Foodie Friday: Roasted Chicken with Vegetables

Roasted Chicken has become one of my cooking staples. One of the reasons I didn’t try it sooner was because I often found roasted chicken to be dry and lacking  flavor. But last Christmas, I decided to put my new roasting pan to use and perused the internet in search of the perfect chicken recipe. Well I’ve found it and want to share it with you. It’s  AMAZING! The chicken is soooo juicy and flavorful, but I think the real reason I love this dish is because of the caramelized vegetables in the bottom of the pan.  I could eat a plate of them alone!  

Roasting Perfect Chicken

Don’t let roasting a chicken intimidate you. Just remember these 4 basic Tips:

1.     Play with your veggies. Not only do you have an automatic side dish, but the juice from the chicken runs right into your vegetables resulting in outstanding flavors. Plus, your house will smell incredible!

2. Season generously. Go heavy on the salt and pepper- freshly cracked works best. This brings out the natural flavor of the bird. Also, don’t be afraid to play with other spices and herbs.

3. Add fat. Butter that bird up! You want that baby to look like it spent way too much time on an exotic beach when you’re done.Plus you want that skin nice and crispy. Olive oil also works here too.

4. Layer the flavor.  Don’t forget to stuff the cavity with lemon halves, onion, garlic and a big bunch of thyme. The flavors will reach every piece of meat and have your family asking for more!

With these tips in mind, you’re ready to tackle the best chicken recipe EVER! This recipe comes from Here’s what you’ll need:


  • 1 (5 to 6 pound) roasting chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 large bunch fresh thyme, plus 20 sprigs
  • 1 lemon, halved
  • 1 head garlic, cut in half crosswise
  • 2 tablespoons (1/4 stick) butter, melted
  • 1 large yellow onion, thickly sliced
  • 4 carrots cut into 2-inch chunks
  • 1 bulb of fennel, tops removed, and cut into wedges
  • Olive oil


Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.

raw chicken

Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. *Tanisha’s Tip: Cook the chicken breast side down so that all the juices run down into the white meat which can tend to be dry.


Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Happy Cooking!



Foodie Friday: Rosemary Crusted Lamb Chops

I hope you all had a great Thanksgiving holiday and that both the food and the company were amazing! Mr. H and I spent the day eating up lots of turkey and fixings 🙂

Well just in case you didn’t get enough food, here’s another Foodie Friday post to get your stomachs growling!

I love lamb chops but have been so intimated by the idea of preparing them. But for our first anniversary, I wanted to try to make something special for our romantic dinner at home.

This was our favorite appetizer at our wedding so I decided to relive our special day through this delicious and easy to prepare recipe. It comes from Emeril Lagrassie.


3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped parsley leaves
1 tablespoon finely chopped rosemary leaves
1 teaspoon minced garlic
6 (4-ounce) double lamb rib chops (2 ribs) with bones attached, ribs frenched
2 teaspoons freshly ground black pepper
1 tablespoon olive oil
2 tablespoons minced shallots
1 teaspoon minced garlic
1 cup balsamic vinegar
1 large or 2 small rosemary sprigs
2 tablespoons butter

Preheat the oven to 400 degrees F.
In a small bowl, combine olive oil, parsley, rosemary, and garlic. Season with salt, to taste. Set aside.

Set a 12-inch oven-safe saute pan over medium-high heat. Season the lamb with 1 tablespoon of salt and 1 1/2 teaspoons of the black pepper. Add 1 1/2 teaspoons of the oil to the saute pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the herb and oil mixture. Transfer the pan to the oven and cook until the lamb is rare, about 5 minutes. Alternatively, you can grill the lamb chops.

Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove the rosemary sprigs before using.

When the lamb is rare, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction.

Happy Cooking!