I got sent home sick from work today–they took one look at me (and probably noticed that my shirt was on backwards long before I did) and showed me the door. So even though it has been a total bummer to be getting sick just after I recovered from the last cold I had, it was nice to have a day off. Even if I spent all of it lounging on the couch blowing my nose and eating handfuls of throat lozenges.
I did get a chance to catch up with a few people that I’ve been missing a lot (hello, Erin, Tharrie, and Mom), so all in all, the positive outweighed the negative.
Especially because…as of today we are officially planning a Zietsman family trip to South Africa for three weeks in August! So many amazing things are happening between now and this summer: my eagerly awaited niece arrives, I finish my third clinical and begin my last one ever, hopefully Fritz and I adopt a fluffy orange kitten, I graduate, two of my beautiful friends get married, we see Coldplay in concert, I get to meet my niece, and then I visit South Africa! I mean, seriously. I know life gets busy and stressful at times, but boy do I have a lot to look forward to and be grateful for!
And that includes the fact that I know how to cook. I just finished reading The American Way of Eating by Tracie McMillan (detailing the experiences she had picking fruit with migrant workers in California, stocking produce at Walmart, and working behind the scenes in Applebee’s), and it left me with the overall impression that I am just so darn grateful that I not only know how to cook, but that I grew up seeing it as an everyday experience, not a special occasion. It makes it a lot easier to eat healthily on a strict budget. I’m also lucky in the sense that I enjoy cooking–it’s really (for the most part) not a chore, like I know it must feel for a lot of people.
I’m so glad that roasting a chicken and root vegetables is cheap, easy, and yummy rather than intimidating for a standard weekend dinner. And here’s the recipe, if you want to do it too!
Honey Glazed Roasted Chicken
- 1 whole chicken
- 1 T olive oil
- salt and pepper
- 2 T honey
- 2 T apple cider vinegar
- 1 t herbes de Provence
- root vegetables–I used one onion, 4 medium potatoes, and a generous handful of baby carrots
Preheat the oven to 425 degrees.
Remove the bag of giblets from the chicken, if there is one. Pat the chicken dry with paper towels, tie the drumsticks together (I have a bakeable rubber band I use) then rub all over with the olive oil. Generously season with salt and pepper inside and out.
Place the chicken on a roasting rack–having a rack enables the air to circulate around the chicken so it cooks more evenly. Toss the peeled vegetables in the bottom of the pan–I usually quarter the onions and potatoes, and often pour 1/4 C of water in the bottom of the pan as well.
Cook the chicken for about 20-30 minutes until it’s starts to get nicely golden, then turn the heat down to 325. Continue to cook for about 45 minutes or an hour longer.
If you have a meat thermometer, the chicken is done when the meat in the deep part of the thigh reaches 165 degrees. About 20 minutes before I estimated that I would reach this temperature (probably around the 150 degree point), I got the chicken ready for glazing.
Mix the honey, vinegar, and herbes de Provence together in a small bowl.
Brush the glaze over the chicken skin and return to the oven to finish cooking. I did this in two sections–used half the glaze, and five minutes later once it was browning used the second half to get a nice thick layer on there. The reason we wait until the end to glaze is that the honey and herbs would burn and taste bitter if they were on the outer skin for too much longer.
Once the chicken reaches 165 degrees, take it out and allow it to rest for 15-20 minutes before slicing.
This ensures that the meat is juicy and delicious.
I loved the sweetness of the honey glaze–just a touch, and it made the chicken the most gorgeous deep golden color.
It also sweetened the vegetables underneath just a tiny bit, so I didn’t bother to make a gravy with the drippings.
I used the leftover chicken breast all week in salads, and then made chicken noodle soup to help make myself feel better yesterday. So far, so good, though it’s still not the same as when Mom makes it.
And Henry is in trouble since I turned my back for five minutes yesterday and he ate half the chicken I set aside for the soup. He’s seriously such a bad cat, I can’t even stand it.
Though I will miss him when we go to South Africa!