Happy New Year, my friends!
Happy Clean Slate ~ Tabula Rasa ~ Fresh Start ~ and New Beginnings!
With reflection comes knowledge and with resolution comes adventure! I love January 1st like I love September 1st…the only thing missing now are new crayons and loose leaf paper. These dates represent for me a time to ponder. A time to refine. A time to add to the old and create anew. A time to develop. A time to become more of who we are. Such a gift are these days that arrive naturally, built in to our calendars nudging us to measure and adjust if need be. I like that. It’s easy to get mired down by the business and busy-ness of life, so these days create a nice system of checks and balances. A reset button, if you will. One that is there for the offering – but doesn’t need to be used. We have options. Well done, calendar.
Okay – it’s time…time for me to welcome you to my new and improved website.
Welcome!
I am beyond thrilled with the outcome of the lovely site my friend, Becky, at Becky’s Graphic Design, has created for me. The things I could never do, or even think of doing, she has made possible…I am forever grateful!
What began as an obsession with Food Network (way back in the day) to the discovery of catchy text and stunning photography by the likes of Ree, Joy and Deb, to deciding that this was a community I wanted to join, we made possible the idea of my becoming a food blogger.
We, because this has taken a tiny village. So, along with my fearless hubby with all his technical savvy and spirit of adventure and Lindsay & Bjork‘s spot-on instruction for building a food blog, to Lauren‘s advice on creative photography and Chelsea’s tips for better SEO and social media, to Nick’s recipe approval and likes on Instagram, to Becky…Ciao Chow Bambina was born and continues to grow today.
Which is why I’ve made a chicken.
Roasted chicken.
Roasted chicken with tender juicy meat wrapped in a crisp golden buttery skin that houses fresh garlic, lemon, onions, rosemary and thyme.
This recipe ranks as one of my all-time favorites. You can dress it up with eggplant gratin or serve it with a simple mashed potato. It can be as fancy or as humble as you’re in the mood for but it’s always a perfect choice.
And since this is a day for celebrating…
Roasted Chicken with Lemon & Herbs it is!
Happy New Year! I hope your year is as delicious as this chicken!
Buon Appetito!
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Roasted Chicken with Lemon & Herbs
- Category: Dinner
Ingredients
- 1 5 – 6 lb. roasting chicken
- 1 large bunch of thyme
- 2 – 3 sprigs of rosemary
- 1 lemon, quartered
- 1 head of garlic, cut in half, crosswise
- 2 Tbsp. butter, melted
- 2 yellow onions, one quartered and the other sliced
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 425 degrees.
- Remove the chicken giblets and rinse the chicken inside and out.
- Pat the chicken dry.
- Place sliced onions in bottom of cast iron.
- Place the chicken on the onions.
- Stuff the cavity with herbs, lemon, garlic and onion.
- Brush the outside with melted butter and generously salt and pepper the skin.
- Roast the chicken for approximately 1 hour, until juices run clear and its internal temperature is 165.
- Remove to a platter and cover with foil until you’re ready to serve.
- Serve warm.
Recipe adapted from Ina Garten
Ciao!
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