Fall is in the air and it is obvious with the dinners we've been enjoying this past week. I made a whole roasted chicken a few nights ago, with garden-fresh red potatoes and sauteed zucchini and onions. It was a good, hearty meal. Mike asked why we don't have it more often, I replied with it's a wintertime meal (at least for me). You know how it's hard to cook spaghetti on a sunny day? It's hard for me to cook a chicken in the summer, too. Perhaps it's just me, but good thing we have about 9 months of fall/winter ahead of us. Plenty of evenings to enjoy more meals like this.
Although I did not include the recipes for the potatoes or zucchini and onions, they are easy. I just boiled potatoes and topped them with a little palm shortening and sea salt and the onions and zucchini I sauteed in palm shortening and seasoned with a little sea salt. Enjoy!
Whole Roasted Chicken
1 whole chicken
1 Tablespoon garlic, minced
1 Tablespoon olive oil
1 teaspoon sea salt
1/2 teaspoon cayenne pepper
Preheat oven to 350 degrees. Empty cavity of chicken and rinse out, then place in a glass baking dish. Drizzle Tablespoon of olive oil throughout entire chicken, including the inside. Sprinkle the minced garlic, sea salt and cayenne pepper throughout, as well. Bake for about an hour and fifteen minutes, until chicken is done. Check with meat thermometer.