{ Herb Roasted Chicken }

Hello, my lovelies!

I'm back from vacation with 1,000 photos (no, really) & stories to tell.

Those will wait, however, because right now, imma gonna tell you a story about a chicken.

 Looks good, huh?

Ever made an herb roasted chicken? Or have you been too... wait for it... chicken?

(c'mon, I hadda do it!)

It may look intimidating, but folks, it's so easy. SO. EASY.

Here's what you'll need:

Herb Roasted Chicken

1 whole (thawed) chicken (3-4 lbs)

1/4 cup oil (any will do: veg, canola, olive, corn)

1/4 teaspoon garlic salt

1/4 teaspoon seasoned salt

1/2 teaspoon chopped parsley (dried or fresh)

1/2 teaspoon chopped cilantro (dried or fresh)

1/4 teaspoon black pepper

*or any mixture of herbs/spices that you prefer

onion, apple, carrots, lemon, garlic cloves, etc

Preheat oven to 350

Check your chicky for 'gifts' inside. If those are in there throw away! Ewwy.

Rinse chicken with cold water, including the cavity. Pat dry with paper towels. The drying helps makes a nice crispy skin.

Stuff your lady with an onion/lemon/apple/carrot. This is just for aromatics & helps retain the moisture of the chicken while she cooks. You WILL NOT EAT THESE. I'm sure that goes without saying, but... I'm saying it anyway. 

 I used 1/2 a lemon & 1/2 an onion in mine.

Just poke 'em in there.

Measure your oil into a small bowl. Add your spices & stir.

Pretty!

Brush onto your chicken. You won't need to use all the mix at once. You can brush on more about an hour into cook time. OR you can brush it all on at once. Doesn't matter!

I always fill my pan with onions, because, onions? I loves them. It's good to stick a few in there even if you don't like onions though. They add a nice flavor.

 Then pop into your preheated oven.

 

As you can see, I did two here. Just double the recipes for the rub, of course. It's very easy to do several at once. Great for a dinner party. 

Bake for approx 2 hours or until the chickens are golden.

The USDA says:

Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.

Then.... remove chicken from oven and allow to 'rest' for 10-15 minutes. This ensures that your chicken stays moist. If you cut right into it all the good juices will escape and your chicken will be dry.

And sad. And we don't want that.

Remove the aromatics & carve away!

Yum!

 Your house will smell AH-MAZE-ING. No jokes.

As for the herbs & spices I listed above, that is just what I used when I made it this time.

I've used a mix of about anything you can think of. Fresh herbs, dried herbs. 

Parsley, Sage, Rosemary, and Thyme... 

Anyone?? Anyone?? Yes, that song is older than I am, but doesn't everyone know it?

This recipe is based off of one by Pastor Ryan* who sometimes appears on The Pioneer Woman's site.

I started making it as soon as I saw his recipe. It's a staple in our house now. My guys are picky eaters (grumble grumble) and they both love it!

Hope you will too.

Served with a side of homemade mashed potatoes and a veg? Nom.

Thanks, Pastor Ryan!

Tina

*if you read Ryan's recipe, he says to cook for an hour at 450*. When I tried this it spit all over my oven & smoked up my house, thus, my reduction in temp & addition in time.

{ Sweet 'n Sassy BBQ Sauce }

I don't know if I've mentioned this or not, but the Mr. in Sugar Bean Bakers is quite a picky eater.

This is the only BBQ sauce he will eat. 

Much to my annoyance.

Not that it isn't good, because it's lick the sauce off your fingers good.

It's just that I have to make it. Every. Time.

When we were first married, I started making this sauce, however, it started with a spice blend from what, to the best of my knowledge, was from Rawleigh. A catalog of products that people used to come around and sell. Does anyone remember this? 

Wow, I feel old. I, mean, I feel like I just said the milk man delivered to our door.

Uh.. he didn't. Just to be clear.

Shockingly, that place is still in business, and has an internet site. They still sell spices, but no BBQ sauce mix.

It took me a while to figure it out, but I finally did, and for the last umpteen years, I've been making it this way.

This is a SWEET BBQ sauce, not a smokey one.

Sugar Bean's Sweet BBQ Sauce

1 cup ketchup

1-2 Tablespoons prepared mustard 

1/4 Cup packed light brown sugar

1 teaspoon chili powder

1 teaspoon garlic powder

a few shakes of black pepper

water to thin

Mix together, starting with 1 tablespoon of mustard. If desired, add the 2nd tablespoon.

Thin to desired. I make mine pretty thick, and probably add only about 3 Tablespoons water.

This makes quite a large batch. Recipe is easily halved.

Then, BBQ to your delight. 

Great on chicken, ribs, hamburgers, and more!

It's sweet & sassy.. like me. ;)

Tina

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