Roast chicken

[ksmith]

The original recipe was from Ina Garten/Barefoot Contessa. I didn't have fresh thyme, so I used the stuff I dried myself last year. I also had sage that I had dried. Coriander. No fennel, so I used onion. Tossed the celery, carrots, and onion with salt, pepper, powdered sage leaves and ground coriander. Mixed the last of the dried thyme with some rubbed sage and butter and worked that under the skin of the breast--that's the dark region you see in the photo.



It came out really good. The roasted carrots tasted sweet, and the onion tasted caramelized. I was good for once, and let the chicken sit covered with foil for 20 minutes after I removed it from the oven. That did help keep the juices in the meat, which was good because even though I used a temp probe, I still lost track of the temp. Once the meat hit 150F or so, it took off quickly--within a couple of minutes, it was past 160F and rising.

Anyway, good chicken. I served it with sweet potatoes that I peeled and cooked with salt pepper and dried thyme, then mashed with nutmeg, crème fraiche and butter.



Full. That's me.

Comments

[mindyklasky.livejournal.com]

Looks *beautiful*! (And I'm not a fan of fennel, so any substitution is high on my list!)

[kristine-smith.livejournal.com]

I can eat fennel, but the selection in the grocery store looked pretty mangy, and I did have onion to use up. Basic yellow cooking onion. I was surprised at the sweetness.

[(Anonymous)]

::laughs:: I adore fennel, but you can have my share of the thyme.

I'll have to try that recipe. It sounds really good.

A

[kristine-smith.livejournal.com]

I've tried it several times--with the odd change here and there--and the chicken always stays juicy.