Author Archives: cookingwithcandi

Something to do with a few zucchini (bake a bread), vegetarian

Posted on August 30, 2011 | 3 comments

 What to do with that beautiful zucchini you bought at the farmer’s market? Or that your friend gave you from her garden? Bake a bread or make muffins…perfect! This is so delicious for breakfast, as a snack, or a simple dessert. This recipe was inspired from the Original Silver Palate cookbook–one of the best cookbooks I’ve ever used. It’s worth the effort. It’s a bit on the messy side with all that grated zucchini. This would be categorized as vegetarian, but not vegan. 

INGREDIENTS:

3 eggs, room temperature (as always)

1 1/2 tablespoons of unsalted butter, I melt it in the microwave before I add (you’ll also need a little more for greasing the pan)

3/4 cup vegetable oil

1 1/2 cups granulated sugar

1 teaspoon vanilla extract

2 cups grated, unpeeled raw zucchini (about 2 1/2 nice size zucchini), after I grate it , I put it in a mesh sieve and drain it, zucchini is very watery, the trick to baking with it is to rid it of the water. Push down on zucchini while it’s draining and get the water out.

2 1/2 cups unbleached, all-purpose flour (I sometimes mix whole wheat flour in, just make sure you use 2 1/2 cups total) bread will have a browner look with whole wheat flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

*1 teaspoon ground cloves (optional, this is a strong spice that not everyone likes, so feel free to omit) if you omit clove, might want to increase your cinnamon

1 cup chopped walnuts

DIRECTIONS:

Preheat oven to 350 degrees. I spray pan with Pam and then spread a little butter around the pan, as well.

Beat eggs, oil, sugar, vanilla and melted butter until the mixture is light and thick. (I use my trusty Kitchen Aid mixer with paddle attachment). Fold grated zucchini into the mixture.

In a separate bowl, sift dry ingredients together and then stir into zucchini mixture until just blended. Add walnuts.

Pour batter into the prepared loaf pan (9×5). Bake on the middle rack of the oven for approx. 1 hour (you may need another 15 minutes depending on your oven). Remove cake, and with a cake tester, check for readiness (when the cake tester inserted into the center comes out clean.) I filled the loaf pan about 3/4 to the top. I had a little left over and was able to make 5 muffins with that leftover batter!

Cool slightly, remove from pan, and let it cool completely on a rack.

For optimum flavor, wrap the bread when it is completely cool and let it stand overnight before serving.

something to do with a few zucchini

 

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Posted in breads/cakes, vegetarian

Cold Corn Soup (Corn Vichyssoise, Vegetarian)

Posted on August 29, 2011 | Leave a comment

Cold Corn Soup

best way to cut kernels off cob (in a bundt pan)

Cold Corn Soup on the Stove

cleaning leeks

Summer is really coming to an end and we have to take advantage of the delicious fresh produce that is in such abundance before the official end of the season arrives. I love corn, and am always looking for new ways to cook with it. This recipe is very tasty. It’s not for everyone, I’m sure; but for those of you who can handle cold soups, this is a real treat and something a little different. That being said, I don’t know why you couldn’t serve this warm. I just like it with fresh corn and think that for summer, it should be served cold. A corn Vichyssoise, for those among us who like fancy French titles. This also happens to be vegetarian and can also be vegan without the sour cream at the end. (Even Joel likes this recipe!)

INGREDIENTS:

5 ears of fresh corn, kernels cut off the cob (see picture); reserve the 5 cobs

2 medium leeks, white and light green parts only. Cut up leeks need to be cleaned very well (I place them in a bowl of cold water, drain and look over for dirt–see picture again)

1 potato, peeled and cut up into cubes

2 tbsp Extra Virgin Olive Oil

4 cups vegetable stock (unless you don’t care about being vegetarian and then you can use chicken stock)

Kosher salt and freshly ground black pepper, to taste

*sour cream and fresh chives for garnish

DIRECTIONS:

Heat oil in a large, heavy pot (le Creuset is good) over medium heat. When oil is hot, add leeks and cook until softened (about 6 minutes). Add in the corn kernels, cobs, potato, and stock. Season lightly with salt and pepper. Bring to a boil, reduce heat, and simmer. I cover almost all the way. You basically need to cook this until the veggies are all soft (about 45 minutes to 1 hour). After an hour, discard the cobs and let the soup cool off. Then, using either a blender or Cuisinart food processor, blend in batches until very smooth. There should be no chunks of vegetables at this point. If it is too thick, add a little water. I probably end up adding about 1/2 cup of water, which I do while the soup is cooking. You can add water for consistency and adjust seasonings at any time. At this time, season again with salt and pepper. I add a spoonful of sour cream and cut up fresh chives for garnish. Very tasty and very beautiful.

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Peach Bar-B-Q Sauce

Posted on August 28, 2011 | Leave a comment

peach BBQ sauce on chicken with rice on the side

 Peaches are still in season and they are so delish that I am always trying to find ways to use them so they don’t go bad. It just kills me to throw them away. This recipe solves the dilemma of peaches going bad. It is quite good on chicken or ribs. I happen to have used it on chicken. I got it from Gwyneth Paltrow’s new cookbook. I made it a tad more spicy for us but you can adjust the heat to your liking. It’s pretty easy. Thanks, Gwyneth. 

INGREDIENTS:

I used 2 nice sized peaches (approx. 1 cup), peeled and cut into small cubes

1/2 cup ketchup

Juice from 1 average lemon (approx. 2 tablespoons)

2 cloves of garlic, minced

1 1/2 teaspoon Adobo sauce from canned chipotle chiles in Adobo (I used a lot more than this. Adjust to you liking. They are sold in a can and usually available in the supermarket in the Mexican food section. Gwyneth suggests soy sauce if you don’t want the heat.)

Kosher salt and freshly ground black pepper

4 boneless chicken breasts (I use organic)

DIRECTIONS:

Combine first 5 ingredients in a small saucepan. Season lightly with salt and pepper and bring to a boil. Reduce the heat to low and simmer until peaches are very soft (about 15 minutes). Remove from heat and let the sauce cool off. Pour peach mixture into a blender and puree until smooth. Taste for salt and pepper. Place 1/2 the sauce in a medium-sized bowl and add the chicken. Turn to coat well. Let marinate at room temp for about 20 minutes or so, or cover and chill for up to 8 hours. Cover and refrigerate the remaining sauce (you will use this for cooking later), leaving a little left over on the side if you would like to serve with it.

Prepare grill on high heat. Grill chicken until almost cooked through (about five minutes per side). Using a silicon brush, brush the remaining marinade on both sides of chicken while on the grill. Continue grilling until done–glazed and cooked through (about 3 minutes more per side). I had to cut into the chicken to check that it was cooked through (I used pretty thick pieces). Just slice crosswise and serve with extra sauce on the side. I served over rice and with cold corn soup.

chicken breasts marinating in peach BBQ sauce

 

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Second Favorite Salad Dressing (Balsamic)

Posted on August 26, 2011 | 1 comment

 

Balsamic Salad Dressing

As much as I love my mustard vinaigrette dressing, I also love this dressing. It is a nice, light balsamic, and I often use it on my greek salads with a little oregano. It’s just perfect as it is. I use those wonderful bell jars which are available in most supermarkets. You will almost always have all of these ingredients on hand, and if you don’t, you should! It couldn’t be much simpler. No excuse not to make your own dressing. Take control of what goes into the food you eat!

INGREDIENTS & DIRECTIONS:

In a small bowl, whisk together 1/4 cup Balsamic vinegar, 1 tablespoon Dijon (I use 2 because I like a strong mustard flavor but you should use according to your own taste.) Add a pinch of sugar. (What exactly is a pinch? Pour a very little bit of sugar into the palm of your hand and with your other hand, literally pinch some sugar! And there is your pinch.) Add approx. 1/4 teaspoon kosher salt (you can always add more so err on the side of a little bit at a time). Add a few grinds of black pepper. Slowly add 3/4 cup olive oil and continue to whisk until it emulsifies…and finished!

*You can store this for up to 2 weeks in the refrigerator

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No Fuss, No Muss Salmon

Posted on August 24, 2011 | 1 comment

This is really the easiest way to grill salmon and truly my most favorite way to cook and eat it! It really takes no time and the ingredients are simple, fresh and tasty. That’s why I call it No Fuss, No Muss Salmon. I suppose you can cook this in the oven. Just bake it in a baking dish at 350 degrees for about 20 minutes depending on the size of the piece of fish.

INGREDIENTS:

I use 2 1/2 lb salmon filets (1 per person)

1 lemon

Capers

Dijon mustard

Kosher salt and freshly ground pepper

DIRECTIONS:

Take a piece of aluminum large enough to hold 1 filet. Put the filet on aluminum and fold up edges (as pictured), making a little tray out of foil.

First pat salmon dry with a paper towel and very lightly sprinkle salt and pepper on each filet (it really doesn’t need it, but I use a little bit). Next, spread dijon mustard on the filet with a butter knife (all over the top). Sprinkle a few capers on each–as many or as little as you like, I don’t use a lot; just a few is good. I cut the lemon in 1/2 and then squeeze a little all over each piece (1/2 lemon is good for the 2 pieces) and then I slice very thin slices from the other 1/2 of the lemon and place them right on top of the salmon.

I then place the salmon on a hot grill in aluminum, lower heat to a more moderate heat and cook for about 20 minutes. Next, remove from heat, fold up sides and just let it sit for about 5 minutes. When you open up the aluminum and take the salmon out, it should lift right off the skin but you may have to play with it. The skin is actually very crispy at this point. Salmon should be light pink and flaky.

I served this with a beautiful salad, gazpacho and homemade macaroni salad. We sat  outside and ate. It was a beautiful night.

No Fuss, No Muss Salmon

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Gazpacho in the Blender

Posted on August 22, 2011 | 1 comment

Gazpacho in a Glass

Gazpacho in the Blender

As much as we hate to see it happen, summer is coming to an end. Gazpacho is all about the summer though and now is the most perfect time to make it. It’s so cool and refreshing. This recipe is super easy and I make it all in the blender. I love it very spicy so I use Jalapeno peppers and Serrano chiles. I also add some Tabasco. Obviously, you don’t have to add this hot stuff. Just make it without the spicy additions. My sister is out here now and she likes it as spicy as I do. Feel free to indulge as you wish. We loved it! This is really very easy to make and looks beautiful. You can add croutons or sliced avocado or chopped up shrimp,or crab to the top when you serve it. This recipe is a go-to every summer. I have mixed and matched many recipes to perfect it.

INGREDIENTS:

1 lb ripe cherry tomatoes (they’re so super easy as is but you can use 1 lb of any kind of tomatoe–you’ll just have to cut up the larger ones)

1/2 Hot House cucumber, peeled and cut into chunks

1 large (or two small) shallots, coarsely chopped

1 clove garlic (smash the whole clove)

2 tablespoons apple cider vinegar

1 1/2 teaspoons kosher salt

*hot stuff (use as much or as little as the traffic will bear. I always wear gloves when handling these peppers. Be very careful of the oils getting into your eyes, nose, etc. I also use a separate cutting board for these and then wash the board very carefully still with the gloves on):

1 Jalapeno chile (stemmed, seeded and coarsely chopped)

1 Serrano chile (stemmed, seeded and coarsely chopped)

Dash of Tabasco

DIRECTIONS:

Place all the ingredients into the blender and blend until smooth. Adjust the seasoning with salt, to taste. I make this ahead of time (at least two hours) so it gets nice and cold in the fridge. I put in stemless wine glasses and serve right before meal.

*Yields about 4 servings

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OMG Apricot Bars

Posted on August 19, 2011 | 7 comments

OMG Apricot Bars out of oven

OMG Apricot Bars pre cooked

These bars are nothing short of a-mazing! They are the most perfect, delicious treats–great to take on a hike, great for after a ride on your bike…ok, enough Dr. Seuss. Just go ahead and bake them–it is not difficult. I woke up early this morning and decided to bake them and one hour later, they were finished and out of the oven. They remind me of a yummy, soft granola bar. If you don’t like apricots, substitute cherries and cherry preserves, blueberries and blueberry preserves, etc. (I’m not sure if I would use fresh blueberries. Just stick with the dry version of the fruit and the matching preserves.) Thanks to Giada for the inspiration on this one!

INGREDIENTS:

Filling:

1 large jar of apricot preserves (I used an 18 oz jar of apricot/pineapple preserves because that’s what I had in the house. You can use a 13 oz jar of apricot preserves. I like it very gooey so I used a large jar of preserves.)

8 dried apricots, chopped up into small pieces

Crust:

1 3/4 cups all-purpose flour

1 cup light brown sugar, packed

1 teaspoon ground cinnamon

3/4 teaspoon baking powder

3/4 teaspoon kosher salt

1 teaspoon vanilla

1 3/4 cups old-fashioned oats (not the instant or 1-minute kind)

1 cup chopped walnuts

1 stick unsalted butter, melted

1 egg (room temperature), beaten

DIRECTIONS:

Preheat oven to 350 degrees. Make sure oven rack is in the center of the oven.

Line a 9×13 baking dish with parchment paper (see picture) on the bottom and the sides and then spray the paper with cooking spray (I use Pam).

In a bowl, mix together the jam and the dried apricots and set aside.

In a large, separate bowl, whisk together the flour, brown sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the melted butter, egg and vanilla and mix very well. Using a utensil or your clean hands, lightly press half of the crush mixture into the bottom of the prepared pan. Using a knife or spatula, spread the apricot filling (use it all) over the first layer of crust. Cover the filling with the remaining crust mixture and gently press the crust mixture to flatten. Bake for about 35 minutes until light golden brown. Cool for at least one hour. Cut into bars. They will lift right out of pan with the paper and cleanup is a snap with parchment paper.

These will stay in an airtight container for at least three days. I will freeze them for the next time we want them, because they are too dangerous to have around.

* Yields about 24 bars

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Ratatouille, Summer’s Bounty and Happy Birthday Julia!

Posted on August 16, 2011 | 1 comment

August and the farmer’s markets are bursting with the most beautiful vegetables. It is a perfect time for making ratatouille. Ratatouille is a classic French casserole stew consisting of eggplant, onions, peppers, tomatoes, and zucchini. I was in a book club and we had just read Julie and Julia. Of course, feeling super inspired, we all decided that we had to cook a dish from one of Julia Child’s cookbooks. Open up Mastering the Art of French Cooking and it’s a daunting task!

Summer’s Bounty Ratatouille

It was a few years back in the summer–August, actually–and I chose to make ratatouille. I started with a trip to the local farmer’s market and Julia’s recipe. While I do think her recipe is wonderful, I’ve made my own changes to it, and hope you will, as well. Since our vegetarian daughter was coming for a visit, I thought, what better time to make it? It is so perfect to serve over rice, pasta, or just as a side dish. While cooking it, I realized that August 15th was what would have been Julia Child’s 99th birthday! Her spirit certainly lives on. Bon Appetite!

INGREDIENTS: If you don’t have access to a local farmer’s market, you can buy you everything you need at the supermarket.

1 lb eggplant (I prefer small ones because I think they are sweeter and easier to cut up)

1 lb zucchini (you can use yellow and green)

4-6 tablespoons olive oil (you’ll start with 2 and add as needed; I usually end up using between 5 and 6)

1 large yellow onion

1 lb firm, ripe red tomatoes (peeled, seeded and juiced); about 1 1/2 cups (If you want, you can use canned tomatoes but I don’t)

2 sliced peppers (this is where I always use at least 1 green and whatever other color is available or you like the best)

3 cloves garlic, minced

Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

Peel the eggplant and cut into lengthwise slices–about 3 inches long, 3/8 inches thick and about 1 inch wide. This is just a guideline–do what you like. I like the eggplant in strips rather than cubes but at the end of the day, it doesn’t matter. Scrub the outside of the zucchini, slice off the two ends and cut into slices similar to the eggplant. Place the squash and the eggplant in a bowl and sprinkle with 1 teaspoon of kosher salt. Let the veggies stand in the bowl for about 1/2 hour, after which there will be some liquid. Drain it out and then I wrap the veggies in a towel and dry them off. (I know it’s a lot of work, but it’s worth it.)

I put 4 tablespoons of oil into my pot. (I use a big, heavy Le Creuset casserole pot.) When the oil is hot (medium high heat), I carefully add the eggplant and saute for a few minutes. Then, I remove the eggplant, do the same with the squash and add the removed squash to the eggplant in a separate bowl on the side.

In the same pot, I cook the onions and the peppers (I usually add a little more oil first). Cook for about 10 minutes until tender, not browned. Stir in the garlic and season with a little salt and pepper to taste. You have to peel the tomatoes and then I cut them in half, scoop out the seeds (I use a measuring spoon, which works great)  and then just slice tomato pulp into strips about 1/2 inch long. Add the tomatoes to the pot, over the peppers and onions, cover the pot and cook over low heat for approx. five minutes. At this point, the tomatoes will begin to render their juices. Uncover pot, taste for salt and pepper, raise the heat and bring to a boil for about three or so minutes. The juice will begin to evaporate. Lower heat back down to a simmer and add the eggplant and zucchini squash. I cover it and let it cook for at least 1/2 hour. If it’s really boiling and you can’t get it to simmer, turn off the heat and keep it covered on the stove for a while (the stove stays hot and it will continue to cook; you just don’t want to burn it). After a 1/2 hour, correct seasonings if necessary. If I am serving it that night, I remove the cover and heat uncovered for another 15 minutes or so. The veggies should be melded together and softened with most of the juice evaporated. Be mindful of the heat–don’t scorch the bottom of the casserole (stir it around a lot). Serve over pasta, rice, or tofu. This also makes a delicious side dish with meats.

* Serves approx. 8

*This keeps in fridge for a few days, so can be made ahead of time. Just reheat in a saucepan over the stove.

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Sunday Night Red Sauce (Basic Tomato Sauce) Marinara

Posted on August 11, 2011 | 3 comments

Sunday Night Red Sauce with Perciatelli

Joel and I went on a beautiful hike this past Sunday. We were gone all day and the last thing we felt like doing upon arriving home was rush to get dressed and go out to dinner. Since I always have the ingredients for this recipe on hand, this dinner was a no brainer. Red sauce and spaghetti. I also had some delicious chicken sausage on hand so I threw that on the grill and there you have it–dinner on the plate. This is my basic go-to red sauce. You can serve it and freeze the remaining sauce for a long while and then the next time you want to use it, you merely take it out in the morning and then you’ll have dinner for that night!

INGREDIENTS:

1 whole onion –chopped

6 cloves garlic (average size; increase or decrease depending on size of cloves), peeled and chopped

2 tablespoons olive oil

2 28oz cans of whole, peeled tomatoes with their juices (San Marzano type)

Kosher salt

Freshly ground black pepper

*red pepper flakes (also optional; I love the heat)

* Italian herbs (You can usually buy this in a jar. Spice Islands makes an excellent one–it’s a combo of oregano, marjoram, thyme, basil, rosemary and sage. It’s a perfect blend of spices in a jar and saves a whole lot of time. This is also optional.)

*Teaspoon of sugar (also optional; I use it because it removes any acidic flavors)

* Red wine (optional but if you have it, use about 1/2 cup)

* Fresh basil (optional; you might not have on hand and it’s really okay without it but so fresh tasting with it. I actually had some in my herb pot and went out and cut some, but this certainly doesn’t always happen.)

Fresh grated parmesan cheese

You can use all of these spices or as many as you like at your own discretion. Season to your taste.

Pasta of your choice (This time I used Perciatelli. It’s thick and ropey and we love it.)

 

DIRECTIONS:

Heat the 2 tablespoons of olive oil in as large a saucepan as you have. It needs to be fairly large. Add the chopped onion and garlic and continue cooking on a low flame for about 10 minutes until the garlic softens and onions are translucent but don’t burn the garlic or the onions.  Add the 2 cans of tomatoes and their juice and if you have fresh basil, add a few leaves now. (A lot of the tomatoes already have basil in them.) Turn up the heat and bring the sauce to a boil. Then bring the heat down and simmer for about one hour, at the very least. I usually cook it for about 1 1/2 hours. Use the back of a wooden spoon to crush the tomatoes; continue stirring often and add as many herbs and seasonings as you like. Taste it for additional salt; throw in about a teaspoon of sugar; and if you have red wine, put in approximately 1/2 cup (and then you have my permission to drink the rest with dinner). Continue crushing down tomatoes and stir occasionally. It will thicken up and your house will smell like Italy or at least you’re favorite Italian Restaurant.

Cook pasta according to directions on the package.

For just me and Joel, I use about 8 oz pasta, plate individually and freeze the remaining sauce.

* Serves 4 as a main with 16 oz of pasta or 8 as a side dish

Sunday Night Red Sauce on Stove

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Good Old Roast Chicken

Posted on August 10, 2011 | 7 comments

roast chicken with no paprika just salt and pepper

Roast Chicken is one of the most comforting meals I know. I love it with some roasted onions, fennel and carrots. Last night I made it but had no fennel and it was just perfection. Hit the spot as they say. Every time I roast a chicken I do it a little differently. I didn’t have thyme in the house either so I just left it out. Salt is key — you want to make sure it’s well salted –un-salted chicken tastes pretty bland. I almost never ever add salt at the table. I also use paprika often although sometimes I don’t. You can see this one photo has no paprika and there is my photo from last night that has it. It gives it nice color and I use sweet paprika.
As a young cook, one of the most intimidating things to make for dinner was a roast chicken. It should be simple but somehow it seems complicated–tying up the legs, stuffing the cavity, etc. It took me many years to feel confident about the bird thing. The carving alone could set you over the edge. I conquered my fear and while I’m not the best carver in the world I make do and figure it out. The key to carving is letting the bird sit for at least 10 minutes. This seals in the juices and makes carving just a bit simpler. I can’t really help with the carving (you can go online and get a tutorial). I go by feel. I used to take a 5 lb chicken and hack it up so badly, but after a few attempts, I sort of figured it out and I’m sure you will too. I use an organic chicken, which you can get in any supermarket now. I just prefer it. Kosher is also very good here. Also, always pat the chicken dry with paper towels. This little tip goes a long way to a delicious chicken. I will keep a chicken frozen and take it out the night before to defrost and then the next day put it in the fridge to finish defrosting. It’s such a homey meal to make and your house will smell divine.

You may need to make this a few times to perfect it. Practice makes perfect. I always say if it’s a new recipe don’t make it for company .  The time to practice is on yourself or your family . I try to never make a new recipe for guests it’s too stressful and why do that when I have so many tried and true recipes that I can count on. Just saying….

INGREDIENTS:

1 whole roasting chicken (5 to 6 lbs; I prefer organic or kosher)

Kosher salt and freshly ground black pepper and sweet paprika–

1 small lemon, cut in half

1 head of garlic, cut in half crosswise–paper and all —

Olive oil (I use about 2 tablespoons which I put in a ramekin to brush the chicken) you may use a little bit more or less . You also need a bit for the pan veggies.

1 large yellow onion, cut thickly

4 carrots, I cut them into threes

*1 bulb fennel, tops and sprigs removed and cut into wedges or slices–I love fennel but if you don’t use it it’s OK. The onions and vegetables are still delicious.

*fresh thyme –I stuff almost the whole package into the chicken cavity. I leave out a few sprigs to sprinkle over the vegetables.

*optional but add flavor and you can use rosemary if you prefer to thyme

DIRECTIONS:

Preheat oven to 425 degrees F. You will need a roasting pan with sides deep enough to roast chicken with gravy.

Remove the chicken giblets inside of cavity of chicken. ( I don’t use them so I toss them.) Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers, and pat the outside of chicken dry; this is most important. I use a bunch of paper towels to do this, just wrap up chicken and let it dry while I am prepping everything else. I peel and cut up carrots, slice the onion thickly, cut up the fennel bulb, and put aside. Next, take chicken, and put some kosher salt and freshly ground pepper inside of the chicken. Stuff the cavity with the 2 halves of lemon (that’s why I use a small lemon) and stuff in all the garlic with skin and all. If you have the thyme, stuff this inside as well leaving out a few sprigs for veggies. Put carrots , onions, fennel into a large roasting pan. I place the chicken on top of some of the onions, scattering veggies around the chicken. Brush (silicone or pastry brush) the outside of the chicken with the olive oil all over chicken, and sprinkle with salt and pepper. I am fairly generous here with the salt and pepper, but don’t go overboard. Tie the legs together with poultry twine, and tuck the wings underneath the body of the chicken. (Don’t sweat the tucking, the wing tips might get a little burnt if they are sticking out.) Put a little olive oil over veggies (a very little) and using a spoon, mix around. If you are using the thyme, scatter the remaining sprigs around the veggies. I sprinkle a very little bit of salt and pepper on the veggies as well. Roast the chicken for 1 1/2 hours (check on it after the first 45 minutes). When you check on chicken use either a baster or a large spoon and pour some of the pan juices over the chicken. Also add a little water or chicken broth to the roasting pan just to make a little more gravy, maybe 1/2-1 cup and more if you need it.  If during the cooking process the liquid dries up just add some more water , just don’t let the pan dry out. The chicken is done when you cut between a leg and a thigh and the juices run clear or a meat thermometer reads between 165 and 175 degrees into the leg.  I then remove the chicken, leaving the vegetables in the oven for another 10 minutes or so. I place the chicken on a plate and let it rest for at least 10 minutes (20 is perfect) with aluminum foil. I slice the 2 breasts into pieces and remove the 2 drumsticks and thighs. I then take out the veggies, and serve with the chicken, and a little gravy from the pan juices.

*internal temperature when a chicken is done should be at least 165 degrees. I usually cook till 175 degrees. I also allow to sit for easier carving and chicken will actually continue to cook, and so temperature will go up. I tent in aluminum foil while it is resting so it doesn’t get too cool but you can just let it sit there.

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