A Cooking Adventure: Roasted Herbed Chicken and Potatoes

I know, it's Valentine's Day.
By all means, this is not a Valentine's Day recipe, I just happened to post it today.
However, it you want to make it, or add a little amour to the mix, feel free to do so... or you can take your top off. Or you pants. Or everything. (I don't judge!)

Moving on now...

Today we're making chicken. I've realized after several times in the kitchen how hard it is to get real good tasting chicken... there really is a whole art to it.

If you're making this, defrost your chicken early in the morning.
I will repeat myself, early in the AM.
If you are like me and started a little late, defrost it in some hot water. Please, do not but it in the defrost option in your microwave, it will just cook it to death.

defrost chicken in hot water

Now the trick to a good oven roasted chicken is to keep it moist. That's right, I said moist !

I made a little rub-a-dub-dub with butter, oregano, basil, rosemary, a little garlic and salt. Before putting it in the oven, I drizzled some chicken broth over it. I know... all those years you wondered why your mother even had it in the chicken - this is why! If you're making a whole chicken, you may have to check on it constantly and make sure it doesn't go dry.

chicken broth + oven = moist chicken

Moist chicken !!!

Now keep in mind chicken takes a while to cook... so feel free to open a bottle of wine. I prefer a good Côte du Rhone - $12 of delicious wine.

Before your chicken is done, cut up some potatoes and place them in a pan with hot olive oil.

A few minutes before they're done (you will see them brown), add some minced garlic to the mix. Remember, garlic will burn very quickly, so be careful. Don't say I didn't warn you.

If you have any veggies you can grill up that would be good too... asparagus, zucchini, carrots... take your pic. It will at least make your plate look that much prettier!