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

It’s been a while since I posted. Life has been busy, in part because my boyfriend, Patrick, and I recently bought a house together! Since moving in we’ve been occupied with getting organized and hadn’t had a chance to actually sit down and have an actual meal. Patrick is a huge meat lover and so am I, so when we went to the store, we decided on a couple of good-looking ribeyes. The ribeyes were thick-cut with the most perfect marbling throughout. I was super excited to cook this meal for us and it turned out great, so I had to share it. I know cooking beef can be a little intimidating, but I’ve got a few cooking tips that are sure to help make it an easy and enjoyable experience. I hope you enjoy it as much as we did!

What You Will Need

1 1/2–2 inch cut Ribeye(s)

2 Cloves Garlic (thinly sliced)

Rosemary and Thyme Sprigs (Yes, both!)

2–3 Tbsp. Unsalted Butter

Olive Oil

Salt (Kosher/Sea salt aka the thick stuff)

Pepper

Meat Thermometer

Heavy Pan

Preparation

First and foremost, you want to start out by allowing the beef to come to room temperature. Why do we do this? A room-temperature cut of beef helps achieve even cooking throughout the meat. If you pull your steak, or any other protein for that matter, from the fridge and directly start cooking, the center tends to stay ice cold while the outside immediately starts adapting to the higher temperature. Because of this, it won’t allow for even heating, so always bring your meat to room temperature first!

After your steaks reach room temperature, pat them down with a paper towel to remove any extra moisture. Drizzle the beef with olive oil and season with salt and pepper on both sides. USE. THE. SALT. I can’t express this enough! If you add the salt and think you’ve added a good amount, add some more. You know when you go to those fancy steakhouses and they have that delicious crust on the outside of the steak? That is the goal for this recipe! It’s proper salting and an awesome sear that will get you there. Use your salt and don’t be scared you’re going to overdo it, because trust me, you won’t!

Next heat up your pan. You want a thick pan like cast iron or a stove top pan with a heavy bottom. When searing, there should be even heating throughout the pan and thick pans allow for that. Don’t use a non- stick pan here! Add about a tablespoon of olive oil to the pan on medium-high heat. When you start to see the oil moving freely around the pan, you’ll know it’s at the proper searing temperature.

If you want to be sure, add a drop of water to the pan—if it really sizzles, your pan is hot enough. Place your steaks in the pan away from you, so you don’t get splattered with hot oil. Once your steaks are down, do not move them! I know it’s tempting, but this is crucial for a good crust. Allow the steaks to cook 5–6 minutes. The steaks will have pulled away from the pan a bit, so if you lift up one end and see that the outside of the steak is dark and crisp, you’ll know that they’re ready to flip. Allow the other side to cook for 5–6 mins as well. If you prefer your steaks a little more well-done, you can always leave them in the pan for a bit longer.

After both sides have been seared, turn off your heat and remove the steaks from the pan then place them on a plate. This allows the steak to rest a bit before the next step. If you are worried about overcooking, now is a good time to use your meat thermometer. Insert the thermometer into the side of the steak horizontally. It should read 120–125 degrees. Take paper towels and wipe out the excess oil from the pan. You want to start with a fairly clean pan, but don’t stress out if there are a few burnt pieces on the bottom. The goal is just to remove that extra oil.

Place your pan back on the stove over medium heat. Add the butter, rosemary, thyme, and garlic. Allow the butter to melt and the garlic to cook a little. Once all the butter has melted, move the herbs and garlic to one side of the pan. Add your steaks back into the pan with hot butter. Let the steaks hang out in the butter for a minute or two then gently tilt your pan up to spoon your butter over the ribeyes. If garlic and herbs come with it, that’s fine too! Continue to do this for 5 to 6 minutes to make sure the steaks have been covered with butter. Turn the heat off and insert your meat thermometer again. You should be about 140-145 degrees. If that is the case, you’re done!

I served my steaks with mashed potatoes and sautéed spinach since I already had those ingredients. This recipe is super versatile! Feel free to serve it with your favorite sides. Roasted potatoes and asparagus would be an excellent option as well!

I want to do a little recap on tips for a good steak:

1. Room temperature & dry meat

2. Use your salt!

3. Hot, heavy pan

4. The meat thermometer is our friend!

5. Don’t be afraid of butter.

6. Enjoy!

xoxo
Samantha

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