Saturday, September 21, 2013

Cooking Lesson One

Roasted Chicken with Root Vegetables 

1 whole chicken
2 lemons
bulb of garlic
fingerling potatoes
golden onion
olive oil

Mash up butter and garlic cloves to taste. Chop up root vegetables and place in bowl for later use.
Clean chicken then season with salt and pepper and olive oil. Make cut just under the skin of the chicken and insert butter garlic paste. Add lemon wedges in chicken cavity with some carrots and celery. Mix cut vegetables and garlic butter with a tablespoon of olive oil and lay in a roasting pan. Place dressed chicken on top of root vegetables and cover with tin foil. Roast in oven at 400 degrees for 45 min. Take tin foil off and roast until outside skin turns brown and crisp. Let sit for 10 minutes. Enjoy.

This is my go to recipe when I don't know what else to make. It is quick and delicious. Plus it always seems more impressive than it is because its French. Go figure. Add a turnip to the veggies and suddenly you are a Cordon Bleu graduate. Hannah, my oldest friend asked me today to teach her the recipe.

Of course by teach she meant me cook while she ate ceviche and chips.