Roast Chicken 

Some (especially Ina Garten’s husband Jeffrey) would argue that there is nothing more comforting than a roast chicken with vegetables. After smelling my house while this was in the oven, I’d have to agree with them. Sure, you can buy a rotisserie chicken from the grocery store but it’s just not the same, and not nearly as delicious.

So I implore you to try this simple recipe and you won’t be sorry. Feel free to make it your own, increase the quantity of ingredients to feed a larger crowd or add different veggies, slices, herbs, etc. Let’s get started!  


  • 2tablespoons unsalted butter
  • 1 ½ pounds small red potatoes (about 15)
  • 1 pound medium carrots (about 6)
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 1 3 ½- to 4-pound chicken
  • 1 lemon
  • 8 sprigs fresh thyme


  • Place the butter on a plate and set it aside to soften. 
  • Heat oven to 425° F (I used the convection setting and it worked beautifully) and begin preparing the vegetables. Scrub the potatoes. Peel the carrots, halve them lengthwise, and cut them crosswise into 2-inch pieces.
  • Place the vegetables in a large roasting pan or baking dish and toss with the olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. 
  • Remove the neck and the bag of giblets from inside the cavity of the chicken and discard them. (Thankfully, my chicken didn’t come with any of these but just in case…)
  • Pat the bird dry with paper towels.
  •  Prick the lemon several times with a sharp knife and place it in the chicken along with the thyme.
  •  Rub the outside of the chicken with the softened butter and season with ½ teaspoon salt and ¼ teaspoon pepper. 
  • Tie the legs together with kitchen twine or a handy reusable silicone kitchen tie like I have, found here. Place on top of the vegetables in the roasting pan. It should look like this!Like my roasting pan? It’s Rachel Ray stoneware, get your own here!
  • Put the chicken in the oven and roast until the vegetables are tender, the chicken is golden brown, and the juices run clear when the thigh is pierced with a fork, 65 to 75 minutes. (If you use an instant-read thermometer, it should register 165° F when inserted in the thickest part of the thigh.) 
  • Let the chicken rest for at least 10 minutes before carving.  
  • Serve & enjoy!  

Not very pretty, but pretty delicious…

In the spirit of my “MAYbe Tomorrow” Pinterest challenge I decided to do something edible because, let’s face it people, most of what we pin on Pinterest is food related. This particular recipe was from the blog 30 Handmade Days and is called, “Stick of Butter Rice”, so it pretty much Jerry Maguire’d me and had me at “stick of butter”. I had an open stick of butter in the fridge so mine turned out to be more like 3/4 of a stick of butter rice, which hey great, a healthier option to the original. (snicker). This recipe really can’t get any easier, it only has four ingredients;
10 oz. beef broth
1 can condensed French onion soup
1 Cup uncooked rice
1 stick butter
In hindsight I would have added mushrooms, almost like a stroganoff rice.
Here’s the ingredients along with the before rice…(it’s not pretty I know, just stay with me). Combine soup, broth, and rice in baking dish then slice butter and add. Cover with foil and cook at 425 for 30 minutes then remove foil and cook for another 30 minutes.

Here’s the finished product…

I paired it with some yummy roasted broccoli and chicken cutlets. All in all it was pretty good, and the butcher was quite happy. Which is good, since we’ll be eating the leftovers tomorrow!