How can you not rush out and cook a recipe with a name like: “Mom, the House Smells Great” Roasted Chicken? That’s the title of this original recipe; it appears on the pages one of my favorite cookbooks, The Moms’ Guide to Meal Makeovers by two dietitian friends, Janice Bissex and Liz Weiss. This cookbook contains 122 recipes (I counted!) and I’ve prepared at least 100 of them. My kids have loved every single recipe. Now, after that glowing endorsement, I have only one issue with the cookbook: No pictures.
But that’s probably a very good thing.
Because if the cookbook photo had looked like the one above, would you have made it?? Seriously! This is not food photography to appear in glossy magazines. And it probably won’t get much Pinterest traffic – except on the fabulous new board by Cooking Light magazine about cooking mishaps called Cooking Mistakes, Solved!.
But, dear readers, this chicken tastes out-of-this-world! It will make your house smell beyond amazing! AND it’s so simple, I can call it fool-proof. It is also flexible: The original calls for extra virgin olive oil – I’ve used plain canola oil. The original lists fresh rosemary and basil – I’ve only every used dried rosemary and oregano. No fresh garlic or lemon? Use garlic from a jar and an orange. Can’t find a 4-5 pound free-range chicken, use a plain supermarket 2-3 pound whole chicken. (A 5-pound chicken serves about six, buy two smaller chickens if serving a crowd.)
Worried your dinner guests will turn up their noses at a roast chicken that’s not browned to perfect golden perfections and has floppy drumsticks? Don’t! When they enter your home steeped in aromas of garlic, orange and rosemary wafting to their noses, they will look forward to every succulent, juicy bite of Rosemary Orange Roasted Chicken.Print
Do you make roasted chicken? Do you have a good “ugly but delicious” recipe/cooking story to share? We love hearing from you!