Roasted chicken is one. hot. dish. I mean it is kickin’! It’s done within an hour. I’ll say that again: it’s done in less than an hour! It feeds quite a few people, you can make chicken stock from the bones afterwards. And I love that! Money is tight with me, so knowing that I can buy a whole chicken, feed several mouths and end up with homemade chicken stock that I can use in a soup or to liven up some rice isn’t just economical, it makes me very proud of myself. Best of all, it all tastes delicious. We’re not going to talk too much more about the chicken stock today, but we’ll focus on the quickest way I know to cook a chicken. And one of the most delicious. So get that oven hot, pick up your oven safe pan and prep those chickens, because we’re making 45 minute green onion roast chicken.
It Only Takes 1 Hour
Witchcraft, you say! Blasphemy, you cry! But nay, it is merely science!
Here’s the deal: Chicken, like most things, cooks significantly more quickly through direct contact than it does when it’s simply in contact with hot air. In this recipe, we preheat a cast iron skillet in the oven and place the chicken on top of it. The chicken then cooks significantly more quickly on the inside, a place that normally takes a significant chunk of time to heat in traditional roasting. See? It’s not witchcraft or blasphemy! Just a simple kitchen hack.
Because the recipe is quick and hands-off, it gives you time to whip up the rest of my meal with peace of mind. Whether its getting guacamole and taco shells ready for shredded chicken guac tacos or preparing some garlic soup or some stuffed mushrooms for sides. And it smells something delicious!
And that’s all there is to this chicken. Of course you can stuff it for some additional flavor, and you will rub it down with some olive oil to crisp the skin nicely, but this chicken is exactly what chicken should be: quick, simple and tasty.
Wouldn’t it be nice if life were as simple as making this chicken? One of the things that I’ve found complicates life is procrastination. I totally procrastinate. All. The. Time. I’ve struggled with it for years. Don’t we all? And, I know that procrastination is small in comparison to other issues. But it still messes me up daily.
This week, however, as been different.
I found a fantastic article on io9 all about procrastination. It was short, and you really should read it to get the full impact of it, but the basic premise is that procrastination is all about unexpressed anger, fear or sadness. The article proposes that a huge part of overcoming procrastination is taking time to let those emotions out and forgive yourself.
I tried it. And you know what? It’s been one week since I procrastinated in any meaningful way. I’ve still goofed off, I’ve still procrastinated from time to time, but not in any meaningful way. IT’S BEEN SO AMAZING! I had no idea how much I could get done if I just don’t procrastinate! It has been one of the best feelings in the world.
And on that note, I leave you for the rest of your day. Enjoy! And eat some fantastic roast chicken!
- 1 chicken, weighing between 3-4 pounds
- Roughly a tablespoon or so of olive oil
- 1 cup green onions, sliced
- Preheat oven to 450 and toss that cast iron skillet in there just a few minutes after it's preheated
- Meanwhile, rub down the chicken with olive oil and sprinkle it with some salt (try and make sure that it's evenly distributed)
- After the oven is preheated, take out the skillet, pour enough olive oil on it to coat the bottom, put the chicken on it and put the whole thing back into the oven
- Let roast until it reaches an internal temperature of between 155 - 160 degrees Farenheit (roughly 45 minutes, though you may need to let yours sit there longer)
- Take out the chicken, break it down and top with green onions
- Enjoy!
[…] .site-header { background: url(http://www.diyfoodguy.com/wp-content/themes/foodie-pro/images/header.png) no-repeat !important; } .simple-social-icons ul li a, .simple-social-icons ul li a:hover { background-color: #999999 !important; border-radius: 3px; color: #ffffff !important; font-size: 18px; padding: 9px; } .simple-social-icons ul li a:hover { background-color: #666666 !important; color: #ffffff !important; }.broken_link, a.broken_link { text-decoration: line-through; } window.dynamicgoogletags={config:[]};dynamicgoogletags.config=["ca-pub-8823664046087901",[[]],[[[],[],[]]],"WordPressSinglePost","8257852672",,0.01,0.04];(function(){var aa=function(a){var b=typeof a;if("object"==b)if(a){if(a instanceof Array)return"array";if(a instanceof Object)return b;var c=Object.prototype.toString.call(a);if("[object Window]"==c)return"object";if("[object Array]"==c||"number"==typeof a.length&&"undefined"!=typeof a.splice&&"undefined"!=typeof a.propertyIsEnumerable&&!a.propertyIsEnumerable("splice"))return"array";if("[object Function]"==c||"undefined"!=typeof a.call&&"undefined"!=typeof a.propertyIsEnumerable&&!a.propertyIsEnumerable("call"))return"function"}else return"null"; else if("function"==b&&"undefined"==typeof a.call)return"object";return b},h=function(a){return"number"==typeof a},m=function(a,b){function c(){}c.prototype=b.prototype;a.O=b.prototype;a.prototype=new c;a.prototype.constructor=a;a.M=function(a,c,f){for(var g=Array(arguments.length-2),l=2;l « 45 Minute Green Onion Roast Chicken […]