Blog
Tag: Dinner Suggestions
Are you a toast burner??
by Danielle
Excerpts + Food & Drink / June 03, 2011
Are you one of those people who have no idea what to do in the kitchen? Have you just moved out from your parent's house and now have to fend for yourself in the kitchen? Well, do we have a great cookbook for you. Filled with easy step by step intructions and tips for the non-foodies out there, The First Real Kitchen Cookbook is a must have.
Personally I find roasting a chicken the most easiest dinner to make. Here's a recipe below. Make it up and have your friends and/or family over to take a taste. They'll wonder what came over you! Enjoy!!
Roasted Chicken with Roasted Thyme Potatoes
ROASTED CHICKEN
1 whole chicken (4 to 5 lb/1.8 to 2.3 kg)
3 tsp minced fresh thyme
One 2/3-oz/20-g package fresh thyme
1 clove garlic
¼ cup/60 ml fresh lime juice2 tbsp honey
1 tbsp olive oil
Salt and pepper
ROASTED THYME POTATOES
2 lb/910 g small red potatoes (6 or 7)
2 tbsp olive oil
Salt and pepper
5 tsp minced fresh thyme
To prepare the Roasted Chicken: Preheat the oven to 350°F/180°C/gas mark 4.
Rinse the chicken under cold water and discard any parts from the cavity. Put the chicken in a roasting pan/tray and pat dry with a paper towel/absorbent paper.
Remove 2 tbsp of the thyme leaves from the stems and reserve. Put all of the stems inside the cavity of the chicken. Loosely tie the legs of the chicken together with kitchen string right above the knobby ends of the leg. (This helps the chicken cook evenly.)
Peel and finely chop the garlic. Put the garlic, 1 tsp of the thyme leaves, the lime juice, honey, and 1 tbsp olive oil in a small bowl and stir until combined. Brush some of the mixture over the chicken and season it on all sides with salt and pepper. Roastthe chicken, brushing with the remaining glaze every 20 minutes.
Cook for 60 to 75 minutes, or until the juices from the thigh run clear when poked with a fork or the internal temperature reaches 160°F/70°C.
To prepare the Roasted Thyme Potatoes: Cut the potatoes in half and put them on a baking sheet/tray. Sprinkle the 2 tbspb olive oil over the potatoes and toss until completely coated.Sprinkle with the thyme leaves. Bake for 30 minutes, or until golden brown and tender.
Remove the thyme stems from the chicken cavity and place the chicken on a large serving plate. Spoon the potatoes around and serve immediately.
Cooking Tip
If you only need 1 or 2 tbsp, look for the biggest stems, pull off any small stems, then wrap your fingers around the stem and pull gently to remove the leaves. If you need more than that, get out the scissors and start snipping the leaves off the stems.
