I had roasted a chicken once before in my life…
And I burnt it.
In all honesty, I know what went wrong. I kind of got busy doing other things and ignored a little beeping that came from the direction of the oven. Apparently, heeding your timer’s call is a very important part of serving a cooked chicken that’s edible.
And maybe it wouldn’t have been so bad had I been able to turn the pan juices into a thick, savory gravy. But there wasn’t one drop of pan juice left. So therefore, there was no gravy.
In the end, Nate and I chewed our way through the dry meat, drinking plenty of water so that we didn’t choke. Or gag. And let’s just put it kindly and say that I wasn’t a happy camper that night.
This time, I decided to get some help from the master herself: Martha Stewart.
It also didn’t hurt that I found the most adorable, little chicken to bring home. Nate reminded me that I was going to eat it and to not get attached. I told him to stop being so mean to Ferdinand the chicken and to pick on someone his own size.
And you know what?
Between the help of Martha and Ferdinand, I ended up with a juicy, flavorful roasted chicken that was almost pretty enough to be featured in a magazine. Or at least a blog.
Well, this blog anyway.
Looking for an easy, roast dinner recipe? This received two thumbs up from me! 🙂 It’s SO incredibly simple to prepare and the end result is a juicy chicken with a hint of citrus and spice. It was the perfect amount for me and the hubby… and there were even left-overs.
Spice Roasted Chicken — from Martha Stewart (perfect for 2!)
(Click on the title of this recipe to be taken directly to Martha Stewart.com for the original recipe)
1 teaspoon paprika
1 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry
Coarse salt and ground pepper
2 medium sweet potatoes, peeled, halved crosswise, and cut into 1/2-inch wedges
2 medium carrots, cut into 2-inch pieces
1 orange, unpeeled, cut into 8 wedges