Friday night Alex and I stayed in and cooked, and I was really pleased with the results. I had picked up a chicken earlier in the week, and decided Friday would be a good a day as any to roast it up. (As a side note, I got my chicken from a vendor that goes by the name Bacon Hypnosis. If there ever was a time that you should buy something from someone just for their name, I think this might be one of those times! Apparently they also raise a few chickens along with their signature item.)
I had gotten a pretty small chicken as I wasn't sure how much it was going to cost me, but this guy had plenty of meat for both Alex and I for dinner, and leftovers that I'll make soup and stock with.
Roast Chicken:
I cleaned the bird in warm water, then rubbed him all over with olive oil and put it in a glass baking dish. Then I stuffed him with some yellow onion, a few garlic cloves, which I also placed under the wings and legs, and some chopped celery. Then I sprinkled it with rosemary, thyme, oregano, and garlic powder.
We roasted it in the oven for about 1 hour and maybe 20 minutes at 350 degrees, until the thickest part was about 170-180 degrees. I took it out after 30 minutes and then every 15 or so to baste it with the drippings and some melted butter.
The chicken was moist and tender and smelled almost like Thanksgiving. YUM!
While the chicken was roasting, I also put 3 ears of corn in the oven for about 30-40 minutes and these also turned out delicious!
As a side, I decided to give Pioneer Woman's Red Pepper Risotto a try, and it was a winner for sure. The last risotto I made was much too heavy. This one was just the right amount of creaminess and went great with the chicken and corn on the cob. I made it according to her recipe, with about 1/2 C of Parmesan and a TBS or two of goat cheese.
I also made a tasty salad to start things off, fresh arugula, red and yellow cherry tomatoes, with goat cheese tossed in a balsamic vinaigrette.
The dressing was super easy to make, mix your olive oil and balsamic vinegar in a 3-1 ratio (I did 3 TBS Olive Oil and 1 TBS vinegar and had leftover) a bit of dijon mustard (I used 1/4 tsp), a pinch of sea salt, pepper, and a little pinch of sugar.
I loved this salad, arugula has so much more flavor then lettuce and the goat cheese went together perfectly with everything!
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