Nothing is more domestic than a roast chicken, and seeing how I received the hilarious cookbook 50 Shades of Chicken from my aunt on my bridal shower, I thought it was time to celebrate with a recipe from the book.
Thank you to my aunt, for her sense of humor and her appreciation of good cooking :) Definitely one of my favorite bridal shower gifts. This is the first recipe we tried from the book, and looking forward to trying more.
Balsamic Strawberry Spinach Salad.
Alas, B had to return back to New York for work the next day, but dinner together once a week (rather than a Skype dinner) is really special. Keeping it all in perspective!
PS. If you want the more raunchy descriptions on preparing your chicken, I recommend getting the actual book 50 Shades of Chicken as the writing style is quite entertaining.
Roasted Chicken with Orange and Sage
1 3-4 lb chicken, patted dry with paper towels
salt and pepper, to taste
1 orange, cut into slices
1 bunch fresh sage
extra virgin olive oil, for drizzling
Preheat oven to 400 F. Season chicken all over, including cavity, with salt and pepper. Stuff the cavity with orange slices and sage.
Place stuffed chicken, breast side up and take butcher's twine and truss the chicken (great quick video tutorial here, which is much better than I can explain in typing) for even cooking, maintaining shape, and keeping the flavor inside.
Place chicken breast side up on a rack set over a rimmed baking sheet. Drizzle with oil and roast until juices run clear where pierced with a knife, and the skin is crisp and golden. Let rest for 10 min before cutting/carving it. Enjoy!