You heard me...well, you read correctly. There are many ways to roast a chicken. I've used a roasting pan with a rack and a broiler pan under high heat. It's always propped up on something so that the juices flow down.Lately I've been using baby carrots. It's great when roasting thighs or breasts because they are relatively even. You could use onions, celery, potatoes, or even parsnip. Just chunk them evenly and line the bottom of whatever pan you choose to roast with. Then place your chicken or parts on top.
For dinner we had thighs (D and I like dark meat). The carrots don't need any seasoning at all since they baste in chicken juices the entire time. Liberally salt and pepper thighs on all sides. In a hot oiled skillet sear chicken skin-side down first (about 2-3 minutes). When crisp, turn and sear other side. Place on top of carrots with skin-side up. Sprinkle thyme on top. Fresh is best but dried works, too.
Roast in preheated 350*F oven for 30 minutes. When done, juices will run clear. If juices are reddish or pink, put it back in. Check again in 5 minutes.
See, it's so easy. Start some brown rice in the cooker before working on the chicken and it turns out to be less than 10 minutes of prep for dinner, then sit back and watch The Daily Show with Jon Stewart on TiVo. Dinner should be done after the "Moment of Zen."
Scoop out some rice, have a side of carrots and take a little bit of thyme...chicken, that is. Dinner is served, the easy way! Enjoy.
2 comments:
I have been doing the carrot prop with Cornish hens since the girls were little! When you get old the memory goes! It is on the "most requested receipe list" from Mom. Glad to hear you are settling into the Portland dining scene! Miss you and Danno!
i was going to say something too! i vaguely remember mom telling me that before, she used to roast them around the cornish hens, but when she was cleaning the pans once i told her why not put them underneath? and she has since. i could be wrong. ask her.
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