No, I didn't get a pet bird. I got a roaster as a Christmas present for myself instead. So for new year's eve, I decided to give this toy a try. May I present to you Contessa's Roasted Herbed Chicken with Bacon, Cremini Mushrooms and Potatoes.
I am so glad that my bird came out moist and tasty. My family loved it:-). I think this recipe is a keeper and will be making it again. Here is what you need: whole organic free range chicken, rosemary, thyme, garlic, onions, lemon, about 3 lbs of cremini mushrooms (wiped with damp cloth), olive oil, salt, pepper, potatoes, bacon and maple syrup.
Preheat oven to 400 degrees. Wash chicken and pat dry. Season the chicken with salt and pepper inside the cavity and as well as rub the chicken with salt and pepper. On a mixing bowl, mix 2 lemons (sliced quarterly), one onion sliced quarterly, about 8 cloves of mashed garlic, two sprigs of rosemary, two tablespoons of thyme, olive oil (just eye ball), and salt and pepper. Mix them well and stuff the bird with this mixture.
Place the chicken breast up in a roasting pan. Layer the strips of bacon up breast until covered. Roast this for about 45 minutes (make sure you baste the pan juices half way). For the mean time, cut up your potatoes in quarters and season it with rosemary, olive oil, salt and pepper, and a little bit of paprika. Mix well. After 45 minutes, add your cremini mushrooms and potatoes. Mix the pan juice with the mushrooms and potatoes. Make sure they are arranged evenly. Brush your bacon and chicken with maple syrup and roast for another 45 minutes or until the internal temperature is 165 degrees F (if you have a meat thermometer). Remove from the chicken from the oven and let is stand for 10 minutes to rest. Serve and enjoy!
I hope that 2011 will bring us more fabulosity. I thank you for your support and I hope that in the next year, I will continue to inspire you.
Happy New Year! Bisous, Contessa