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Roasted Chicken


My favorite thing to recreate for ordinary weekday meals are what I call “miniature Thanksgiving dinners.”
The star: a whole roasted bird + buttery and yeasty rolls, sautéed green beans or asparagus, macaroni dripping a sinful mixture of different cheeses, and creamy garlic mashed potatoes, a fabulous concept indeed!!

Thanksgiving happens to be my very favorite holiday.  More so than Christmas…insane, I know.  In my household, unlike others, we don’t actually gather to formally engage in a Christmas dinner.  There are many Christmas nights that have seen a naked table featuring a bubbling Korean soup, rice and kimchi, but that’s all.  Thanksgiving is when we get the whole she-bang.  As much as I’m obsessed with food, did you figure any other holiday could hold such a soft spot in this girls heart?  Thanksgiving is where it’s at!  That, and all the wonderful pumpkin-ish babies begin tumbling out, also coinciding with my favorite season, autumn…it’s my little version of utopia!!!!

Roasted Chicken with Lemon & Garlic
Prep time

Cook time

Total time



  • Chicken (any lb)
  • 2 ts dried thyme
  • 1-2 lemons
  • 1 head garlic
  • Liberal amount of oil
  • S & P to taste
  • Kitchen twine

  1. Generously oil/butter your bird.
  2. Massage in all the herbs and seasonings. Work it under the skin, all around and inside.
  3. Stuff the cavity with your citrus, garlic, and throw in a bit more salt, pepper, and thyme for good measure.
  4. Truss your bird (refer to video).
  5. Elevate it on a rack or on a bed of chopped veggies.
  6. Bake at 350 until the internal temperature reaches 165.

Quick Conversion: 1 ts Dried for 1 tb Fresh !Quick Pan Dripping Sauce On low, sprinkle 1 tb of Flour into your Pan Drippings. I added ¼ c dry White Wine/Stock until I achieved the desired consistency. Finish with a tab of Butter and S & P. Make sure your Chicken is at Room Temp. Make sure to reeeally massage that bird!! Don’t forget the inside–it needs lovin’ too!! Olive Oil or Butter works best here–even a neutral Canola or Veggie (or even Peanut) Use whatever Herbs, Citrus Fruits, etc you have. Be creative, you just might discover a beautiful flavor combination your Mouth has been missing out on! Elevate your bird and put the drippings to work. Alongside of your bird, you can also utilize some of that residual heat to your advantage and Roast some Potatoes, Parsnips, Fennel, whatever. Similarly, I also like to crack open my Oven Door afterwards–this does two things: intensely scents my home with wonderful Homecooked Smells + temporarly heats up my Kitchen…we have Wood Floors and it gets coooold! Take the guess work out of the internal temp and use a meat thermometer. You want to insert it within the fattest part of the Chicken. Please allow your Bird to rest…you want the yummy juices in your belly, not the plate.

Excitedly anticipating the next Thanksgiving

(or at least the next mini Thanksgiving dinner) ^.^

Your Squishy Monster =D

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