I always find myself blogging in the most unexpected places! Right now I’m in a (currently) unused journalism lab on campus. I hope a class doesn’t come in because I’m super-sleepy and I’m loving the peace and quiet. My full bed gets a little too full when you take my our sleeping styles into account. (I’m a four-pillow s p r e a d e r. I’ll admit it. blush)
Squished sleeping aside, I’m loving the whole live-with-your-boyfriend thing. Things get cleaned up twice as fast, there’s always somebody to watch awful TV with AND cooking for two is way more fun than cooking for one, especially when your recipe-tester goes on and on about how delicious your lemon-herb roasted chicken is:
And he was totally right. This was so good. The kind of good that has you saying “MM!” out loud after every couple of bites.
I actually got everything ready for Arc before I left for class, and then instructed him to put it in the oven for me when it was time. When I came home the loft smelled wonderful and we had a romantic dinner for two ready to go!
I didn’t have a recipe to go off of, I just stuffed the chicken with onion and lemon, rubbed sea salt and herbs under the skin, and, my mom’s trick, let me bold it for ya:
I set the chicken down on a bed of veggies. They absorb the juices and make the most fantastic sauce that you can reduce further if you have the time/willpower to resist the smell ^~
Arc doesn’t like carrots and I’m not a potato fan so I cut up a bunch of celery and onions, tossed them with olive oil and made a little “bed” for my chicken on top of a baking pan. Then I covered the baking pan in plastic wrap (chicken and all) and put it in the fridge for later. I think stuffing the chicken with the onion and lemon and letting it sit had a lot to do with how flavorful this was.
Something about this picture makes me laugh…
It does a great job of summing up the meal, though: super-tender herbed chicken stuffed with lemon and a rich veggie “jus.” I roasted up a head of cauliflower on the same baking pan (I left some of the juice behind) and the cauli took on all of the yummy flavors. I also threw an unpictured salad together with artisan lettuces, pumpkin seeds and a sweet onion dressing.
This is just the kind of easy, elegant (if you ignore the messy juice in the photos, oops!) meal that I always imagined myself making for my boyfriend/husband/family “someday.”
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Lemon-Herb Roasted Chicken
Don’t be deceived by how good this tastes – it’s easy!! It only takes minutes to prepare and about two hours to roast. It’s going to be one of our go-to weekday meals for sure!
- 1 organic roasting chicken
- 1/2 of a sweet onion
- 2-3 cloves garlic
- 1/2 of a juicy lemon
- 5-6+ stalks celery
- Italian Seasoning, Dried Thyme & Sea Salt to taste.
- Wash and dry your chicken, remove the giblets if they’re in there, and remove any excess fat.
- Cut between the skin and the breast to make a “pocket.” Fill a little bowl with spices (about 1 tbsp each of italian seasoning, thyme, and sea salt) and rub this all over the outside AND inside of the chicken.
- Cut your half onion in half. Rustically chop one of the quarters, dice the other.
- Place the onion inside the cavity.
- Squeeze lemon over chicken and push lemon into cavity behind the onion.
- Cut up 2-3 garlic cloves. Put a few pieces inside the chicken cavity, reserve the rest.
- Finely chop your remaining quarter onion, garlic cloves and 5-6 stalks of celery.
- Toss celery-onion-garlic mixture in olive oil and place beneath chicken in a “bed-shape.”
- Set your chicken on top and bake according to weight. (Ours took 2hrs at 375)
- Let sit, then serve with spoonfulls of veggies & jus.
- Optionally: reserve some of the jus, toss cauliflower florets in juice and broil for a yummy side.
☀
I hope you try this. It’s so easy! I’ve got to head to the gym now, but I wish I was heading for leftovers instead ^~ that’ll motivate me. I’m meeting one of my super-gorgeous, super-fit friends for a lazy bike workout so we can get our magazine on. We’ve got Clean Eating, Elle and Women’s Health ready to go (typical ^~). I’m hoping to walk away with some yummy holiday recipes to try from Clean Eating.
I love that through the healthy living blogging community I have found readers and writers who TOTALLY understand bringing a cooking magazine to the gym. I used to feel a little silly about it. Now I settle down, open the page and giv’er ;)
Questions for you!
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I always find myself blogging in the most unexpected places! Right now I’m in a (currently) unused journalism lab on campus. I hope a class doesn’t come in because I’m super-sleepy and I’m loving the peace and quiet. My full bed gets a little too full when you take
myour sleeping styles into account. (I’m a four-pillow s p r e a d e r. I’ll admit it. blush)Squished sleeping aside, I’m loving the whole live-with-your-boyfriend thing. Things get cleaned up twice as fast, there’s always somebody to watch awful TV with AND cooking for two is way more fun than cooking for one, especially when your recipe-tester goes on and on about how delicious your lemon-herb roasted chicken is:
And he was totally right. This was so good. The kind of good that has you saying “MM!” out loud after every couple of bites.
I actually got everything ready for Arc before I left for class, and then instructed him to put it in the oven for me when it was time. When I came home the loft smelled wonderful and we had a romantic dinner for two ready to go!
I didn’t have a recipe to go off of, I just stuffed the chicken with onion and lemon, rubbed sea salt and herbs under the skin, and, my mom’s trick, let me bold it for ya:
I set the chicken down on a bed of veggies. They absorb the juices and make the most fantastic sauce that you can reduce further if you have the time/willpower to resist the smell ^~Arc doesn’t like carrots and I’m not a potato fan so I cut up a bunch of celery and onions, tossed them with olive oil and made a little “bed” for my chicken on top of a baking pan. Then I covered the baking pan in plastic wrap (chicken and all) and put it in the fridge for later. I think stuffing the chicken with the onion and lemon and letting it sit had a lot to do with how flavorful this was.
Something about this picture makes me laugh…
It does a great job of summing up the meal, though: super-tender herbed chicken stuffed with lemon and a rich veggie “jus.” I roasted up a head of cauliflower on the same baking pan (I left some of the juice behind) and the cauli took on all of the yummy flavors. I also threw an unpictured salad together with artisan lettuces, pumpkin seeds and a sweet onion dressing.
This is just the kind of easy, elegant (if you ignore the messy juice in the photos, oops!) meal that I always imagined myself making for my boyfriend/husband/family “someday.”
Don’t be deceived by how good this tastes – it’s easy!! It only takes minutes to prepare and about two hours to roast. It’s going to be one of our go-to weekday meals for sure!
- Wash and dry your chicken, remove the giblets if they’re in there, and remove any excess fat.
- Cut between the skin and the breast to make a “pocket.” Fill a little bowl with spices (about 1 tbsp each of italian seasoning, thyme, and sea salt) and rub this all over the outside AND inside of the chicken.
- Cut your half onion in half. Rustically chop one of the quarters, dice the other.
- Place the onion inside the cavity.
- Squeeze lemon over chicken and push lemon into cavity behind the onion.
- Cut up 2-3 garlic cloves. Put a few pieces inside the chicken cavity, reserve the rest.
- Finely chop your remaining quarter onion, garlic cloves and 5-6 stalks of celery.
- Toss celery-onion-garlic mixture in olive oil and place beneath chicken in a “bed-shape.”
- Set your chicken on top and bake according to weight. (Ours took 2hrs at 375)
- Let sit, then serve with spoonfulls of veggies & jus.
- Optionally: reserve some of the jus, toss cauliflower florets in juice and broil for a yummy side.
☀I hope you try this. It’s so easy! I’ve got to head to the gym now, but I wish I was heading for leftovers instead ^~ that’ll motivate me. I’m meeting one of my super-gorgeous, super-fit friends for a lazy bike workout so we can get our magazine on. We’ve got Clean Eating, Elle and Women’s Health ready to go (typical ^~). I’m hoping to walk away with some yummy holiday recipes to try from Clean Eating.
I love that through the healthy living blogging community I have found readers and writers who TOTALLY understand bringing a cooking magazine to the gym. I used to feel a little silly about it. Now I settle down, open the page and giv’er ;)
Questions for you!