Herb Roasted Whole Chicken & The Count of Monte Cristo [RECIPE]
Good Morning Friends!
I’ve been itching to share with you some fabulous books that I’ve been reading lately. As I curled up a few nights ago, I thought that I would begin cooking recipes from the books I’m reading. I can flex my culinary muscles all while still diving into some fantastic books. Today’s recipe is inspired by “The Count of Monte Cristo” by: Alexandre Dumas. This story was originally published in 1844, but don’t let the age fool you into thinking that it’s a stuffy, old book. No, this story is filled with adventure, revenge, the shedding of identities, and an unexpected treasure hunt!
The main character, Edmond Dantes, is falsely accused of conspiring against the Crown after stopping his ship at the Isle of Elba. One of his own deckhands, Danglers, falsely plants information suggesting that Dantes is aiding Napoleon to help overthrow the Crown. After being suddenly tossed in prison (on the night of his engagement party!) Dantes violently has his world turned upside down. This book journeys through the years of his imprisonment and how his mindset changes over time. He befriends unexpected people along the way and goes from being Edmond Dantes, a wild, cocky, confident, Captain-to-be…. to The Count of Monte Cristo: a secretive, wealthy man set with one goal: revenge. From start to finish I was drawn into this classic tale and I know you will be too.
This story is set in Marseilles, France so it was only fitting that I cook up a French dish to honor this story. In the book, Edmond is often described as having “meat and bread” for his meals. So, today we will look at how to roast a whole chicken. When you’re roasting a whole chicken there are a few important tips to always remember:
- Make sure your chicken is defrosted completely.
- Give the chicken a thorough wash and pat it dry all over.
- Make sure you follow your cooking temperatures and times to the letter to ensure that all of the meat is completely cooked.
Other then that, the sky is the limit on how you want to spice up your bird! Today I was inspired to lean more towards a French-style of cooking the chicken. As I stuffed my chicken with fresh herbs and lemon and popped it in the oven, the whole house began to smell so aromatic. Fresh thyme, parsley, and lemon filled the air. My dry herbs of rosemary, sage, and garlic seeped into the meat, making me salivate as I anxiously awaited for dinner to be done. When Mr. Noob Chef arrived at home he stopped in his tracks seeing the roast chicken (still hot!) surrounded by cooked vegetables on a platter. “Oh, YUM!” he said dropping his bags. The little one and I tore off pieces of french baguette to mop up the juices on our plate. Everything was heavenly and we felt blessed to enjoy such a tasty meal. Cooking a whole chicken might seem daunting, but I promise you that this recipe is an easy weeknight meal that gives tons of leftovers.
So what are you waiting for? 🙂 Go ahead and give it a try for yourself! I hope you love it as much as we did. Stay tuned for more recipes (and book reviews!) and until next time, keep on cooking! ❤
Herb Roasted Whole Chicken
- 1 (3-4 lb.) whole chicken, rinsed and dried well
- 2 carrots, chopped
- 3 celery stalks, chopped
- 1 yellow onion, diced
- 4 Yukon Gold Potatoes, cut into wedges
- 1/2 cup water
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried sage
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
To Stuff Your Chicken:
- 1 small bundle parsley
- 1 small bundle fresh thyme
- 1 lemon, sliced into rounds
- 4 tablespoons butter
- Preheat the oven to 425 degrees (F)/ 220 degrees (C)/ Gas Mark 7.
- Rinse your chicken and pat well with paper towels to dry. Set it in a large roasting pan.
- Tuck small pats of butter underneath the top of the skin on the breast of the chicken. Then stuff fresh parsley, a few sprigs of thyme, and slices of lemon inside the cavity of the chicken.
- Drizzle a bit of olive oil over the chicken and season with dried rosemary, garlic powder, and sage. Sprinkle salt and black pepper over the chicken.
- Place chopped carrots, celery, onion, and potatoes around the chicken. Pour 1/2 cup of water over the vegetables and pop everything into the oven for 20 minutes.
- Then, after 20 minutes reduce the temperature of your oven to 400 degrees (F)/200 degrees (C)/ Gas Mark 6 and continue cooking for 1 hour.
- Remove from oven. Arrange on a platter to carve. Serve with warm bread and enjoy! You’ve earned it! ❤