Roast Chicken + Other Recent Recipes

I rarely post recipes of meat because, quite frankly, this intimidates me just a little bit…

I mean seriously, the skin is gross and the way it looks like a tiny headless child just freaks me out. 
(Is anyone with me on this? Bueller? Or am I just totally crazy?)
I like baking pretty, sweet things and tend to shy away from preparing just a hunk of meat because it just seems complicated. (Where as making these seems like a piece of cake…literally…ha, I crack myself up) However, after seeing a recipe for a scrumptious looking roast chicken in the most recent issue of Southern Living (and yes, you know I still get Southern Living y’all!) I had to give it a try. It ended up being much easier than I thought and it was so delicious! As much as I love this easy method of preparing a whole chicken in a crockpot, I think that this roast chicken was much more moist and flavorful.

Roast Chicken 
(4- to 5-lb.) whole chicken

1 1/2 teaspoons
kosher salt, divided

lemon half

1 teaspoon
seasoned pepper

1 teaspoon
dried rosemary

1 tablespoon
olive oil

1 tablespoon
butter, melted

1. Preheat oven to 450°. If applicable, remove neck and giblets
from chicken, and reserve for another use. Rinse chicken with cold
water, and drain cavity well. Pat dry with paper towels. Sprinkle 1/2
tsp. salt inside cavity. Place lemon half inside cavity.

2. Stir together pepper, rosemary, and remaining 1 tsp. salt. Brush
outside of chicken with oil. Rub 2 1/2 tsp. pepper mixture into skin.
Sprinkle remaining pepper mixture over both sides of breast. Place
chicken, breast side up, on a lightly greased wire rack in a lightly
greased shallow roasting pan. Add 3/4 cup water to pan.

3. Bake at 450° for 20 minutes. Reduce heat to 375°, and bake 30
minutes. Baste chicken with pan juices; drizzle with melted butter. Bake
15 to 25 minutes or until a meat thermometer inserted in thigh
registers 165°, shielding with aluminum foil to prevent excessive
browning, if necessary. Remove chicken from oven, and baste with pan
juices. Let stand 10 minutes before slicing.


So, I am not a food blogger.

I love food. I love to cook and bake, but it’s just one part of my life that I like to highlight from time to time on this blog. For that reason, I don’t post everything I make, not even close. I don’t have the time or the desire to photograph every dish that comes out of my kitchen. Also, I pretty much never make up my own recipes. I prefer to try out different recipes from sources including cookbooks, magazines, and the vast wealth of wonderful food blogs out there, and then share those discoveries with you.

But because I can’t post everything, I tend to only post recipes that a) are so incredibly amazing that I absolutely have to share them (like these…I know it’s the second time I’m mentioning them in this post, but seriously you need to make them) or b) they’re from a source without many photos, such as this roast chicken from Southern Living. When I make a recipe from one of my favorite food bloggers, I almost feel that it’s redundant to do a post because they’ve already captured the dish so beautifully with their own stunning photos. However, while I didn’t photograph my versions of the following recipes, I wanted share the links because they’re definitely worth making! 

This black bean, quinoa, and citrus salad is simply divine. It’s perfect as a healthy side dish or refreshing lunch. I made it at Christmas with the grapefruit, and then I made it this past weekend without and it’s delicious both ways.

This spicy turkey soup is hearty and flavorful, and I love how easy it is thanks to a secret ingredient–tomato sauce!

This nutritious turkey meatloaf is packed with lentils and mushrooms, and it got the thumbs up from Cameron so you know it’s good.

I made this chicken barley soup to use up my leftover roast chicken, yum!