Darlene Wilson, today’s Guest-clacker, grew up as a very picky eater (and she hopes her mom forgives her for that!). She started developing an interest in cooking after working at several top NYC restaurants. As a mom, she loves introducing her children to new foods and flavors, but she is not above nuking frozen chicken nuggets when the need arises.
What is your favorite part of the chicken? A cooked chicken, that is (for anyone inclined to respond with, “Its lovely tail feathers”). Growing up, my father always reached for the back. Odd choice, but as the youngest child of a large and very poor family, that was probably all that was left for him by the time the platter made its way around the table and he stuck with that choice for life. My mother always chose the thigh, a sensible choice, and my younger sister got the wings, but I was always a drumstick girl and since no one else wanted them, I always got them both to myself.
Flash forward and now I’m a single mom with seven-year-old twin girls. I remember the first time I decided to make roast chicken for my family. It seemed like such a traditional “Mom” thing to do. I tried a recipe that was very good (but which I’ve now tweaked to perfection) and proudly brought the platter to the table. And that’s when it happened — three hands reached out to select one of two drumsticks. That was one hand too many and one drumstick too few so I did what any mom would do — I let each of my daughters have a drumstick and I smiled with pride as they enjoyed my lovingly prepared meal. But internally, I sulked and pouted and wondered what ever possessed me to have children in the first place. And I was reminded of those heroic words of Charles Chicken’s: “I regret that I have but two legs to give to those who adore me.”
The solution going forward, of course, was quite simple. Now, I only buy drumsticks — well, for this recipe anyway. Since my recipe has two variations, I usually buy a big package of a dozen drumsticks and cook half the first way and a couple days later, I cook the other half the alternate way.
This recipe takes about an hour to cook, but there’s virtually no prep time and it’s hands off from the time you put it in the oven. Since the oven time and temp works equally well for potatoes, I put a separate pan of quartered new potatoes tossed with olive oil, salt, pepper and fresh thyme leaves into the oven about 10-15 minutes after the chicken so they’re both done at the same time. Add a green veggie — I usually parboil broccoli for a few minutes in the microwave, rinse with cold water to stop the cooking, drain well and then sauté with a little olive oil and garlic — and you’ve got a quick and delicious meal.
You can do a whole roast chicken if you want to stuff (the cavity, that is, with rosemary or thyme sprigs and a whole lemon) and truss, or just choose your favorite part of the chicken as we do. Just make sure it’s not skinless. The high temperature of this recipe insures a crispy crust that crackles like paper as you bite into it and juicy, tender meat underneath, but it’s the skin that seals in the moistness. Without it, I suspect you’d end up with something akin to a dried out chew toy that perhaps your dog might enjoy. Leave the skinless chicken for another recipe. This one is all about the luscious, crispy skin.
Roasted Chicken
Ingredients:
Preheat oven to 450 degrees.
If you’re a chicken rinser (as I am), rinse the chicken and pat it dry — thoroughly. If you’re not a rinser, make sure you still pat the chicken dry with paper towels.
Place a rack over a foil-lined pan. Lightly grease the rack with Crisco. I’ve tried olive oil, but Crisco seems to work best — just use it sparingly.
Liberally sprinkle both sides of the chicken with either garlic salt and pepper (for Variation One) or cinnamon and pepper (for Variation Two). Most people think of cinnamon in association with sweets and desserts, but on its own, it’s a savory spice and it adds a unique flavor to the chicken.
Roast chicken for 50-60 minutes until skin is nicely browned.
Enjoy — and no fighting over who gets which piece!
Clacked by Guest Clacker
on Apr 03, 2009 @ 10:00 EST5EDT
What a great and easy recipe. Thats exactly what I like quick and easy. Also thank you for the tip on the cinnamon I didn’t know it would taste spicy I thought for sure it would be sweet.
Keep the receipes coming,
Roe
I can relate Darlene. The reality is that as mothers at times we must give up what we love be it a thigh or a wing. Yes you guessed it, I am the wing lover and I gave birth to another wing lover. Anyhow, what is there not to love about quick and easy recipes. I especially enjoyed the cinnamon suggestion. In all my years of cooking chicken I never thought of using it as a spice. Thanks and I hope you have more quick and easy recipes under your wing. WINK
Luci
Wow!! This seems so simple. After coming home from a day at work, I can’t get into something complicated that takes a lot of time or effort. This is the perfect recipe. I too would have never thought of using cinnamon but I plan to try it. Thank you!
As a single mother of a growing boy – there are many parts of the chicken that pass me by but I too put a smile on my face and look at the Angel and Thank God. What a great story and lead in to a fabulous recipe. Cinnamon – HMMM – interesting – I will have to try… Thank you!
Great story. I am a chichenaholic (if this is even a word) so I am interested in anything made with a chicken. I am definitely going to try the cinnamon on my next chicken parts. Quick and easy right up my alley. Thanks and await more delicious and exciting recipes from you.
Thanks for a great and simple recipe. I usually buy boneless skinless chicken breasts. Recently my two daughters informed me that they hate chicken. Actually, what they hate is dry boneless chicken. They actually love wings and thighs and drumsticks. Your recipe was a great success— I haven’t tried the cinnamon yet but they loved the garlic and pepper. Looking forward to more recipes.
Sounds great. I have a freezer full of chicken and chicken parts. Can’t wait to try both!