Sometimes I wonder if John gets tired of me cooking chicken. I feel like I make it all of the time. I try to keep it spicy by not making the same boring, dry chicken dishes all of the time and I think I’m succeeding. He hasn’t complained yet. I think I just love that chicken really is so versatile. Many get bored by it because it’s easy to get into a routine of boring. I find some excitement in finding different ways to make chicken ‘exciting’ – does that sound lame? Today we have a whole roasted chicken and it may be one of my favorites.
My usual go to roasted chicken dish is by Ina Garten (obviously). I’ve made it for holidays and just because. It’s really the easiest chicken I’ve ever roasted. Speaking of Ina, John and I recently started watching Barefoot in Napa on Hulu. I didn’t always love Ina Garten (I’m not too sure why) but I LOVE her currently. I love her relationship with Jeffrey and how they interact.
John and I had a crazy idea to recreate some of our favorite Barefoot Contessa episodes as a parody. I think it could be quite entertaining, what do you think? Would you watch that? Maybe one day I’ll share that roasted chicken recipe.
I used to be afraid of roasting an entire chicken. It seems a bit overwhelming and daunting at first. I had so many questions: will it be cooked all the way through? is it going to be dry? how will I cut it properly? I mean, the list really does go on. Once I tackled my first whole roasted chicken, I realized it wasn’t that bad and I wanted to do it again.
Now, if I could master the proper way to break down a chicken, all would be well in the world. Oh and if you follow me on Instagram, you saw this chicken a few weeks ago. I showcased the sexiest part of me prepping the chicken: slowly pouring olive oil all over it with a little Justin Timberlake and Beyonce in the background. It was pretty great.
Whole roasted chicken with apricot & garlic
I love the idea of mixing ingredients that you wouldn’t normally pair together on a regular day. I never thought of pairing roasted chicken and apricot preserves before but it was delicious. It added sweetness that didn’t overpower the savoriness. It was really a pretty perfect combination.
Oh! I forgot about the potatoes. There are yummy potatoes under this chicken making this a one-pot dish.
Whole Roasted Chicken with Apricot & Garlic
Ingredients
- 10 oz small read potatoes, halved (quartered if large)
- 1/2 small onion, sliced
- 2 large carrots, sliced
- 1 whole head of garlic, cut in half
- 1 large chicken
- 1/2 cup apricot preserves
- 1 lemon, cut in half
- 1/3 cup olive oil
- Salt and pepper
- Fresh thyme
Instructions
- Heat oven to 375F.
- Place all your potatoes in a large oven proof casserole or Dutch oven.
- Top with onion, carrots and garlic.
- Lift the skin above the breast to make a pocket (be gentle so you don't poke any holes in the skin). Spread the apricot preserves under the skin (use your hands).
- Next, fill the cavity of the chicken with the lemon.
- Pour the olive oil on top of the bird and season with salt, pepper and thyme.
- Place in the oven and roast the chicken, uncovered, for about 1 hour. If you notice the skin getting too dark just cover with foil or place the lid on the Dutch oven.
- When the chicken is done, cover it with foil or the lid and let it rest for 10 minutes before cutting it.
