My husband said the last roast chicken I made, with apples, was the best chicken of his life. Tonight I roasted a chicken with little more than a few cloves of garlic, two semi-green bananas, and some potatoes. This dish just may make him revise his opinion yet again.
I found it to be quite good, something I’ll certainly do again, but perhaps with some tweaks (like smearing the chicken with some honey….).
If you’ve got a defrosted bird, this meal can be tossed together in mere minutes before being roasted and primed for your belly in about 60.
- 1 whole chicken
- 2 unripe bananas
- 5 potatoes
- 4 garlic cloves
- 2 tbsp olive oil
- Salt, pepper, rosemary, dash cloves, Trader Joe’s 21 Season Salute
- Large cast iron skillet
- Take the bird out of the fridge (you want it close to room temperature before being put in the oven). Rinse him out and set him on a plate.
- Preheat the oven to 450 degrees
- Pour the olive oil into a bowl.
- Chop (and peel if you like) the potatoes into large hunks.
- Peel and crush the cloves of garlic.
- Toss the potatoes and garlic in the olive oil before arranging them on the bottom of the cast iron skillet (be sure to reserve most of the oil for rubbing down the bird).
- Chop one banana in half and stick that half in the cavity of the bird. Chop the remaining one and a half bananas into large hunks and arrange in the skillet.
- Rub in part of the olive oil into the breast side of the bird. Generously salt and pepper the breast side. Then place the chicken breast side down over the potatoes and banana.
- Rub the remaining oil over the other side of the bird. Sprinkle liberally with rosemary, then sprinkle with the dash of cloves and another seasoning blend (I used Trader Joe’s 21 Season Salute).
- Place the skillet in the 450 degree oven. Check if done in 50 minutes. I peeked twice. At 40 minutes I noticed the skin was getting very dark, near burnt, and so I put a little piece of foil over it. Cook until the juices run clear and the potatoes are done (it should be 50 to 60 minutes or so).
- Pull the skillet from the oven, cover the chicken with foil and let rest 10 minutes before carving.
Enjoy! We planned on serving the chicken with some mole sauce.
According to my husband, this created the best roast chicken he’s ever eaten. I liked it because it was easy to assemble then cook, and I’m all for being lazy and taking the easy route. Marinating? Trussing? Way too involved if you ask me. I read a few recipes and then experimented to bring you this delicious gem. The key is the apples which bring the moisture for keeping the chicken from drying out. Plus, cooking the bird breast side down means the breasts will braise rather than drying out roasting (so Simply Recipes tells me), and the rest of the meat will be awesome.
- 1 Whole chicken
- 5 Potatoes
- 5 Carrots
- 5 Garlic cloves
- 3 Small apples, I used honeycrisp
- 1 Red onion
- 1/4 Cup olive oil
- Salt, pepper, rosemary
- Large cast iron skillet
- Take the bird out of the fridge (you want it to pretty much be room temperature before you stick it in the oven, but don’t sweat it, just take it out first). Rinse him out and let him sit on a plate while you take care of everything else.
- Pour the olive oil into a medium to large bowl.
- Chop the onion into thick wedges, toss in the oil and then arrange in the cast iron skillet.
- Peel (if necessary for your variety) and quarter the potatoes, toss in the oil, then arrange in the skillet.
- Crush and peel the garlic cloves. Place two inside the bird, along with a little bit of onion.
- Quarter two of the apples and arrange in the skillet (leave peels on). Chop the third apple into smaller bite pieces and place it inside the chicken.
- Peel and Chop the carrots into large hunks, arrange on the skillet.
- Sprinkle pepper and rosemary over the vegetables in the pan.
- Using the oil left in the large bowl, drizzle half on the breast side of the bird, rub it in.
- Place the bird, breast side down on the bed of vegetables and apples in the skillet.
- Using the remaining oil, drizzle the other side of the bird, rub it in and then sprinkle generously with salt, pepper, and rosemary.
- Pop that sucker into the 450 degree oven and check in about 50 to 60 minutes. Cook 60 to 70 minutes until the juices of the bird run clear and the vegetables are tender.
- Pull out of the oven and cover with foil. Let rest 10 minutes before carving and serving.
Enjoy the best chicken of your life.