It was a chicken night...

Last week we had chicken, this week we're having chicken!  I know, sounds pretty boring, but this chicken is so yummy it hugs you at every bite.  I'm serious!  I never thought I'd master the art of making a really good whole chicken, but I can say I definitely have.  I use the Diane von Furstenberg's Saturday Night Chicken recipe from the CFDA's American Fashion cookbook.   It's moist all the way through and so flavorful from all the fresh herbs.   Ready to try it?


Saturday Night Chicken (Jiggy's remix)

1 whole chicken (organic)
1/2 lemon (rub the outside of the chicken with the other half)
fresh sage leaves
2 tablespoons of sour cream ( I use greek yogurt)
2 tablespoons of mustard of your choice (I use garlic mustard)
potatoes (used sweet potatoes)
fresh rosemary ( used fresh thyme, but I like it much better with rosemary)
olive oil
I added a half of onion and 4 cloves of garlic.

Preheat oven to 400 degrees. Wash, dry and salt the chicken and put in a Pyrex baking dish. Squeeze the juice of the ½ lemon inside the chicken cavity. Add sage leaves (the more the better), sour cream, and mustard inside the chicken. Peel potatoes and put in baking dish. Sprinkle rosemary and olive oil on chicken and potatoes. Bake at 400 degrees for 1-½ hours. Serve it with love.

Easy, right?  Make it yours by adding veggies or special potatoes.  So many different ways you can do it, but just don't leave out the mustard mixture.  That's what makes it really moist. Also, only use fresh herbs.   Voila!

and Diane is so right! 

and I'm off and running...

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