The chicken took a little long to cook so if you’re going to try this recipe, make sure you put the chicken in the oven a good two and a half hours before dinner time. When I make chicken I usually improvise, which is another reason why I LOVE roasting chickens… I can be as creative as I want and here’s what I came up with:
1 whole chicken (take out all the inside gunk hehe)
Lemon juice
Olive oil
Dry white wine
Lots of herbs- Oregano, Basil, Thyme, Rosemary, fresh parsley
Minced garlic
Butter
Salt & Pepper
Mix all of the ingredients in a gallon zip loc bag. Like I said, I just play in the kitchen so I can’t tell you exact amounts but it’s very difficult to mess up this dish so don’t worry. When you have a good consistency going, add the chicken and close the bag. make sure the chicken is covered with the marinade and put it in the fridge until it’s time to bake.
I usually stuff the chicken with potatoes and onions so it holds a nice shape. bake in the oven at 375 until the juices run clear.
And for a side dish whip up some fall goodness with roasted butternut squash and apples
1 lb butternut squash, cubed
1 tsp canola oil
1 1/2 tsp pumpkin spice mix
1/4 cup maple syrup
1/4 cup mashed pecans
2 apples peeled and cored
2 tbsp butter (or more)
a little more maple syrup (for the apples)
1 tbsp water
1/4 tsp cinnamon
Heat oven to 400 degrees. Mix the squash with the oil in a bowl and the spice mix. Spread on an ungreased baking sheet until the squash turns brown at the edges. In a bowl, mix squash with syrup and bake for 5 more minutes.
In a separate skillet, melt butter and add apples. Saute until golden and tender. Stir in water, syrup, cinnamon and a pinch of salt and saute until glazed.
Then mix the squash, apples and pecans together and Voila!
Served on a table… FINALLY!
Enjoy and happy fall!
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