Simple Roast Chicken

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Simple Roast Chicken

Roast Chicken

 


Roasted Chicken………just saying it sound delicious! So, for Date Night Dinner this week it’s a two-fer. You can easily get two meals out of this bird. Tim and I had the roast chicken with a wedge salad, it was wonderful. Then with the left overs I made a easy Chicken Risotto ( recipe to come in the near future).

I have been making my chicken this way for years. The first time I thought,WOW thats a lot of salt. I had it originally at a friends house and when I ask her to share the recipe she said it really wasn’t a recipe, but more of a method. Well I have returned it into a recipe……… otherwise how could I share it with you.

When you are making the chicken, the key things to remember are 1. Use the full tablespoon of salt. Kinda let it rain down over the bird covering it with the salt. 2.DO NOT add any liquid. It will not be the same if you do. 3. Save the juice from the pan. You can use it to dip the bird in or save it to use in any kind of chicken dish with the left over chicken……..assuming there is any!

When my nephew was small he was at my house a lot………… and whenever I said I was making chicken for dinner he wanted to know if it was the chicken with the sauce. Also in my family the crispier the skin the better. And this skin is crispy, crispy, crispy……..

So enjoy a dinner for two ……..twice!!!

Roast Chicken Collage

Simple Roast Chicken
Author: 
 
Ingredients
  • One 2- to 3-pound chicken
  • 1 tablespoon Kosher salt
  • Freshly ground black pepper
  • 2 teaspoons minced thyme
Instructions
  1. Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out.
  2. Salt and pepper the cavity, then tie the legs of the bird together. Tying the chicken helps it cook evenly, and it also makes for a more beautiful roasted bird.
  3. Now, salt the chicken— (1 tablespoon). I know it seems like a lot but it makes a nice uniform coating that will result in a crisp, salty, flavorful skin. Season to taste with pepper.
  4. Place the chicken in a roasting pan and roast for 50 -60 minutes or until internal temperature is 165*. While the chicken is roasting, leave it alone,don’t baste it, and do not add any liquid.Remove it from the oven and add the thyme to the pan. After it is out of the oven,baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. Reserve the juices that are in the bottom of the pan. You can use some to dip the chicken in ( the juices are beyond delicious) or you can save it to flavor a dish using any left over chicken.
  5. The preparation is meant to be rustic Serve with a simple green salad.

 

 

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Quick Easy BBQ Chicken Pizza

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So it’s Date Night recipe time. Not every date night has to be some fancy smancy take all day to prepare ordeal. Sometimes you just want a quick and easy idea so you can watch that movie, or listen to music, or whatever you do on your date night……wink wink….

Quick Easy BBQ Chicken Pizza

Continue reading “Quick Easy BBQ Chicken Pizza”


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Pork Tenderloin for Two

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Cooking for two………easier said than done! In my section “Date Night Dinners”….. Cooking for “date night ” should not be an OMG moment. Check back on Thursdays for that something special for your date night ………sized just right!

Pork Tenderloin for Two Recipe

 

Pork Tenderloin for Two
Author: 
Recipe type: Center of the Plate
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Easy and quick pork tenderloin.
Ingredients
  • ¾ - 1 pound pork tenderloin, trimmed
  • 1 large onion sliced
  • 1 teaspoon dried thyme (1 tablespoon if using fresh)
  • ½ teaspoon dried rosemary (1½ teaspoons if using fresh)
  • 2 cloves garlic minced
  • 2 teaspoons olive oil
Instructions
  1. Preheat oven to 400*
  2. Trim tenderloin of any fat or sliver skin.
  3. Place tenderloin on baking sheet and cut a slice down the middle of the tenderloin. Do not cut completely through. You just want a valley for the onions.
  4. Saute onions, thyme, rosemary, and garlic in the olive oil until just turning translucent and the herbs are fragrant.
  5. Spread the sautéed onions down the valley you created in the tenderloin.
  6. Bake for 30 minutes or until an internal temperature of 145*.
  7. Remove from oven and allow to rest for 5-10 minutes.
  8. Slice and serve.

 


 

 

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