When we started looking at the holidays this year, we were not certain what we would do for Christmas Day itself, or if we would go somewhere. Since we had not made plans, and Mom and Dad were not going anywhere either, I decided to cook.
With Mom and Dad coming over, I decided to make something with meat. I don’t cook (or eat) meat much any more, but I haven’t gone full vegetarian yet. I looked around Whole Foods for what looked good and settled on chicken. I picked up a whole chicken and decided a roasted chicken would be good for the holiday.
When trying to figure out how to cook the bird, I fell back on tried and true methods. I butterflied the chicken so the breast and thighs would cook evenly and not result in under done or dried out meat. I made a rub/marinade/seasoning of rosemary, garlic, salt, orange and olive oil. I mixed those together well and spread the mix under the skin of the chicken and over the whole bird. I let this sit in the fridge this morning then rosted the bird at 400 degrees for about 40 minutes. I will say, it was a pretty bird, and it actually tasted pretty good.
To go with the chicken, I made some old favorites – sweet potato wedges, Brussels sprouts and a kale/quinoa salad that I love. I didn’t do anything fancy, but I think it all came together well. (especially the salad – I think that was my favorite part of dinner.)
Mom made dessert … Mom always makes good desserts and her (with the exception of pies) are generally a bit fancier than mine. For today, Mom made a trifel – a strawberry and lemon dessert that not only looked beautiful, it tasted great.
- 1 ~3 lbs chicken
- 3 sprigs rosemary, chopped fine
- 3-4 cloves garlic, chopped fine
- 1 teaspoon salt
- juice of 1/2 orange
- zest of 1 orange
- 2 tablespoons olive oil
Chop the rosemary and garlic. Mix together with the zest of the orange, salt, juice of 1/2 orange and thenolive oil. Mix well. Butterfly the chicken then detach the skin from the breast meat. Rub the orange rosemary mix over the chicken, under the skin, and stretch the skin back over the chicken. Rub the chicken with the remaining mix. Cover (I use a large zip lock bag) and refridgerate until ready to cook.
Set out while the oven heats to 400. Spread the chicken on a roasting pan on rack so the breast is plumped a little and the legs splayed a little. Roast for about 40 minutes or until the juices run clear. Let rest for five mintutes before carving.
Hope everyone had a wonderful holiday. Enjoy the full moon tonight.