Weeknight meals can be a daunting task. Its one of the easiest times to fall victim to convenience food and fast food loaded with all kind of things that aren't REAL FOOD. Obviously there's always the convenience of slow cooker meals or even reheating leftovers, but what if the fridge is empty or you didn't plan ahead enough to put some goodness into the crock pot? Roasted chicken is always a delicious and believe it or not, fairly quick dinner idea. Also, for everyone that's been frightened away from risotto because its so supposed to be so hard and time consuming, I'm going to prove that wrong and make it easy for you.
Before I get into the recipe, I want to take a minute while we're talking about chicken to spotlight an amazing resource we have here in Beaufort County. Acre Station Meat Farm in Pinetown, NC is only 15 minutes up Highway 32 from Washington and has the best meat you can find within 100 miles. If you're reading this and you aren't local, I implore you to find somewhere similar in your area. The slaughter house and processing area is literally right behind the grocery store. They don't truck in huge breasted factory raised chickens, they sell locally raised meats at pretty amazing prices. 2 regular sized whole chickens are bagged together and are usually under $8. They have amazing beef and pork, too. Their hamburger meat is hands down the best I've ever tasted and comes with the added bonus of knowing exactly where it came from, where it was ground and packaged, and it was never washed in ammonia (like most commercial hamburger meat). They also feature locally grown produce. Its truly the best Eat Local option possible.
I would also like to add here, this endorsement is all my own. I've not been paid or compensated in any way for this. I just truly love this place! You can't beat being able to call your butcher by name and being greeted with a smile.
1 whole chicken
1 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 tsp celery salt or seasoning salt
1-2 tsp olive oil
Preheat your oven to 425 degrees and get out a glass baking dish (8x8 or 9x13 depending on the size of your chicken)
In your kitchen sink, remove the chicken from its packaging and make sure there isn't anything like livers etc packed inside the cavity. Using a small pairing knife, remove any excess fat or skin around the neck area if there is any. Place the chicken in the baking dish.
Now, wash your chickeny yucky hands!
Brush your chicken's skin with olive oil and sprinkle it with salt, pepper, and seasoning salt. Err on the side of a little more than you may think you need. Chicken has a tendency to be bland if it isn't seasoned properly. Also, my seasoning suggestions are just that, suggestions. Feel free to add whatever you like. This particular night I substituted Black Truffle salt for regular salt, but you can also use garlic powder, onion powder, smoked sweet paprika or anything else you can think of.
Place the chicken in the oven and set your timer for 30 minutes.
When time is up, using a probe thermometer, make sure that close to the bone it reads at least 165 degrees internal temperature. If you don't have a thermometer, you can always poke a small knife deep into the breast meat and make sure that the juices that run out are clear.
It's extremely important that you let your chicken sit and rest for 10-15 minutes before you really cut into it. That gives the juices a chance to settle back into the meat and ensures that the chicken is juicy and not dry.
If all of this seems daunting, don't stress! Its just a chicken. If you think its done but then go to sit into it and see pink, you can always put it back in the oven. You haven't destroyed your chance at finding world peace or anything, I promise!
Now, if you want to serve this with Risotto on the side, while your chicken is baking, grab a large skillet and my Risotto recipe.
Risotto with Asparagus and Mushrooms
1 cup uncooked Arborio rice
2 Tbsp olive oil
1 small sweet onion, finely diced
2 cloves garlic finely minced
2 cups dry white wine
2-3 cups chicken stock
1 bunch of fresh asparagus (cleaned and chopped)
1/2 cup sliced baby Portabella mushrooms
1/4 cup freshly grated Parmesan cheese
salt and pepper to taste
In a large skillet with high sides, heat the olive oil over medium heat. Add in your diced onion and a sprinkling of salt. Stirring frequently, allow the onions to sweat until they start to look a little translucent. Add in your Arborio rice and stir to coat with oil. Let the rice sauté for 3 minutes or so, stirring frequently. Not only does this step add flavor, but it also opens the rice up and makes it easier for it to release its starch to make your Risotto awesomely creamy.
Note: Arborio rice is getting easier and easier to find. You should be able to find it on the rice isle with all the regular kinds of white and brown rices. Even Walmart out here in the middle of nowhere has it. It's a fat, short grain Italian rice and there really aren't any substitutions for it. The starch those fat little grains of rice contain are imperative for making Risotto.
When the rice has sautéed for a few minutes, add in your minced garlic and your white wine. You are going to want to stir this a lot. You can obviously take second after initially stirring it in while your waiting for the wine to come up to a simmer, but don't go too far. Once it starts bubbling, your stirring is what releases all that wonderful starch from the rice and makes the sauce.
When almost all of the wine has been absorbed, its time to start adding the chicken stock. Start with 1 cup, stir it in and keep stirring. After its been absorbed, add your second cup of stock and stir in your asparagus and mushrooms. Keep stirring. When most of that has been absorbed, grab a spoon and check the risotto for doneness. It should be al dente, not mushy. If it still has a bit of crunch to it, add in your last cup of chicken stock and stir while it absorbs.
When you have a little liquid remaining and your Risotto is the right texture, take it off the heat and stir in your Parmesan cheese.
That's it. You're done. Not as complicated and terrible as it seems, huh? I'm not sure how Risotto came to be viewed as such a daunting dish to cook, but it turns out, there's really nothing to it. It should be finished just about the same time as your chicken and dinner is served!
Weeknight dinner in 45 minutes without a bunch of prep work and definitely a great break from the ordinary. Enjoy!
