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Sunday, August 22, 2010

Roasted Herb Chicken with Sweet Potato-Arugula Salad

Roasted Herb Chicken
4 Pound whole chicken
1 Onion, quartered
1 Lemon, quartered
4 Clove of garlic, cut in half
1 bunch of oregano
1 bunch of Thyme
Salt and pepper
Chicken stock
Lemon juice
1 TSP flour to thicken gravy(optional)

Roasted Sweet Potato-Arugula Salad
3-4 Small sweet potatoes, cut into chunks
Salt and pepper
1 TBS sage
1 TBS thyme
1 Shallot, sliced thin
Balsamic vinegar

Meat thermometer
Basting brush

I have always wanted to cook a whole chicken, but I have never worked up the courage to try. Martha Stewart and Ina Garten always make it seem so easy, so there's no reason why I couldn't do it! I did a lot of research, and examined several different recipes. Once I gathered some general conclusions about preparing the bird and cooking times, it was off to Bed Bath & Beyond for supplies and then Stew Leonard's for the perfect chicken. I also learned how much cheaper it is to buy a whole chicken. I got a 4-pounder for only $2.50! If we had only gotten a bigger bird, it would have fed us for the entire week. This is definitely a great budget-friendly meal for entertaining.

Remove giblets and excess fat. Rinse chicken inside and out, then pat dry. Place in roasting pan. Stuff the cavity with the garlic, an onion quarter, a lemon quarter, and some sprigs of thyme and oregano. This part was a little gross at first, but you can't be afraid to get in there! Rub olive oil all over and season generously with salt and pepper. I could have used butter instead of oil, which would have given my bird a darker color. Tie the legs together with twine and tuck the wings underneath. Arrange the remaining aromatics around the chicken. Put in 400 degree oven for about an hour (basting with juices periodically), or until thermometer reads 165 degrees.

Peel and cut up the sweet potatoes. Toss with the olive oil and seasoning. Roast for 40-45 minutes or until caramelized and tender. Let cool.

When the chicken is done, let rest for 15 minutes. Take the drippings and heat in a saucepan with some chicken stock and lemon juice. Add garlic cloves and some sprigs of thyme and oregano. Bring to a boil, then take out garlic and herbs. If you want to thicken, whisk in a little bit of flour.

Wash arugula and toss in a bowl with sweet potatoes and sliced shallots. Drizzle balsamic over the top.

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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.