes I feel like my head is spinning! So I’ll probably be updating 2-3 times a week until school starts to lighten up a bit.
Anywho, my mom always buys two whole chickens at a time and gives me one. It’s awesome! I usually have Kramer make beer can chicken, but I had the day off so I made a roasted chicken with mayo-less potato salad. The potato salad was so good that I couldn’t stop eating it! Kramer loved it too (he loves potatoes but hates mayonnaise). Nothing is more comforting than a simple roasted chicken for dinner. Recipe after the jump!
Start with preparing your chicken.
Get the zest of one lemon.
And equal amounts of kosher salt and pepper.
After you’ve rubbed olive oil on the skin of the chicken, rub in the salt, pepper, and lemon zest.
Keep that lemons around, though! Don’t toss it.
Because it needed to be juiced. Rub the juice into the skin and pour some into the cavity of the chicken.
Stuff the lemon and some rosemary into the chicken, too.
Rub some rosemary and garlic into the skin as well, and let the chicken sit for 30 minutes or so, just to let the flavors sink in. After that, stick it in a 350 degree F oven for about an 90 minutes. Take the chicken out and baste it with the juices from the pan every 30 minutes or so.
Now for your potatoes.
Quarter whatever potatoes you like and boil them until tender. Reserve 1/2 cup of the water from the potatoes.
While they boil, slice your bacon lengthwise into 1-inch strips and cook until crispy in some olive oil.
Chop up your onions while the bacon sizzles.
When the bacon is finished, move it to a plate lines with paper towels, but leave about 1/4 cup of the grease in the pan. Saute your onions in this.
Stir in your sugar until it dissolves, then add your vinegar and the potato water that you had set aside. Bring to a simmer and allow the liquid to reduce to about a cup.
When ready, add your mustard and pepper and stir to combine well.
Add your onions, bacon, and parsley to the potatoes and toss to combine well. You can serve this warm or cold, depending on your preference. I added a little bit of Parmesan cheese to this because it made it taste oh-so good.
When your chicken is ready, have your boyfriend cut up the chicken while your brother looks on.
This is my favorite kind of dinner; hearty and simple.
- 1 whole 3-5 pound chicken, cleaned
- 3-4 tablespoons olive oil
- 2 tablespoons salt and 1½ tablespoons pepper
- 1 lemon, zested and juiced (keep your lemon halves!)
- 8(ish) sprigs of Rosemary (you can certainly use more if you like)
- 4 cloves of garlic
- 2 pounds potatoes, unpeeled and washed well
- 1 tablespoon kosher salt
- 8 strips of bacon, cut cross-wise into 1-inch pieces
- 1 onion, chopped
- ½ teaspoon sugar
- ½ cup white vinegar
- 1 tablespoon German-style mustard
- ¼ teaspoon black pepper
- ¼ cup dried or fresh parsley
- Clean your chicken very well. Preheat your oven to 350 degrees F.
- Rub your olive oil and lemon juice into the chicken, then rub the salt, pepper, lemon zest, rosemary, and garlic into the chicken. Stuff your lemon halves and some rosemary into the cavity of the chicken (you can pour some lemon juice into the chicken, as well).
- Cook your chicken for an hour and a half or until no longer pink. Allow to sit for a few minutes before cutting/serving. Serves 4.
- Quarter or halve your potatoes, depending on their size. Place them in a pot with one tablespoon of salt and just enough water to cover them, and bring the water to a boil. Reduce the heat and allow potatoes to cook until tender, about 10 minutes.
- While the potatoes cook, fry the bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Transfer the bacon to a towel-lined plate and reserve ¼ cup of the bacon grease.
- Reserve ½ cup of the potato water, and drain the potatoes. Return them to the pot and toss them over heat a bit to get rid of any excess water, then cover them to keep warm.
- Add your chopped onion to the skillet with the grease and cook until softened, about 5 minutes. Stir in your sugar until it's dissolved, then add your vinegar and reserved potato water. Simmer until the mixture has reduced to about 1 cup, for 3-5 minutes. Take the mixture off the heat and whisk in your mustard and pepper.
- Add the onion mixture and bacon to the potatoes and toss to coat. Salt to taste and serve warm or cold, depending in your preference.