Tuesday, February 1, 2011

Chickened Out . . . And In

Wow, thanks for all the interest and support on yesterday's post.  I had no idea this little dilemma was so relatable!  I was thinking that maybe I was needing a slap across the kisser to snap me out of it.  Well, once again, thanks for "gettin' me."

What did I make??


I am a lucky girl that I have such an understanding husband.  He just laughed and shook his head and told me how funny I was.  Yah, I'm a laugh a minute.

Then my sweet boy presented his thing-of-beauty report card and we celebrated by taking him out for dinner.  He picked the place, Noodles & Co.

Now, today I put on my big-girl panties and committed to a meal.  Here's what cooking . . .

My Roast Chicken

1 7.5 lb roaster chicken
4 large onions
8 potatoes
4 slices bacon, cut in half
4 TB butter, cut into pieces
fresh thyme
fresh rosemary
salt & pepper
1 8oz carton baby bella mushrooms, quartered

Preheat oven to 350.

Wash and half or quarter potatoes and onions, put in bottom of 9 x 13 pan.  Rinse chicken and place on top of potatoes.  Place one more cut up onion inside cavity along with one half slice bacon and one piece butter. 

Run hands between skin and meat.  Salt and pepper in there and push in several sprigs of the fresh herbs.  Arrange bacon on top of breast skin.  Sprinkle bits of butter over the chicken and vegetables in pan.

Place chicken in oven, uncovered, for 30 mins for every lb. of chicken. *When there is 15 minutes of cook time left, sprinkle in mushrooms and return to oven for final 15 minutes. 

Allow chicken to rest, covered with foil, for 10 minutes before carving.


Spicy Cranberry Chutney**

1/3 cup brown sugar
1/2 cup raisins
1 cup water
3 cups fresh cranberries
1 Granny Smith apple - peeled, cored and chopped
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1/4 cup chopped crystallized ginger
1/2 teaspoon red pepper flakes

In a saucepan, combine brown sugar, raisins and water; bring to a boil. Reduce heat to simmer and stir while simmering for 5 minutes. Stir in cranberries, apple and lemon zest; simmer for 10 minutes more.

Stir lemon juice, ginger and pepper flakes into the mixture before removing from heat. Serve chilled or at room temperature.


I was going to bake something for dessert, but the oven seems to be giving off a lot of "newness" smell (yes, I washed it out first), so I covered my chicken and have decided to forgo the baking for a while longer until it is broken in.

It's beginning to smell yummy!


weza said...

Oh my heaven that chicken sounds wonderful. I can just imagine all the beautiful smells filling your house. Once the 'newness'smell has burnt off of course. Enjoy your meal!

♥-Icy BC-♥ said...

Your recipe sounds so wonderful, and the sauce too. Can I come over for dinner? Or can you just pass me a plate through cyberspace?

The Quintessential Magpie said...

You are so funny, and the food sounds great. See, everything worked out! :-) I love it that you got to go out to dinner. LOL!

Debra@Common Ground said...

I had to read yesterday's post and I have to tell you, we do "take out" sometimes a few days a week, no problem there with me! But sounds like you christened her with a fabulous meal! YUM!!

Cindy Ellison said...

There is a chicken in the freezer that will be baked according to this recipe you just shared. I really liked the ideas of putting some bacon strips over the breasts and adding the mushrooms later.

Thank you!

Bobbi said...


Buttercup said...

The chicken looks great, but I am really taken with the chutney. I love all things cranberry and have bags frozen waiting for a cranberry craving.

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