Sunday dinners.

I love this baked chicken recipe from papered chef. The chicken I purchased required a bigger roasting pan. So Mario B’s lovely oval cast iron pot will do this trick. This recipe fills the house with the smells of lemons, garlic and rosemary, mixed with chicken is a nasal nirvana like no other. Homey and healthy.

The recipes below. Here’s how I do it. My spin is mayonnaise mixed with Magic, Lowry season salt, and lemon zest, with chopped rosemary. Blot the chicken so the mayonnaise can create its fat forcefield to lock those juices up until your mouth releases them on good behavior in your mouth!

Garlic is one of the stars in this dish. Cloves. Like 30+. Peeled and peeling garlic is not a chore unless you have no imagination. Why do we cook? Food is the medicine so don’t buy that cheap shit and slap it all together? Take your time.

And use quality ingredients. Those ingredients will become a part of you. So go high. Slop is just food people make with no care at all in it. Most of those people if you look at their lives reflect the same thing? Half hazard Willy nillys. Even at my poorest. I know. We all get in a pinch.

That’s why growing some of your ingredient is key. Garlics easy. So is rosemary. And you do save. Just takes scissors and a walk outside for some fresh air them back in with fresh ingredients.

Oh and yes. I’m thinking about Mama while I out this dinner together like I always do. Pretending I’m fixing it one day for her to feast on her daughters labors. Hard earned I might add from all the chef jobs I took and got paid to learn. I did what I had to rise to her standards. Cookbooks everywhere. Doesn’t take a brain surgeon to see Mama like to cook and eat good food.

I have this pan in storage. Mario’s helping me today. I am not afraid of fat I realize that we are fat ingesting beings. And slather it on. It feed the brain and heart.

I added mushrooms and onion cut up into chucks. I’ll add carrots half way in. Parsley on top top is different. And a bit of white Zin wine. Like a cup. And follow the directions below.

The house will smell amazing and all who eat will be satisfied. You can serve a salad or maybe some fresh tomato, onion and cucumber salad for fresh enzymes. Salads do help aid digestion.

INGREDIENTS

  • 3 tbsp (45 mL) fresh rosemary or 1 tbsp (15 mL) dried rosemary, divided
  • 1/2 tsp (2 mL) paprika
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) ground black pepper
  • 1 whole chicken (about 4 lb/1.8 kg)
  • 1   lemon, cut into quarters
  • 1 tbsp (15 mL) olive oil
  • 2 heads garlic, peeled (about 40 cloves)

DIRECTIONS

  1. Preheat oven to 375°F (190°C). Lightly spray Deep Covered Baker with oil. Combine half of the rosemary with paprika, salt and black pepper in small bowl; set aside. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat, if necessary. Place lemon quarters and remaining rosemary inside cavity of chicken. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken breast side up into baker.

  2. Brush outside of chicken with oil; coat completely with seasoning mixture. Arrange garlic around chicken. Bake, covered, 60 minutes. Carefully remove lid and continue roasting 25-35 minutes or until Digital Pocket Thermometer registers 180°F (82°C) in thickest part of thigh and juices run clear. Remove chicken from baker; let stand 10 minutes before carving. Remove garlic from drippings; serve with chicken.

Yield:

  • 4-6  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 600, Total Fat 35 g, Saturated Fat 9 g, Cholesterol 180 mg, Carbohydrate 11 g, Protein 58 g, Sodium 470 mg, Fiber 1 g

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psychecafe

I am an Adapted, artist, Mother, a soul, a human, singer, writer, activist, minister and deprogrammer and reprogrammer of minds. And I am here because we need to change how you see it, a lot of things that is. For us Adoptees who have lived in the dark. We were cut off from our families. And that is sad people.

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