Garlic Mushroom Chicken in Balsamic Sauce over Parmesan Risotto

11:26 am by

Whew, that’s a mouthful! (hahaha)

I’m not sure why I keep posting chicken recipes – you’d think we never eat anything else! I think it’s because chicken is the most versatile main dish – you can do so much with it, unlike pork or beef or chicken. Since I love chicken and mushrooms, and my family loves cheese and whatever I do with chicken and mushrooms, we’ve got this yummy recipe!

Garlic Mushroom Chicken in Balsamic Sauce over Parmesan Risotto

Risotto is a notoriously difficult dish – it requires a lot of stirring and oversight. I’m not a patient person, so I made up a “cheater’s risotto” – it’s basically rice cooked in the rice cooker with a bunch of cheese. There’s stirrage at the end, but by then, the rest of the food is ready. :)

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Roast Chicken

8:52 pm by

Oh, no, not another chicken recipe!

Oh, yes, another chicken recipe.

What can I say? I love chicken! I open the Sunday paper directly to the Fred Meyer ad to see if it’s on sale, and if it is – bye, bye whatever supper I had planned and hello Sunday Roast Chicken!

This recipe is basically the roasted version of the Crockpot Skinny Chicken, which is basically an Angelicious version of the Barefoot Contessa’s famous roast chicken. I like to make it on Sundays – it’s my “cooking therapy day,” so I make dessert, too. And there’s enough chicken left over for another dish later in the week (such as Cottage Cheese Chicken Enchiladas, which I’m making tomorrow – post to come!)… or just to snack on during the week. :)

I’ve made the recipe a gajillion times, and taken almost as many photos, so I’m going to try to squeeze all into one.

Without further ado, I give you:

Sunday Roast Chicken

adapted from the Barefoot Contessa’s Roast Chicken

Ingredients

  • 2 whole chickens, rinsed and patted dry
  • 4 sprigs fresh rosemary (or as many as you like)
  • 1 lemon halved
  • 1 small onion, quartered
  • 2 whole heads of garlic, cut in half
  • 3 T kosher salt
  • 3 T fresh ground pepper
  • 1 T Old Bay (or poultry) seasoning
  • 1 T olive oil
  • 5 large potatoes, scrubbed and quartered
  • 2 large sweet potatoes, scrubbed and quartered
  • 1/2 bag baby carrots, or 4 large carrots, peeled and cut into large chunks
  • 1 T olive oil
  • 1/2 tsp each kosher salt and freshly ground pepper
  • Optional: chunks of onion, celery, other root vegetables

Let’s get busy…

I’ve already given you the prep lecture, so I’ll leave it up to you to decided if you want to do prep. I highly recommend it, because you will be handling raw birds, which have yucky raw bird germs than can make you very sick. I also recommend using gloves so you don’t get yucky raw bird germs under your fingernails. (And I know you wash your hands really well, singing the ABC song at least twice and using a fingernail brush, but better safe than sorry, right?) For what it’s worth, I buy surgical gloves at Costco – the size small fits my hands perfectly and don’t slip & slide like regular kitchen gloves. Plus I like to make that snapping sound when I pull them on. It doesn’t take a lot to amuse me, apparently.

Prep work

For prep: take two sprigs of rosemary and pull off individual sprigs (leave the other two whole). Mix salt, pepper and Old Bay (that stuff is awesome!) in a small bowl; pour olive oil into another small bowl. You’ve already cut your lemon, onion and garlic heads (note: don’t peel the garlic, just the cut the whole head in half) and set aside.

Mmmm... taters...

Line a large baking pan with foil (this makes cleanup so much easier) and spray with cooking spray. Spread quartered potatoes (leave the skin, mmmm….) and carrots in pan. You can also add celery, onions, whatever root floats your boat. Sprinkle with olive oil, salt and pepper, and toss to coat. You can add more olive if you like. Top with rosemary springs. I forgot to take a photo of it sprinkled with rosemary sprigs.

Rosemary says hi!

Put those gloves and STOP! Chicken time!

Naked on the red carpet

Pull the skin back from the chicken breast and pat dry with a paper towel. Spread a light layer of olive oil over breast, skin and inside the cavity, the use your fingers to spread salt/pepper/Old Bay mixture on breast (under skin) and in cavity. Stuff cavity with 1/2 lemon, 1/2 (2 quarters) onion, 1 whole (sliced in half) head of garlic, and a sprig of rosemary. Place atop potatoes and repeat with remaining chicken. It’ll be a tight squeeze, but you can do it!

Truss the chicken using kitchen string (this helps keep your chicken from falling party, and also keeps the juices in. Don’t ask me how it works, it just does!). Sprinkle remaining Old Bay mixture over chicken, being sure to get drumsticks and thigh sections. Sprinkle with any remaining rosemary.

All trussed up and nowhere to go!

Bake at 350 degrees for 1 1/2 hours, or until juices run clear. When the chicken is done, remove it from the oven and cover with foil; return pan with vegetables to oven and roast, uncovered for another 10 minutes to caramelize.

Veggies!

Crummy photo of delicious food.

I'm hungry just looking at it...

Serve to happy family. Enjoy leftovers.

Hey, Mr Grabby, get your box off the table first!

You rockstar, you.

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What a Crock! – The Whole Bird

7:49 pm by

So far, I’ve made about 10,000 versions of Sunday Roast Chicken, including the Barefoot Contessa’s version (a family favorite). Each time, Mr Lici says I’ve outdone myself. Until the next time, when I apparently outdo¬† myself again. Last night’s whole crockpot chicken was another feast of “mmm… yummm… holy cow, just one more piece… this is really good!” Even the boys devoured their drumsticks.

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