Over the weekend I wasn’t feeling good, and I sure didn’t want each post to start with “I’m still sick”. I needed to just focus on getting better, relaxing and getting enough rest! I slept most of the weekend and it felt great. Then, once Monday rolled around I just couldn’t get in the right frame of mind to blog. But it was nice to catch up on some of yours.
Anyway, remember Turkey Bingo from last week? Well, the chicken has been thawing in my fridge and last night I finally roasted the damn thing. This was the first time I ever prepared a whole bird — and I was nervous. So I went toFood Network for some help.
I laid out my “stuffing” materials: 1 halved lemon, 1 head of garlic cut crosswise, and a bunch of thyme, salt and pepper:
After rinsing my bird and patting him dry, I seasoned him with salt and pepper and stuffed him with the lemon, garlic and thyme. I didn’t have kitchen string, or I would have tied his legs closed. I also gave him a butter bath and seasoned the outside with more salt and pepper.
After chopping up my veggies: 1 sweet potato, 3 parsnips, 1/2 yellow onion and 1/2 bag of baby carrots, I seasoned them with salt, pepper, more thyme and tossed them with some olive oil.
Right about now I thought “this is waaaaay too much thyme”. But I trusted Ina, and I’m so glad I did! I placed the bird on top of the veggies and threw it all in the 425 degree oven for about 1 hour and 30 minutes.
The house smelled amazing. Jason came home and said the garage smelled phenomenal. It wasn’t too much thyme. Thank God.
Other than roasting the bird the wrong way (he was upside down…) the whole process went well! And it turned out so good. This is my plate:
Haha, no, this is most of the meat I carved off the chicken. I won’t show you any carving pics because I did a pretty terrible job. Oh well. But look at those veggies — most pieces were almost crispy from the roasting — delicious!!!
*I hope you all have a fantastic holiday — be safe and have fun!!!
hearty congrats on roasting the chicken!!! way cool! i am too intimidated to try…but that should probably be a “life’s bucket list” to do item!
i feel your pain on being sick…was confined to my bed for 36 hours straight on monday with a flu bug – NOT fun. glad you’re better in time for your thanksgiving celebrations! enjoy!
is it random that i think ur bird has such a cute bum..theres something really cute about it roasting in there.. “thats right chicken, ur too pale and need a tan..enjoy ur little sauna session” lol ❤ YUMMMMMM ❤
I’m glad you’re feeling better and I am SO impressed with your bird!! I’ve never roasted a whole chicken before and am a bit intimidated, but I want to try it! Especially after your’s came out looking so delicious 🙂
back in the day i used to watch TONS of food network and i watched Ina. Alot. She roasts a chicken every fri nite for jeffrey, her hubs, who travels from their house in the burbs to manhatten. i am not kidding, i know a lot about this woman…who cooks with more eggs, butter, garlic, and meat than i ever will in a lifetime but i love her!
Glad you’re feeling better! The exact same thing happened to me, except I was just busy and out of town instead of sick. But then Monday rolled around and I had absolutely no blogging mojo:( I think it’s back though!
Your chicken looks AMAZING!! I always had a hard time trying to figure out the “breast side down” issue…I could never tell which side was the back, LOL…I’ve gotten better at it over the years. Not really sure how much it makes a difference.