Wednesday, April 24, 2013

easy peasy roast chicken

Some days, I'm lazy.

Are you surprised?

Problem is, if I'm too lazy I don't eat. Finding a compromise that allows me to do minimal prep while still eating well has been quite a challenge, but I'm getting there.

Enter: roast chicken.

This has become one of our favorites lately. Season it with whatever makes me happy that day, throw it in the oven, and just over an hour later we have dinner! Bonus points for having a batch of rice or veggies ready to go in the fridge.

Buy a whole chicken. Preheat your oven to 375*. Place chicken in a pan, legs up/wings down. Season to your Geary's content! Go simple with salt and pepper, or get schmancy and go all out. Cook for 75-90 minutes, depending on the size of the bird. To test for doneness, the internal temp should be 165*. Alternately, wiggle one of the legs. If it pulls off easily and the juices run clear, you're good to go.

Let the chicken rest out of the oven for at least 5 minutes, and carve away!

Yesterday's was slathered with Dijon mustard, then seasoned with garlic powder, onion powder, paprika, salt an pepper. I think I've outdone myself.

(Pictured bird seasoned with: garlic powder, onion powder, chili powder and paprika)

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