It’s probably unwise to name my food before I cook it ~
We’re not keen to forming attachments to our precious animal “friends” before consumption in our household, yet, I consistently find myself creating cute little character calls for my chickens.
Perhaps it’s because I’m not a huge fan of chicken in general…maybe naming her “Rosie” makes her more appealing?
Not necessarily in this case.
Rosie knocked my socks off without the need for a title or catchy nickname.
In fact, the herbs and spices covering her delicate little skin ~ the aroma that ensued as they combined with simmering onions ~ were absolutely intoxicating. Almost divine, in fact.
Rosie Roasted Chicken
1 medium organic roaster chicken
1 large sweet onion, roughly sliced
1 large lemon, quartered
2 Tbs. Kerrygold pastured butter (or coconut oil for a dairy free version – even olive oil works)
1 tsp. turmeric
1 tsp. cumin seeds
1 tsp. coriander
1/2 tsp. black sea salt
1/4 tsp. black pepper
1/4 tsp. red chili flakes
Preheat oven to 350 degrees. Stuff Rosie – or Geraldine, or Cindy…however you want to name your bird – with half the onions and lemon pieces, or as many will fit inside her little body.
Thoroughly coat her skin with plenty of butter or oil.
In a small bowl, combine all dried spices, then rub all over your bird.
**One important step to mention is that allowing the seasoned bird to “dry out,” uncovered in the fridge for a few hours, or even overnight, will ensure a wonderfully crispy and crusted skin. Give that a try, if you have the prep time.
Place the bird in a large roasting pan, beneath the remaining onions and lemons. Season with a bit more salt, if desired. Don’t forget to tie up her legs…
Bake for about 50-60 minutes, depending on the size of the bird – until the internal temperature registers to 165 degrees. Turn the oven temperature up to 425 for the last 10-15 minutes of roasting, to ensure a bit of extra browning, if desired.
Remove from oven and allow Rosie to chill for about 10 more minutes before slicing.
We served this amazingness over mashed purple potatoes and spinach dressed in lemon oil.