My 1st Roast Chicken

I have a confession to make:  I am in love with HGTV and tune into much of the network's programming on a daily basis.  I also record shows that I am unable to watch, or think that I may want to re-watch in the future.  So when a new season of 'Marriage Under Construction' began airing almost a year ago, I was hooked even before watching the first episode.  Not only did I tune into this show EVERY Monday night because I loved seeing the reno's and thought the concept of a newly married couple, buying a home and renovating it top to bottom was genius, but I watched weekly because I loved the couple whom the show was following:  Natalie and Rodney.  I don't think that even the most talented TV writers could even attempt to achieve the humour and chemistry that these two evoked.  Anyway, the show was great.
Needless to say, my live-in boyfriend recently bought me the latest issue of Canadian House & Home magazine.  This was thrilling in itself because I am a big fan of this publication and Christmas issues are always the best.  But if you can wrap up excitement in the flashiest Christmas-themed gift wrap and tie a huge, sparkly bow over it, that is how I felt when I flipped to page 64 and saw an article on Mr. Hilarious himself, Rodney Bowers!  What a gift!

I've included the link to the recipe on the magazine's website, but onto the chicken!


My 1st Roast Chicken = Rodney's Roast Chicken

So after reading the delightful article on Rodney and Natalie, I excitedly decided that I would attempt the recipe that Rodney had shared to readers - roast chicken.  I will admit that I've been a vegetarian for the past 3 1/2 years  and have not eaten chicken in a long time.  But, since purchasing a house and moving in with my boyfriend who quite enjoys all types of meat, I've been cooking all kinds of stinky old meat so that he will clean up and do the dishes afterwards.  I had never cooked a whole chicken before, but I trusted that Rodney would lead me in the right direction.  

Recipe

STEP ONE:  Preheat oven, rinse the bird and pat it dry

STEP TWO - A:  Smash a bunch of garlic cloves and stuff them in the chicken cavity along with some fresh thyme and bay leaves

 STEP TWO - B:  Season, season, season ... then season some more!

STEP THREE:  Pop the chick in the oven - roast at 500 degrees for 40 minutes 

STEP FOUR:  Give the chicken a break (let it sit under foil - foil not shown)

STEP FIVE:  Sit down and enjoy that delicious looking roast chicken (paired with rosemary roasted potatoes, sage butter bread stuffing, and roasted mixed vegetables) ... say a little prayer to thank Rodney before diggin' in!

Final Word


Now I have been very strict with my vegetarianism over the past three years.  I haven't eaten any meat for a lonnnng time.  But I decided to cave this once ... plus it was a free-run chicken and wasn't injected with a bunch of growth hormones ... so I had a teeny piece.  AMAZING!  I don't think I've ever had chicken that juicy or flavourful.  So simple, yet so good.  That guy knows what he's talking about.  


Please try this recipe - I give it a standing ovation.  

http://www.houseandhome.com/food/recipes/rodney-bowers-roast-chicken-recipe