4 lb organic chicken
1 medium onion quartered
1 celery stalk cut into 4 pieces
A handful of fresh garden herbs (Sage, Rosemary, Oregano & Parsley)
2 cloves garlic
Juice of one lemon
2 tablespoons melted butter
1/2 cup chicken broth
1 teaspoon coarse sea salt
1 teaspoon ground turmeric
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Preheat the oven to 425F
Rinse the chicken thoroughly and pat dry with paper towels.
Place fresh herbs, garlic, onion, and celery inside the chicken cavity,
Mix together the rub ingredients and coat the chicken with it.
Pour the chicken broth into the bottom of the baking dish. Mix the melted butter with the lemon juice and pour over the chicken.
Roast for 30 minutes. reduce the temperature to 375F and roast for 30 minutes or until a digital meat thermometer registers 165 F. Baste the chicken several times during the roasting time.
Remove the chicken from the oven and let rest 15 minutes before carving. Serve the juices in the bottom of the baking pan poured over the sliced chicken.
Mashed Potatoes with Extra-Virgin Olive Oil
The better the oil, the better the flavor in the potatoes.
Makes 8 servings
4 pounds Yukon Gold potatoes, peeled, cut into cubes
7 tablespoons extra-virgin olive oil, divided
Place potatoes in a heavy large pot. Cover with cold water. Add 1 tablespoon kosher salt. Boil over medium-high heat until potatoes are tender when pierced with a fork, about 40 minutes. Drain, reserving 1 1/2 cups potato cooking liquid.
Return the potatoes to the dry pot. Stir over medium heat until any excess liquid evaporates. Add 6 tablespoons of olive oil and mash until almost smooth. Mix in enough potato cooking liquid as needed to moisten. Adjust seasoning to taste with salt and pepper. Transfer potatoes to a large bowl. Drizzle with the remaining tablespoon olive oil and serve.
Florida Green Beans with Caramelized Onions and Mushrooms
1 pound Florida green beans, stems trimmed
8 oz sliced button mushrooms
1 large onion, peeled and sliced
1 tablespoon olive oil
2 tablespoons Worcestershire sauce
2 cloves garlic, chopped fine
1 tablespoon unsalted butter
Sea salt and fresh ground pepper, to taste
Preheat a large sauté pan over medium-high heat. Add 1 tablespoon olive oil to the preheated pan. Add sliced onions to the pan and cook them for 3 to 5 minutes until almost caramelized. Add the green beans and garlic to the pan and continue to cook ingredients for another 3 to 4 minutes until the green beans are almost to the desired tenderness. Add mushrooms, Worcestershire sauce, and butter. Cook another 4 minutes. Taste and adjust seasoning with salt and fresh ground pepper to taste. Remove from the heat and serve.
November 13, 2019 at 6:59 am
This is a great meal, Jovina. I have fond memories of my mother preparing roast chicken with garlic and rosemary. Thank you for sharing your recipe too!
Dorothy's New Vintage Kitchen
November 13, 2019 at 8:42 am
This certainly looks juicy and delicious!
For the Love of Cooking
November 13, 2019 at 10:23 am
It looks wonderful. I love roasted chicken.
November 13, 2019 at 5:30 pm
Reblogged this on Crackling Pork Rinds.
November 14, 2019 at 4:03 am
Looks delicious, especially the olive oil mash.
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November 15, 2019 at 10:29 am
What a juicy looking chicken. Absolutely delicious. I love how you’ve mixed the cuisines in this meal 🙂
November 15, 2019 at 7:18 pm
I love Mediterranean cuisine…. Thank you for the lovely recipe….
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January 11, 2020 at 8:58 am
The chicken was just as good as it looked. Thanks, Jovina.
January 11, 2020 at 1:46 pm
I am so glad you made this recipe and let me know you liked this meal.