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Good but not too tricky recipe?
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Anonymous
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I'm having relatives in from out of town (unexpectedly) tomorrow! I'd like to cook something yummy, but not too tricky for them. They are picky eaters in that they don't really go for many ethnic foods (unfortunately). They are mostly the meat and potato type. Any ideas for me?
Thanks in advance! |
Anonymous
| How about a baked chicken? |
Anonymous
I was going to say the same thing. How about a roasted chicken with potatoes. I season a chicken with salt/pepper/fresh rosemary/lemon. Scatter cut-up potatoes around and season with the same. Drizzle the potatoes and chicken with a bit of olive oil. Roast at ~400 for an hour to an hour and a half. Check the temperature of the chicken so that you don't overcook it. The potatoes can take a bit longer than the bird, so i keep them in the oven while the chicken is resting. |
Anonymous
| OP here. That sounds like a great idea! |
Anonymous
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I roast a 3 - 4 pound chicken at 350 degrees for 20 minutes a pound (I get out the calculator to make it exact) and it always comes out perfect.
For seasoning, I mix 6 cloves minced garlic, 2 teaspoons salt, 1 tablespoon paprika, 1 tablespoon parsley, 1/2 teaspoon pepper, and 2 tablespoons of olive oil into a paste. I then rub the paste all over the chicken, making sure to get under the skin as much as I can. It takes a bit more effort to do this step, but it is very tasty. I'm sure you can vary the ingredients to your taste... the first time I made it I was surprised that the paprika/garlic was not overwhelming at all, it just tasted like a nice seasoning. |
Anonymous
| Dumb question. Do you cover the chicken or just cook it open in a roasting pan? |
Anonymous
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I don't cover mine.
Not trying to criticize, but I think a chicken cooked at 400 for an hour to an hour and a half would be way overcooked. If you're cooking the bird at that high a temp, you need to baste it every 15 minutes. It keeps the chicken juicy and also lets the oven cool down a bit every time you open it. (I bake a chicken at 450 and baste every 15 minutes, for about 45-60 minutes total.) |
Anonymous
| 20:23 here... I don't cover the pan. I use a heavy enamel roasting pan. I also don't need to baste it at all (it has the 2 tbs of oil so I guess that is enough) and it is nice that once it is in the oven I can pretty much walk away. Also, whatever recipe you use, make sure to let the chicken stand for about 10 - 15 minutes after taking out of the oven to let the juices settle. |
Anonymous
| Beef stroganoff. |
Anonymous
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have to agree about roasted chicken. fairly easy, tastes great. mash up some fresh herbs and butter and slide it under the skin.
the real key is to use a meat thermometer to check the temperature between the thigh and the breast. take it out when it's about 165-170 degrees. any higher and it will be too dry. you don't even need to baste. this temperature is the real trick. it's below the official "recommended" temps for cooking, but if you see any reputable chef's roasted chicken recipes, they will say what i'm saying. |
Anonymous
I agree, and I usually take chicken out of the oven closer to 160 degrees. I believe that the USDA recommends cooking poultry to 180 -- you will have shoe leather if you do that. |
Anonymous
Not if you baste often.... |
Anonymous
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I think you already made your dinner - but a great hit for me for those picky eaters is:
Beef Stew Bread Bowls. Presentation is awesome and it is meat and potato. |
Anonymous
| Roasting chicken at a high temp (450) actually keeps it juicier with no basting required. In my oven, the high temp seals the juices in and contributes to a delicious crispy skin. |
Anonymous
How long do you cook it at that temp? I roast at 450 but baste every 15 minutes for a relatively short cooking time. |