The Discount Chef

The Discount Chef
Save, cook and eat well!

Monday, July 26, 2010

Roasted Chicken



Tonight I cut my finger. I thought I could have all of the dishes done before it was time to eat. The food processor was broken down into several pieces, my chef’s knife laid out next to the items with beads of water still dripping off. The kitchen towel was underneath doing it’s best to keep up but failing miserably. The bamboo cutting board, still dripping sat in waiting, carefully balanced over the sink.
I started to wipe down the counter to make space for the cutting board and that’s when it happened. My finger caught the edge of the brand large food processor blade. It’s quite sharp. I could feel the blade opening my skin and inviting the blood to rush out. Usually when you cut yourself on something sharp you don’t notice it right that second. For whatever reason tonight it happened in slow-mo and I noticed every part of it.
It was especially a bummer because Rees is sick today. I was making this dinner to encourage him to feel better. Suddenly I was bleeding all over the place, which was of course the same time the oven timer was annoyingly beeping at me. Frustration!
I have lovely visions of me being Suzy Homemaker, wearing pearls 24/7, a fluffy skirt and heels and pulling beautifully cooked birds and roasts out of the oven. All awhile, the dishes are already done and sparkling and the house is cleaner than a hospital. Oh and, there is a photographer in my tiny kitchen taking gorgeous photos of my food throughout the entire cooking process. And he uploads them for me too. (Not sure why he’s a he but I can say that he definitely doesn’t talk or throw in any unnecessary feedback.)

In reality I wear stained sweats with Crocs (the Balarina Crocs of course!), I live and cook in what used to be a horse barn and my kitchen is extremely tiny. Like really tiny. Somehow I manage to cook in that same small space every night - quite well if I do say so myself. And my husband is one happy man, pearls and perfect chicken or not. I may be shooting for an unattainable goal but I have no plans on stopping, it gives me something to work towards.

Tonight my chicken turned out perfectly, even if it took two rounds of having sick Rees pull it out so I could stick the thermometer in to check the temperature. And no one cared that I microwaved Trader Joe’s three minute rice because in the process of focusing on the dishes and slicing open my finger, I forgot to make rice or any other side dish to accompany our lonely chicken. Everything doesn’t have to be perfect, not all the time at least. The best compliment I could have received was Rees looking for more. Despite being sick, he still wanted seconds.



This recipe is a take on a chimichurri sauce. This happened by accident so I really can’t say it’s a chimichurri recipe but it does have a lot of the same elements.

Roasted Chicken


5 lb. whole chicken (insides removed)

8 garlic cloves

half an onion, quartered

several sprigs of fresh thyme, oregano and rosemary

2/3 of one bunch of flat leaf parsley

lemon zest from one small lemon

a few clugs of extra virgin olive oil (EVOO)

a pinch of red pepper flakes

a splash of red wine vinegar

20 cherry tomatoes, halved

20 baby carrots

2 tbl. butter

salt and pepper


Preheat the oven to 375 F

Prep the chicken. Remove the insides. (Warning! This will require you to stick your hand into the cavity of the chicken.) Place the gutted chicken into a baking dish and pat it dry with a paper towel. With your fingers, separate the skin from the meat, leaving the skin still attached.

In a food processor combine the garlic, onion, parsley, thyme, oregano, rosemary, lemon zest, EVOO, red pepper flakes, salt and pepper and red wine vinegar and crank it on. After about 45 seconds stop the processor and take a look at the mixture. It should look like a bright green runny paste and not be too watery or oily. Taste it to make sure you like it. This is important. It’s always important.



Rub the chicken with the green paste and tuck some in between the skin and meat. Season with salt and pepper. Add the carrots and tomatoes to the baking dish, scattering them around the chicken. Dot the chicken with butter. Bake for 1 hour, 20 minutes or until the internal temperature reaches 165 F. Let the chicken rest for 10 minutes before carving. Enjoy!



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  2. Ouch! I hate that when it happens! Hope your finger is all better now! Your chicken looks and sounds delicious!

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