The Functional Hermit

musings from a homebody

Week 6 NFL Menu: Bitter disappointment and roast chicken

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Why Giants, wmy? Et tu, Eli? There’s a moment in every first-half of the season where the Giants get labeled the ‘class’ of the NFC. Usually, this happens right before a matchup against another ‘class’ of the NFC-types. Result. Always the same. Giants go down in flames. But in the recent history of the NFL, it really only matters how you’re playing at the end of the season. Still this game stings. Bad.

What does this have to do with dinner? The Giants got pounded so bad it literally ruined my day. I could hardly even bring myself to record any of the meal for posterity so I apologize. Especially because the Roast chicken and vegetable recipe is kick ass. I don’t have any pictures of the finished product because I was drowning in drunken disappointment. But here’s the recipe and pictures of the prep.


Preheat oven to 425 degrees.

Take a five-pound-ish chicken. I actually did two. Rinse it and pat it dry. Stuff the cavity with a sliced bulb of garlic cloves, half a lemon and a handful of fresh thyme.

Melt a couple of tablespoons of butter and have a brush ready.

In a baking dish, combine a one-pound bag of baby carrots, a bunch of yellow, gold or red potatoes, a chopped onion and a handful of sprigs of thyme. Mix it all up with a good pour of good extra virgin olive oil. Add plenty of salt and pepper. Arrange it all evenly so you can set the chicken(s) on it.

Place the chicken on the potato/carrot mixture. Brush the chicken with the butter. Squeeze half a lemon of fresh lemon juice over the chickens. Salt and pepper the chickens.

Place in the oven for an hour and a half, depending on the chicken. Remove chicken to a cutting board and cover with foil. Let rest for five to ten minutes.

Then dig in.


Written by the bee dub

October 20, 2009 at 6:42 pm

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