Last week, I decided to do something I had never before done in my life: roast a whole chicken.
I was flipping through the meal delivery service Plated‘s new cookbook (Plated) and I saw a beautiful looking whole roasted chicken over potatoes and I thought: that’s it. It’s time! Time to roast my first chicken.
And spiralize the potatoes, of course.
For the potatoes part, I made my spiralized oven-baked curly fries and tossed them with the pan juices from the chicken to create literally the world’s most delicious potatoes. I’ve certainly never tasted anything more delicious! And I think you’ll believe me once you make this recipe.
Anyway, so the roasting of the chicken. The recipe is easy to follow, but I made a few adjustments – like adding garlic powder to the potatoes and using Herbes de Provence (you can find it here) instead of the French rub they suggest (because I figured if I don’t have the ingredients for the French rub in my kitchen, many of you may not either!)
The chicken tasted absolutely delicious, moist, and filled my kitchen with aromas I can only image were always in Julia Child’s kitchens.
However, I didn’t do it “right.” Instead of letting the chicken cook breasts up, I cooked it with the breasts facing down into the pan. Thus, the skin on the breasts didn’t crisp up like they’re supposed to. This turned out to be a blessing in disguise, because it turns out – when you roast the chicken breast side down, the breasts cook in the juices from the chicken and become much more tender.
Next time, I’m going to simply flip the chicken halfway through roasting it so it gets evenly juicy and crispy skinned.
Lesson learned: embrace those “oops” moments and don’t take cooking too seriously. If yours doesn’t look like the final picture in a book, it’s okay – all that matters is how it tastes! And in this case, it tasted divine. Plus, luckily, cooking is much more amenable than baking. Maybe that’s why I’m a horrible baker?
And I totally recommend the new Plated cookbook – it has so many easy, seasonal recipes (with tips on how to tweak it each time depending on the time of year) and the images are beautiful.
Have you ever roasted a chicken before? What was your experience?
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