Perfect Roasted Chicken

I'd much rather endure subzero temperatures and have to warm myself up with extra layers and extra hot hot chocolate than suffer through the triple digit days we've been experiencing here in Southern California. Yes, Dad, I know running that A/C costs money, but I have to do it!! That being said, why would I decide to roast a chicken when the outside temperature is just a few hundred degrees cooler than the temperature inside my oven?! Why, why, why? Because roasted chicken is THE BOMB!!!!!! Man, I almost couldn't handle the sound of the buttery skin crackling in the heat while the potatoes boiled on the stove. That was a long two hours let me tell you! I served this chicken with some light and fluff mashed potatoes and one of the simplest vegetable side dishes in the world! Enjoy this meal...on a Sunday afternoon...when it's not over 100 degrees outside... :)

Much food love,
Michelle

Perfect Roasted Chicken
Source: Me
Serves: 4-6

Ingredients:
1 roaster chicken, about 4-5 pounds
1/2 stick unsalted butter, cubed
salt and pepper
dried parsley
dried thyme
(other good seasonings might be garlic salt, oregano, or marjoram)

Directions:
Preheat oven to 425. Meanwhile, clean out the inside of the chicken discarding the insides. Wash the chicken with cool water inside and out and pat dry with several paper towel. Transfer chicken to a rectangular roasting pan breast side down...YES, you have to do it that way so that the breast meat is inevitably moist; you can't go wrong with it upside down. Sprinkle the insides and top with salt and pepper. Sprinkle thyme and parsley on the top. Dot the top of the chicken with the cubed butter. Place in oven and allow to roast for at least an hour and a half up to two hours--the juices in the thigh must run clear. Serve with the mashed potatoes and veggies that follow.


Fluffy Mashed Potatoes
Source: Me
Serves: 6

Ingredients:
6-7 Russet potatoes, washed, peeled, and cut up into 1-in cubes
water for boiling
1/2 stick unsalted butter
2 T bacon bits
5 green onions, chopped
a splash of milk
3 T sour cream
salt and pepper

Directions:
Put the cubed potatoes into a deep stock pot and cover with water. Put a lid on it and bring the water to a boil on high. Reduce heat to medium-high and boil until the potatoes are fork tender. Drain the potatoes and transfer back to the stock pot. Add in the butter, bacon bits, green onions, milk, sour cream, salt and pepper. Using a hand mixer, blend everything together until the potatoes are smooth and creamy. Taste and re-season as needed.


Simple, Cheesy Veggies
Source: Me, well my mom really
Serves: 4-6

Ingredients:
1 bag frozen vegetable blend that contains carrots, cauliflower, and broccoli (any 10-16 oz will feed 4)
3 slices American cheese--just do it! It's good!
a splash of milk

Directions:

Steam the veggies until they are just tender; don't go too long because they'll be mushy! Drain the water and transfer back to the hot pot. Add in the splash of milk and the cheese slices. Stir until the cheese is melted. Yummm!