About Me

I’m Louise. Blogger. Wife. Designer of TruLu Couture Veils + Accessories.  If you’d like to know more, check out my bio.

Follow Me!



« (Unfake Engagement Shoot!} A Last Bit of Winter… | Main | Lineage Bridal »

Don’t be a Chicken, Cook One.

Wanna know what we had for dinner last week?

Monday: Snacks. Cheese and crackers, maybe?

Tuesday: Ground turkey gyro things I made to use up the left over cucumbers, Greek yogurt and flat bread I had about to go bad in the frig.

Wednesday: Grilled cheese sandwiches made by The Candyman. And potato thingies (recipe to be shared some day).

Thursday: Oven baked chicken, broccolini, mashed potatoes. (I felt pretty good for pulling this one off.)

Friday: Snacks. Canned Soup. Too tired to deal.

I’ve been working, like a lot my first week. No surprises there but it certainly cuts into my cooking dinner time that The Candyman has gotten used to. He’s taking it in stride though. The grilled cheese he made? Epic.

So tonight (Sunday) I’m making us a roasted chicken. We can eat off the leftovers for lunches and such and it’s a good Sunday dinner type of meal. Until I found this recipe, I’d never roasted a chicken in my life. Now, I’ve made Thanksgiving turkeys and such…I’m fairly decent with the birds, but they are a hella lotta work! This roasted chicken recipe? Not bad, not hard and it is SO GOOD!

The below recipe is how to make a roasted chicken, but also how to time it to have a three course, American-Norman-Rockwell-esque sit down dinner.

Meat: Roasted chicken, natch.

Starch: Oven baked potatoes

Veg: Broccoli, Asparagus, Broccolini – you choose.

For the chicken, your gonna need the following:

Perfect Roast Chicken

Original Recipe by Jamie Oliver , adapted by moi.

1 Roasting chicken, organic if you can afford it.

2 medium carrots

2 stalks celery (By the way, it’s the celery from this post. It’s still fresh, as is the lettuce.)

1/2 bulb garlic

2 T butter, melted

Salt & Pepper

1 lemon

A small bunch of fresh herbs (I used parsley, thyme and rosemary. However, I’ve used combos of parsley, thyme and lavender; just parsley; parsley, thyme and basil – basically whatever fresh herb I have on hand. No worries if it isn’t a whole blend of them. Smile


  • Preheat the oven to 475 degrees.
  • Make sure your chicken is thawed. Take it out of the frig before you start everything so it has a few minutes to sit.
  • In a roasting pan sprayed with non-stick spray, toss in a rough chop of the carrots, celery, onions and garlic. You don’t even have to peel the onions, carrots or garlic, but I do. Not sure why. 
  • Once that’s prepped, clean your chicken. Rinse it off, dig out the innards (called giblets and is generally the neck, heart and liver) and pat it dry. Place it on top of the veggies.
  • With a pastry brush (or your hands) fully coat the chicken with the melted butter and salt and pepper each side completely. Make sure the butter gets into all the nooks and such.
  • Place breast side up.
  • Now, take that bunch of herbs and shove it up the chicken’s ass. Make sure they’ve been washed and such. *Note that statement makes NO SENSE whatsoever.
  • Take your lemon and poke it with a fork or knife a few times. Put it on a paper towel in the microwave and nuke it for 30 seconds. Then shove the lemon up the chicken-butt too.

The Thirty-Somethg Bride Chicken Dinner2

Rough chop of veggies in a pan.

Paint your chicken with melted butter.

The Thirty-Somethg Bride Chicken Dinner4

Chicken with herbs and lemon up the butt.


  • Place the chicken with the veggies in the oven and immediately turn the oven down to 400 degrees.
  • Set the timer for 20 minutes.

Side Prep

  • Wash and trim your veggie (I did broccoli) and your potatoes. Set potatoes aside.
  • Line a cookie sheet with tin foil and spray with non-stick spray. Lay out your veggies. Sprinkle with olive oil, salt and pepper. I like to use funky salts here when I can. Someone gave me a tin of salt samples and they last for a long time and go a long way. I really like this black lava salt.
  • Set aside.

The Thirty-Somethg Bride Chicken Dinner5

  • By now, about 15 or 20 minute have passed. Now is a fantastic time to give your chicken a baste. If there aren’t enough of juice in the pan to baste, you can add some chicken stock, water or white wine. Guess what I use?

The Thirty-Somethg Bride Chicken Dinner6

What your chicken should look like after 30 minutes.

  • This is when you stick the potatoes in the oven too. Place them right on the rack, nothing fancy.

Now, just kick back. Have a drink. When you finish your drink,  baste the chicken again. Pour another. About the time you finish the second drink, your hour should be up.

  • Take out the potatoes and the chicken. The chicken’s gotta rest for a few minutes.
  • Immediately put your oven on broil and put the veggies in.
  • The chicken should basically be falling off the bone. Take off the legs and wings first, cutting right at the joint. Carve off the breast meat. Serve it all up.

The Thirty-Somethg Bride Chicken Dinner7

The Thirty-Somethg Bride Chicken Dinner8

This should take about 5-7 minutes. By this time, your veggies should be done. Slice open your bakes potatoes, serve up the veggies and the meat and you’re good to go.

The Thirty-Somethg Bride Chicken Dinner10

I served up ours with a little giblet gravy I made on the side. This might be a little too much Southern for some of y’all, but it’s not hard to make.

From start to finish, it’s one hour twenty minutes. And guess what? You’ve got left over chicken, plenty for sandwiches or chicken salad or even a chicken casserole for later in the week.  I go at mine with my fingers and some tongs and just tear all the chicken off. You can save the carcass and make your own chicken stock, but I’m never really that ambitious. I mean, I just finished roasting a chicken.

But you could. I’m just sayin’.

You can and should totally impress the in-laws with this one.

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments (1)

This is really a wonderful post and an interesting recipe.

March 12, 2012 | Unregistered CommenterTina @ Wedding Favors

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>