I should start off by saying that, for the past year plus I have been incredibly busy and this blog has totally fallen by the wayside. I am still cooking, in fact, my new project lately has been purees. That's right, I have a baby now! My daughter, Abbey, was born mid-September and since then, and even before, my time has been consumed with everything baby.
I didn't think being a mom would be so amazing and so tiring at the same time. It's a good thing she's cute, because she stinks, keeps me up at crazy hours in the night and barfs on me.
I am in the middle of starting a new blog, Mommy Like Whoa, that will chronicle my life as a mom, with recipes, crafts, and DIY projects, but like this one, it's subject to the time I find to keep it up. I am also now on Pinterest and will be making a great effort to try pinned recipes and share the worthwhile ones with you. Follow & Repin me!
And since no EKmW post would be complete without some sort of recipe review, I bring to you:
Roasted Chicken in Potacchio by Scott Conant
I got this recipe on The Chew, which is my new favorite daytime "talk show". I don't usually have time to watch it, but I always DVR it and catch up on the weekends. This week, on a rare occasion, I got to watch it early and this recipe was the inspiration for last nights dinner.
My local Albertson's was having a sale on whole fryer chickens for 88 cents a pound, so I took advantage! This is a super easy one pan meal, and you'll end up having very minimal dishes, plus it's kid friendly!
You start off with;
1 whole chicken, cleaned and patted dry
1 large yellow onion (or whatever color you have on hand or prefer)
1 can tomatoes (I used diced, but once again anything you have on hand)
4-6 potatoes; quartered, 1-2 inch cubed(I used red, and they worked nicely)
1 cup wine or broth
6 sprigs rosemary (I foraged mine from the wild bush that grows outside our house!)
Salt & Pepper
Red pepper flakes, paprika, cayenne, or whatever your favorite roast chicken seasons are
I started off by preheating my oven to 375* and pulled out my roasting pan. I cleaned the chicken and patted it dry, and placed it in the center of the pan. Drizzle the chicken with the olive oil, and season the inside and outside with the salt, pepper, and the seasoning of your choice. Arrange the onion, potatoes and rosemary around the outside of the chicken, drizzle with more olive oil, season, and pour the tomatoes over the top. Place in the oven for 1 to 1 1/2 hours, basting every 20 minutes or so, or until the thigh temperature is 170* and juices run clear. I removed the chicken from the pan to rest and tossed the potato mixture and put it back into the oven for another 15 minutes. Serve.
The best part about this was Charlie LOVED IT, which for some reason lately he hasn't been all that into new dishes for dinner. Even Abbey liked it! I cut off a small piece of the breast and minced it, mixed it with some of the potatoes that I mashed with a fork and she devoured it! Not that I have had a problem with her, she's such a foodie! Just like her mommy!