Sometimes you just have to let the appliances do the work and go back to reading your book. Lazy doesn’t fully describe my day. I knew it was going to be this way yesterday when I was cooking away and on my feet for over 12 hours. I promised myself a lazy day, but I do that often. Most of the time I end up being at least partially productive.
A bowl of cereal for breakfast, hoppin’ john and rice for lunch (Tony fixed this yesterday while I was cheffing at a private party – YUM), napping and book reading filled the remainder of the day.
What’s for dinner? Lots of choices, still working through leftovers from the holidays and the seemingly continual runs for provisions. Tony had picked up a whole chicken on Wednesday (just in case) and the choices were leftovers, roasted chicken, or something that required more effort. Roasted chicken it is.
I prepped the chicken, put the already prepped asparagus on a sheet pan for roasting after the chicken, and asked Tony to peel potatoes for our stand-by: smashed ‘taters with sour cream. I headed off to the shower.
Once the chicken was roasted, the oven went up and the asparagus went in. Potatoes were mashed, and Lauren and I threw together a sauce with the rosemary infused pan sauces. Dinner was done. Active time, maybe 15 minutes. Pleasure time: I’m still thinking about it hours later.
The crust on the bird was crispy and flecked with crunchy salt and coarsely ground pepper. The flesh was succulent, tender and oh, so delicious. The smooth and tangy smashed potatoes and crispy, oven roasted asparagus were the perfect sides for a simple, satisfying meal.
Rosemary Roasted Whole Chicken with Pan Sauce
1 whole chicken, about 3 pounds
Kosher salt and pepper
3-4 short stems fresh rosemary
4 cloves garlic, unpeeled
2 Tbls flour
1/4 cup white wine
1/2 cup heavy cream, chicken broth or water
Place the rosemary and 2 of the garlic cloves in a small roasting pan. Seat the chicken over the herbs and place the other two garlic cloves inside the chicken. Drizzle olive oil over the chicken and liberally salt and pepper the bird. Preheat the oven to 375 degrees.
Roast the chicken for an hour and 15 minutes, or until the juices run clear when pierced, or the internal temperature registers about 165-170 degrees. Remove the chicken from the pan and place on a cutting board. Cover with foil or a clean kitchen towel. Remove the large pieces and stems of rosemary from the drippings.
In the roasting pan atop the stove, heat the drippings and sprinkle the flour over the pan. Whisk until smooth and thickened. Pour in the wine and allow to simmer until reduced. Add the remaining liquid and whisk until smooth, hot and thickened, about 3 minutes. Keep the sauce warm while you carve the bird into pieces. Serves 3-4.