Last Sunday I was super craving roast chicken. I got a little 4 and a half pound guy for a decent price and lo and behold! He fit in my rotisserie perfectly! After looking around for a recipe I’d like, I actually found a great one from Ask Aida for chive smashed potatoes, but none of the chicken ones were exactly what I was hoping for. So, I made mine up! And it was really good. I made a garlic butter which I slathered all over the bird and under the skin. The result was the crispiest, most flavorful bird ever! The skin was so good I just stood over it like a vulture eating it all as Mike looked on in disgust! The garlicky butter even made its way into the meat itself and as a result, I didn’t even bother to serve it with a gravy! Give this a try, it takes like 10 minutes to prep and if you have a rotisserie you can just set it and forget it, but if you don’t you can just roast it in the oven and it will be just as wonderful.
Garcliky Roast Chicken
a whole chicken, sized the way you want it to be!
about a half a stick of butter
salt and pepper
6 cloves of garlic: smash all of them but leave 3 intact with the skin on, the other 3 should be minced finely
1 tsp minced rosemary (fresh if you’ve got it)
1 tsp dried thyme
1 1/2 tbsp poultry seasoning (you can use less but I love this stuff! I use the one with that fat guy wearing a hat? I think its called “Magic Poultry Seasoning”
one lemon, sliced in half
Rinse chicken and remove all the little bags of giblets and stuff. Pat dry. Season the bird inside and out with salt and pepper. Aida says that seasoning the inside is really the most important, so don’t leave it out! Set bird aside to relax a bit before his sun tan! In a small bowl add the butter, thyme and rosemary, the minced garlic, poultry seasoning and some salt and pepper. Pop it into the microwave for like 10 to 15 seconds. You want the butter to be SOFT but NOT MELTED. Mix the ingredients together by mushing it all around with your hand. Proceed to the bird; loosen the skin around the breast by uh, shoving your hand in there! Then lather on the herb butter, put dollops of it in between the skin and the breast and try to make it evenly distributed. Take the remaining butter and lather it all over the top of the bird. Wash your hands thoroughly and add the remaining garlic right into the cavity of the bird. Add the lemon wedges inside the bird and if you used fresh rosemary, you can stuff a sprig of that into the cavity as well.
Roast the bird the way you like to until it reaches 160 degrees. Let it rest for 10 minutes before digging in, though a little skin picking is surely acceptable!
Chive Smashed Potatoes
*This recipe is from Aida on the Food Network
1 pound of small potatoes, either baby yukon or baby red (I had leftovers of both so I used both)
kosher salt (or regular table salt if you don’t have it)
fresh chives, chopped (or use freeze dried like I did!)
2 tbsp. butter
1 tbsp. olive oil
Clean the potatoes but leave the skins on. Add to a large pot and cover with water. Bring the potatoes to a boil and salt the water slightly. Cover and let cook on low flame for 20 minutes or until a fork pierces the skin easily. Drain the potatoes and add them back to the pot. Turn on the flame again and add the oil and butter and shimmy the pot around until it is all melted and the potatoes are coated in the oil/butter mixture. Take a ladle or potato masher and lightly smash each potato individually, so that they are kind of squished flat but not becoming mashed potatoes. Let the potatoes cook about 5 or 10 mins on each side until they are browned and crispy. If they fall apart, who cares?! Add a sprinkle of salt and the chives and cook another minute or two, flipping potatoes to coat. Remove from heat and dig in; these guys are delicious!