Hi everyone! What a week: Two Halloweens, Shiloh (My Beagle’s) one year anniversary with us (his birthday), I’m in the running to win a video cooking contest (Please don’t forget to vote-only two days left!
and I spoke at the prestigious TEDx talk and did not keel over with nerves.
Remember when I told you that practice and preparedness conquers all? Well, it is true in both life and cooking. I practiced my TEDx story every waking moment, wrote out slides for power point with the editing help of others, asked supportive audiences to listen to me rehearse and it went off without a hitch. I promise to share the link with you once it is up on the site.
For the impromptu after-party I hosted with many of the amazing planners and producers of the event, they brought tasty treats while I brought out all sorts of delicious leftovers. Right before they came, however, I was making a roast chicken for my kids’ dinner.
Crazy, you may ask, to cook while expecting a group of people over for a party? Well, roasting a chicken involves very few steps so I was able to do both. Here’s how it went and don’t worry, Shiloh got some for his birthday dinner:
TEDx Roasted Chicken with Fresh Herbs
One 3-3 1/2 lb chicken
1 TBS olive oil
5 cloves garlic, peeled and sliced
2 TBS fresh lemon oregano or regular fresh oregano or any other herb you like such as rosemary, thyme, or sage
salt and pepper to taste
Preheat oven to 375 degrees
Rinse and dry chicken.
Gently lift up skin from the breast, being cautious not to tear.
Gently place the slices of garlic under the skin, as far back as you can down the chicken’s chest without tearing skin.
Stuff the chicken’s cavity with the fresh herbs on or off the stems
Rub the olive oil all over the breast of the chicken and all over and sprinkle with salt and pepper.
Bake the chicken for 1 1/2 hours. Keep checking to make sure skin isn’t burning and if it is getting too brown, cover with foil. Cut into the thickest part of the thigh to make sure the juices run clear-that’s how you know it is not raw.