The Skinnygirl Dish by Bethenny Frankel & Eve Adamson

Author:Bethenny Frankel & Eve Adamson
Language: eng
Format: epub
Publisher: A Fireside Book
Published: 2010-07-15T00:00:00+00:00

1. Preheat the oven to 350°F. Rinse the chicken and pat it dry. If the chicken has the giblets or neck inside, remove those and lightly season the inside of the chicken with salt and pepper. Put half the onion, carrot, celery, lemon, garlic, and fresh herbs inside the chicken. Tie the legs together with twine. Slice the remaining onion and put it in a roasting pan sprayed with cooking spray. Put the chicken on this bed of onions.

2. In a small bowl, combine the olive oil and melted butter. Using a basting brush, brush every inch of the chicken with the olive oil–butter mixture. Season the entire chicken with salt (or garlic salt) and pepper and bake on the middle oven rack for 1 hour and 15 minutes.

3. Turn up the oven temperature to 375°F and cook for another 30 to 45 minutes, or longer if your oven isn’t as hot or your chicken is a little bigger. If the top still isn’t crispy, put the chicken under the broiler for a few minutes to completely brown it. You will know the chicken is done when you pull at the leg and it feels ready to come off and the juices run clear (not pink) when you pierce the skin with a knife.

4. Remove the chicken from the oven and cover it with foil in a loose tent shape. Let it sit for about 20 minutes so that the juices can settle into the meat, then serve with any of the vegetable side dishes in this chapter. Remember to use what you have.

~~~~~~~~USE-WHAT-YOU-HAVE VARIATIONS~~~~~~~~

Use any of these variations, or mix and match them according to your tastes.

VARIATION 1: Instead of salt, try any seasoning salt, such as garlic salt.

VARIATION 2: Instead of yellow onion, try any other onion, 4 shallots, 10 pearl onions, or 2 leeks, coarsely chopped.

VARIATION 3: Instead of the carrot, try ½ turnip, chopped, or ½ parsnip, sliced.

VARIATION 4: Instead of celery, try chopped fennel or bok choy.

VARIATION 5: Instead of lemon, try any citrus juice.

VARIATION 6: Instead of garlic, try ½ teaspoon garlic powder or ½ teaspoon garlic salt (reduce other salt in this recipe).

VARIATION 7: Instead of fresh rosemary, thyme, and oregano, try ½ teaspoon each dried rosemary, thyme, and oregano, or sprigs of any other fresh herbs you have, like parsley, cilantro, tarragon, or savory.

VARIATION 8: Instead of olive oil and melted butter, try any other cooking oil, melted nondairy or regular butter, or any combination of liquid fats.

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