I have been cooking a lot lately, but posting very little. I blame the full time job. Do you know that there are some people who blog for a living? Those people must have rich husbands who do more than go to college.
What a life.
I made roast chicken though. I made it because my husband was gone for two. whole. months. doing an internship in San Francisco. When a loved one is gone for an extended period of time and then return home, you make a roast chicken to celebrate. It's just what you do.
Andrew loved it. I got more rave reviews from this meal than all other meals combined. It was so nice.The chicken was fall-off-the-bone tender and had a rich, herby flavor without being overwhelming or overdone.
Making a roasted chicken is simple, easy, delicious, and makes you feel like you're doing something really fancy like. It's a great feeling.
Slow Roasted Herb Chicken
- 1 whole chicken
- 2 TBS chopped sage
- 2 tsp dried rosemary
- 1 TBS chopped basil
- 1 bulb of garlic (4 cloves diced, 6 whole cloves)
- 2 TBS olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon cut length wise into 6 wedges
- 1/2 onion, chunked
- 2-3 sage leaves, whole
- 2-3 basil leaves, whole
- 1 cup white wine
- Remove the giblets and neck from the inside of the chicken. Rinse the chicken off under cold water, then use a paper towel to pat dry on the inside and out.
- In a bowl, combine: sage, rosemary, basil, diced garlic, olive oil, salt, pepper, and lemon juice from one wedge.
- Rub this herb mixture under the chicken's skin, leaving 2 TBS to rub on top of the chicken. Squirt some lemon juice on top of the chicken.
- Stuff the chicken's cavity with the garlic cloves, lemon wedges, onions, and extra sage and basil leaves.
- Let marinate over night.
- Put 1 cup of white wine in a glass cake pan or baking tray. Place the chicken in the baking dish and cook at 320º for about 2 hours.