Sunday, October 7, 2007

It's Fall!

I consider myself a fairly decent cook. Although, I have a hard time getting too creative or inventing recipes on my own. As a result, I have quite the arsenal of recipes that I have collected over the years.

I find it hard to cook for only two people, especially when my husband and I see each other on the weekends only. As a result, I try to make yummy meals to make up for a lack of cooking during the week. It's no fun to cook a whole meal for just yourself.

Today, I really felt like I should take advantage of the fall weather. It's rainy and cold in Portland (imagine that?!?) and I felt like making some "comfort" food. Since my husband is a meat eater, I decided to make roasted chicken and vegetables.

I have made a whole roasted chicken before, but of course, I had to consult Betty Crocker for the correct cooking time and temperature. I bought a four pound chicken, some onion, baby carrots and a ruby yam. After a generous rubbing of olive oil, kosher salt, pepper, some fresh sprigs of rosemary, and some chicken broth to the bottom of the pan my chicken went into the oven. After just a few minutes, the house smelled just look home cookin'!

The meal came out wonderful! The carrots and yams were nice and caramelized, and the chicken was juicy. Add a little Stove Top (Gasp!) and it made a lovely, hearty fall meal. I think my mother would be mortified that I made stuffing from a box, but I don't care. It just sounded good!

The picture is a little dark, but you get the idea! Give me a break anyways, because this is my first post!

Roasted Chicken and Vegetables

1 whole (4 pound) chicken
1 ruby red yam, peeled and cut into large chunks
1 large sweet onion, peeled and cut into large chunks
1 small onion (for the cavity), cut up
2 cups baby carrots
olive oil
Kosher salt
ground pepper

1. Preheat the oven to 375 degrees.
2. Wash and pat dry the chicken. Stuff the inside of the chicken with the small onion, and place in a large roasting pan.
3. Generously rub the chicken with olive oil. Sprinkle with salt, pepper and rosemary.
4. Bake for 90 minutes
5. Remove pan from oven and add vegetables. Bake for an additional 60 minutes.
6. Remove pan from oven and let the chicken set for 15 minutes before carving.