Last night dinner had to be easy, and preferably quick. Why? Well, because I’ve neglected all of my chores in favor of baking and butter making. Hard to believe, I know.
I also have this problem at the butcher counter where if all of the young, corporate women in front of me (I am one now, sort of) ask for boneless, skinless chicken breasts, I have to break the mold by asking for an entire chicken, and 3 lbs of lamb shanks. Yep. And I was making a dinner for two.
These two issues (mountain of chores and whole chicken) collided last night and … I made easy roast chicken thighs and legs.
Preheat an oven to 350 degrees.
Break down the chicken into appropriate sized pieces for two people (or don’t go crazy at the butcher counter). Salt and pepper both sides.
Place chicken in an oven safe baking dish, drizzle with a little olive oil, toss in some sliced onion, carrot, and whole garlic cloves. I forgot to, but you could also throw in some rosemary or thyme to jazz the bird up a bit.
Bake for 45 minutes (or until the meatiest part feels like the fatty palm of your hand when you press it — Jordan’s trick).
While this is cooking you can start a load of laundry, throughly clean the bathroom, and scrub the kitchen floor, assuming your home is less than 500 square feet.
Conclusions: The chicken was delightful, as roast chicken always is, especially the juices in the bottom of the pan, and super easy. I tossed it in the oven, and forgot about it for 45 minutes and it still turned out just fine. My perfect bite … roasted garlic clove, dark meat, crispy skin, dunked in chicken juice. Try it, you won’t be disappointed.
P.S. Throwing the chicken under the broiler at the last minute makes the skin nice and extra crispy as well.