I want to be one of those people who roasts a chicken every Sunday, and then does creative things with it all week. To me, this is the quintessential sign of being a homemaker.
I realize most homemakers are married with children, and not 26 and living with their sister and brother-in-law.
Most true homemakers probably also existed in the 50s. I’m a feminist, I swear! But I think being a housewife could have been my calling.
Remember when I told you about this amazing DIY gift idea?!
Look how pretty!
While loitering in my kitchen one day wearing my apron with my hair in rollers, I was lovingly gazing at my little windowsill herb garden. That’s when I decided I needed to chop them up and stuff them in a chicken! And roast it.
Herb Roasted Chicken
2 tablespoons chopped fresh herbs
4 tablespoons room temperature butter
2 cloves garlic
4-5 lb chicken
salt and pepper
1/4 sweet onion
I chopped up some parsley, sage, thyme, basil, and chives. Do these go together, like officially? I don’t know. But they worked for my buds.
Taste buds, that is. I didn’t share my chicken with friends.
Stir the herbs and minced garlic into the butter, and then add salt and pepper. And lemon zest!
Remove the innards from the chicken and pat it dry. Rub it all over with your herby butter. I had a hard time getting it to actually stick to the chicken skin, but you can kind of just clump it on and shove it under the skin. It works.
Stuff a quartered lemon and some big onion slices inside the chicken, and prop it up on a rack over a broiler pan.
I’ve roasted a chicken before, but this is my new favorite cooking arrangement. The skin on the bottom gets crispy, AND I shoved some potatoes under there to cook in all the chicken juice and the melted butter that falls off the chicken.
Roast at 450 for about 15 minutes, then lower the heat to 350 and cook 20 minutes per pound.
I did nothing creative with this chicken. Unless you consider eating the leftovers cold, standing over the sink, sprinkling sea salt on each individual bite “creative.”