There is something about a whole roasted chicken for dinner. I don’t know if its because you feel as though you accomplished something magnificent or the fact that your house smells so wonderful throughout the process. In these crazy times that we are experiencing together (while apart), I wanted to go with a classic recipe the whole family will enjoy—a recipe that is home cooking and comfort all in one. I grew up with this recipe and it’s straightforward and easy to follow. I also really enjoy the crispy skin and perfectly roasted potatoes soaking up all the stock. Easy and delicious!

What you will need:

(Preheat oven to 400 degrees)

1 Whole Chicken (5–6 pounds)

1–1 1/2 Cups Chicken Stock

4–5 Small Yukon Gold Potatoes (or whatever potatoes you might have); dice into 1-inch cubes

Olive Oil

2 Lemons

Salt & Pepper

Dried Oregano

Garlic Powder

Kitchen Twine

Meat Thermometer

Preparation:

Like most recipes, you want your chicken to come to room temperature before you start cooking. This will allow for even cooking throughout the bird. Preheat the oven to 400 degrees. Dice your potatoes and place them in a 2–3 inch deep baking dish that will fit your chicken. Toss potatoes with olive oil, salt, pepper, and garlic powder in the dish. Squeeze one whole lemon on the potatoes and toss again. Place your chicken on top of the potatoes (make sure to check the inside of the chicken and remove any giblets, etc.). Cover the chicken liberally with olive oil, salt, pepper, oregano, garlic and lemon juice. Rub seasoning into skin. Don’t be scared to use salt here, you’ll need it! Add about 1 cup to 1 1/2 cups of chicken stock to the pan. You don’t want to cover the potatoes completely, but this will help them not stick, and by the time the chicken is done cooking there will be plenty of juice—the chicken lets off enough for the potatoes to soak up. Tuck the wings underneath the bird and tie legs together with kitchen twine ( unfortunately, I was out of twine for the photos, but make sure you tie those legs up).

Place the pan in the oven (400 degrees) and cook until the outside has browned (approx. 20–30 mins). Keep an eye on the chicken. If you see one side getting darker, simply rotate the pan to even out the color. Once you achieve that golden crust, drop the temperature to 350 degrees and let the bird cook for another 45–55 minutes. This will allow the chicken to continue cooking on the inside without getting too dark on the outside. Use a meat thermometer to check that the bird is ready. The internal temperature should read 165 by placing the thermometer between the leg and thigh. Another indicator the chicken is done is that the juices coming out of the chicken are clear. When it’s ready, remove it from the oven and cover with foil 20–25 mins. Remove the foil and place chicken onto a cutting board to carve. Place it back into same pan and serve!

This is a recipe that I have grown up with and I hope you enjoy! I would serve this chicken with a vegetable or a nice big greek salad! Happy cooking!

xoxo

Samantha

Welcome to my website! I wanted to create a place where you can look up recipes and tips and tricks for entertaining. I really enjoy cooking delicious food for my clients, but I know many of my clients like to cook as well! So follow along with my posts to pick up ideas or try out recipes.

For my first blog post, I wanted to share my story about how I wound up in the food industry as a caterer and private chef. Right after high school I did what most students do — apply to schools and try and figure out what to do for the rest of your life. I was struggling with the many choices, so I decided to study two years at my local community college and then transfer to a four-year school. Finally, toward the end of the two years, I chose a school in North Carolina. I was really excited to go, and that summer I took the max amount of credits to transfer by the fall.

In August that year, 20 of my family members took a family vacation to Costa Rica. Costa Rica is amazingly beautiful. We had tons of adventures, and I was having the time of my life. However, there was one thing hanging in the back of my mind … school. I couldn’t help but notice that every person I met on the trip was truly happy. They loved what they did regardless of what it was — from the lady who made the bracelets that I bought by the beach to the instructor that guided our white water–rafting trip — they loved their life. It really got me thinking about why I was going to school. Did I really want to do criminal justice for the rest of my life? How did I choose that major? I literally had no answer, other than I thought it was what I was supposed to do; that it was the standard next step in life. When I thought about it, it definitely wasn’t what I loved doing.

We came back from Costa Rica and I went back to work. The whole time I’d been in school, I’d been working two jobs, one of which was at my family’s restaurant — The DC Boathouse. At this point I was leaving in two weeks to start school and I didn’t want to. I was sitting at the bar at the Boathouse having dinner with my aunt. She turned to me and asked me if I was looking forward to going to school. I said, “To be honest, no. No I’m not. I don’t think this is what I want to do.” When I got home I told my parents that I decided I didn’t want to go to school. They both looked at me, and after a long pause said okay. I couldn’t believe how relieved I was. I felt like I had a huge weight taken off my chest, and I really felt like this was the right decision for me.

Fast-forward five years. I had continued working at the Boathouse and I had decided to go to culinary school. I applied in August 2014 and started that September. For the next year, I worked harder than I could ever imagine. It was literal blood, sweat, and tears, but I seriously loved it. Culinary school was a huge eye-opening experience and it didn’t feel like school because I LOVED it. I knew this is what I was supposed to be doing with my life. It might have taken me a little while to figure it out, but I did! On top of all of that the culinary field taught me discipline and perseverance. I graduated top of my class and I couldn’t be more proud of that accomplishment.

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Chef Patrice Olivon

Soon after my graduation, a couple at the Boathouse asked me if I did private dinners or would I be interested in doing one. I said, “Absolutely!” and the business started right then and there! During my apprenticeship in culinary school, I also discovered my talent for baking while working with a pastry chef. I started baking pies for the restaurant and taking orders plus doing private parties here and there. I used the extra money to pay off my student loans, but then I got so busy that I needed to make it an actual business! I wanted to have a platform for clients and customers to come see my work and where I could explain what I do. In January 2018 I started Butter & Blade officially.

So here we are a year later and I am writing my first blog post. It’s been a crazy first year as a 26-year-old business owner, but I am so grateful for the clients and friends that have helped me get this far. Whether it’s the continued business or just advice from their experience I am truly thankful for them. The one person that I can’t thank enough is my aunt. She literally has let me create my business through her own. We have so many customers that come into the restaurant to pick up orders or have a piece of pie. It is one big DC Boathouse family and I couldn’t imagine it any other way! I hope you enjoy the posts to come and follow along with my culinary adventure!