Monday, June 4, 2012

Roast chicken and asparagus

I've been absent from my blog for some time (although, to be fair, I have been working diligently on my other blog 365 Pictures) but I have to share this tasty, and fairly simple, dinner.  

Roast Chicken and Sauteed Asparagus with Bacon
1 whole roasting chicken (I used one that is about 4lbs)
1lb of asparagus
4-6 slices of bacon
A selection of seasonings (depending on preference)

Preheat oven to 425 degrees
Remove giblets and any excess fat from chicken.  Rinse inside and out and let drain in a colander, cavity down until it's room temperature (about 15 minutes).
Pat chicken dry.  Drizzle with olive oil and season.  I used salt, pepper, garlic powder and basil, rubbed it on and let it sit.  Season inside with salt and pepper. 
Optional - place garlic cloves, pricked whole lemons or fresh herbs in the cavity (I used garlic).
To make the skin crispier, slide your fingers under the skin over the breasts to loosen then place a few pats of butter or olive oil under it.
Place chicken in a shallow roasting pan breast side up and roast for 30 minutes.
Lower oven temperature to 375 and roast for another 30-40 minutes until juices run clear.

While chicken is in the oven -
Gently rinse asparagus, trim ends and cut into 2-3 inch pieces.
Chop bacon into pieces and place in a pan over medium high heat.
Cook bacon until it has released the majority of the fat, about 5 minutes.
Add asparagus and toss for about 2 minutes.  After that, let asparagus sit, tossing occasionally until it has browned a bit.  The asparagus should be in the pan for no more than about 6 minutes.  You want it it be crisp not flimsy or soft.


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