Herb Roasted Chicken

One of my favorite meals has always been a Roasted Chicken with Mashed Potatoes and Steamed Green Beans. 

Recently, it's been windy, cold and very unlike springtime. On a blustery day, fit enough for Pooh to holler "Oh Bother!" and Piglet to wrap his scarf tighter, I decided on a comfort meal. 

I had a small chicken thawed, a day I was working from home, and time on my hands.  

My partner has a long commute. On the days I work from home, I like making the time to have a nice dinner ready when he arrives home.  It's nice to have him walk in, snatch a kiss, pass him a glass of wine, sit down and have a relaxing meal together. 

A small chicken is just right for two people, it gives us two meals and a few sandwiches for lunches, at work. 

It isn't fancy, doesn't require hours of preparation or confusing steps to roast a chicken.  It's a basic meal. Comforting, easy and traditional.

Herb Roasted Chicken

• 1 Roasting Chicken
• 1 Medium Whole Onion (peeled)
• 1-2 Tbsp Olive Oil
• 1 tsp Dried Parsley
• 1 tsp Dried Ground Sage
• 1 tsp Dried Rosemary
• 1/2 tsp Dried Ground Thyme
• 1/2 tsp Ground Pepper
• 1 Tbsp Garlic Powder
• Kosher Salt 
• Kitchen Twine

Pre-Heat Oven to 400 F.

Wash Chicken and dry with paper towels inside and out. 

Rub interior cavity of Chicken with Kosher Salt.

Insert whole peeled Onion. Tie Chicken legs closed. 

Rub Olive Oil over the outside of chicken. 

In a bowl  or mortar and pestle, combine Dried Herbs, Garlic Powder and Ground Pepper.

Grind all herbs to a fine powder. Sprinkle herbs mix generously over the entire out side of the chicken. 

Place in Oven. Bake at 400 F for 30 minutes.

Drop Temp to 325 F

Bake for 2 hours or until meat thermometer reads 165-170 F.

Rest Chicken for 10-15 minutes. Carve and Serve. 

In the Spring,  Steamed Asparagus is a nice change in place of  Green Beans.  Rice, with butter (or margarine), can replace the Mashed Potatoes for a lighter meal. 

This meal is a Gluten Free Option for Celiacs or Gluten Sensitive people.  

The recipe for the chicken is also Dairy Free for Lactose Sensitive persons.

Time Away.. Back for St. Patrick's Day.

I started this blog a couple of years ago with the intent of posting at least once a week. It seems like every time I decide to get started again, some disaster draws my attention elsewhere.

In June of 2017 I lost my father unexpectedly.  On June 27th I returned from Virginia to my parents' home in the Mid-West US. Sadly, by June 30th my dad had passed away.  We sent him on with full military honors on July 7th 2017.

Fast forward to late October... my mother had heart issues develop. In early November, I was back in the Mid-West to help her recover from open heart surgery. I returned to Virginia in early December.

Holidays, work and other life obligations have kept me rather busy.

Over the last month, we have had four major storms, power outages, snow and general seasonal chaos. I'm ready for a break! :) It is supposedly Spring.... I still have snow in my back yard. :(

Some of the best meals are "comfort foods" old staples that we remember warmly. Sunday Dinners, Holiday Gatherings and Quiet Celebrations. We all have favorites.

For the next few weeks, I'm going to focus on simple staple meals my family enjoyed together around Easter-time.

It's a bit late, but we had a recent Holiday in my home.  Saint Patrick's Day was low key here. My partner, and I chose to stay at home, pour some Stout, and cook the traditional Corned Beef and Vegetables.

Corned Beef Brisket with Vegetables

• Corned Beef Flat Cut Brisket (Points are ok, I just prefer the flat cut)
• Large Onion
• 2 Cloves of Garlic sliced.
• 1 Head Green Cabbage
• 6-8 Peeled Potatoes
• 1 lb Baby Carrots
• 1 Tbsp Pickling Spice
• 2-4 Bay Leaves

Remove Brisket from wrapping, rinse well.
Place Brisket, Onion and Garlic in large pot, cover with water.
Add Pickling Spice and Bay Leaves.
Cover pot. Bring to a rolling boil on High Heat.
(Corned Beef will boil over so make sure to be close and keep watch)
Drop Heat...Simmer for about 1 hour on very low heat.
Peel potatoes and add to pot. Cook for about 20-30 minutes.
Add in Baby Carrots, cook for 10-15 minutes more.
Quarter the head of cabbage and place the quarters point side down in the water.
Cook for 10-15 minutes until bright green and softened.

Remove from heat. Place meat on cutting board, let rest for 5 minutes. Slice about 1/4 to 1/2 inch portions.

Remove vegetables from broth Serve with Meat and Bread.

I usually serve this with Guinness or a good Irish Stout.

This post is a bit late for this year. But, most grocery stores have Corned Beef on sale at deep discounts right about now. If you'd like a cheap, easy meal this would be it for this week. :)