Hot Chick Roasted

Heartwarming Recipes for a Cold, Rainy Day

  • Recipes

  • Apr 12 2013

  • Posted by: Candice

When the downpour drench of April showers comes, your el cheapo deluxe umbrella broke, your hair resembles a wet dog, your fave leather boots are all soaked in disgusting rainwater and the wind chill is so cold that you want to cry, these are the days that you should become savvy with making a Heartwarming Recipe for a Cold, Rainy Day.

Not to mention if you’re solo, sometimes the best thing in the world is to come home, cozy up in comf-pants and wool socks and cook up a satisfying, heartwarming meal that you can make exactly the way you want! -Without some whiny, douchey, boyfriend in the way. So kick off your wet booties sister, pull that hair back and get cookin’ with these deelish recipes that are as good for your hot body as they are for your soul.

Herb Roasted Chicken with Roasted Root Veggies

Every good cook should know how to make a basic whole roasted chicken! Simple, easy and so incredibly tasty!

 

 

One pan Serves 4-5

Pre Heat the oven to 475 Degrees F

About  1- 1 ½ Hrs

Roasted Chicken:

* 1 whole chicken — (3 1/2 to 4-pound)

* 4 Garlic cloves, minced

* 1 tablespoon dried thyme leaves — chopped

* 2 tablespoon dried sage – leaves–; chopped

* 2 tablespoons fresh rosemary — chopped

Season Well with sea salt .. Salt is KEY for roasting!!

* 2 T Olive Oil

* 1 lemon sliced

Directions

1. )Always wash your chicken first and pat dry with a clean paper towel..Use the Salt to season the inside cavity and the outside with S and P.

2.) Mix the minced garlic in a mixing bowl with the thyme, sage, rosemary and olive oil. Use this herbed oil blend to rub into the cavity of the chicken as well as all over the outside…

** The natural cooking process will infuse the meat of the chicken thru the cavity… cooking from the inside out!!!

3.) Put the  rosemary stems into the cavity of the chicken, and squeeze each lemon slice inside of the cavity, place the whole slices inside, and leave to roast.

4.) Place the chicken in a roasting pan and place into the oven.

5.) . Roast for about 1  to 1 ½ hours, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving, its got to cool & ** Let the Juices settle again!!

** Ways to tell if it done: Juice is clear, firm to the touch, Wiggle the chicken legs, or check for an internal temp of 170 degrees F… Let her cool off for at least 10 minutes, to let those juices settle, watch-out she’s hot!

And of course you can always call the girls over to indulge in the fun of a Heartwarming recipe. There’s nothing like a long day that ends in a hot meal, comfy pants, a couch and a bestie group of girlfriends! xxxo ck.


  • http://www.cookinginstilettos.org Lys ~ CookingInStilettos

    Great recipe!

  • http://www.cookinginstilettos.org Lys ~ CookingInStilettos

    Great recipe!

  • http://www.facebook.com/people/Michael-Malcom/100000601341836 Michael Malcom

    Ingredients say “baking soda”, but Step 2 says “baking powder”. Sorry to quibble!

  • http://www.facebook.com/people/Michael-Malcom/100000601341836 Michael Malcom

    Ingredients say “baking soda”, but Step 2 says “baking powder”. Sorry to quibble!

  • Lana

    Candice, you never mention 3/4 cup (1 15 oz. can) pureed pumpkin in the recipe. The fact that you have to mix it with the butter? Also, is soda 2tbs ok? I used 2 tsp and it doubled in size. Thanks!

    • CandiceKumai

      Lana and Michael! so sorry sometimes i make those mistakes!! nn Go ahead and use baking soda 2 tsp is cool:) and yes use 3/4 C pumpkin puree and mix wet with wet and dry with dry always then gently marry the two! xxx enjoy!! ck

  • Lana

    Candice, you never mention 3/4 cup (1 15 oz. can) pureed pumpkin in the recipe. The fact that you have to mix it with the butter? Also, is soda 2tbs ok? I used 2 tsp and it doubled in size. Thanks!

    • CandiceKumai

      Lana and Michael! so sorry sometimes i make those mistakes!!

      Go ahead and use baking soda 2 tsp is cool:) and yes use 3/4 C pumpkin puree and mix wet with wet and dry with dry always then gently marry the two! xxx enjoy!! ck

  • Lili

    dear candice.. how many time do youu00a0recommendu00a0eating any kind of bread.. is it fine eating itu00a0onceu00a0a week? or no?

    • CandiceKumai

      I believe that all bread/foods with high carbs.. should be eaten in moderation! That’s 2x a week or so..Besides that dont calorie count like crazy.. enjoy your life, eat well + be well! xx

  • Lili

    dear candice.. how many time do you recommend eating any kind of bread.. is it fine eating it once a week? or no?

    • CandiceKumai

      I believe that all bread/foods with high carbs.. should be eaten in moderation! That’s 2x a week or so..Besides that dont calorie count like crazy.. enjoy your life, eat well + be well! xx

  • http://www.thehealthmagic.com/calorie-counter-track-your-increasing-calories.html calorie counter

    better eat chocolate, that don’t contain Carbs at all…..

  • http://www.thehealthmagic.com/calorie-counter-track-your-increasing-calories.html calorie counter

    better eat chocolate, that don’t contain Carbs at all…..

  • Segsmudge

    Made this recipe with the 2 Tbsp of baking soda and it was crazy terrible tasting!! The flavor was delicious but it was ruined with too much baking soda. IF YOU MAKE THIS RECIPE – DON’T USE 2 TBSP OF BAKING SODA! Trying again tonight with 2 tsp. of baking soda.   Can you update the recipe to spare others from doing the same?

  • Liesl

    Seriously, 2 TABLESPOONS of baking soda? I wish I would have read the comments before making this. It tasted horrible. Also nowhere in the directions does it say when to specifically add in the pumpkin. Honestly, I spaced and forgot almost altogether to add the pumpkin until the very end. Waste of time and ingredients!

  • Bea

    Hi Miss Candice! So excited to try this recipe and break out the pumpkin.
    I have a question about your raspberry oat muffins from Pretty Delicious: the recipe calls for quick oats, but could I use old-fashioned? Thanks.

  • Bea

    Hi Miss Candice! So excited to try this recipe and break out the pumpkin.
    I have a question about your raspberry oat muffins from Pretty Delicious: the recipe calls for quick oats, but could I use old-fashioned? Thanks.

  • Shoshana

    i would definitely suggest adding salt to this recipe. all the flavors are there, its a great moist bread but it needs salt to bring out the flavors

  • Shoshana

    i would definitely suggest adding salt to this recipe. all the flavors are there, its a great moist bread but it needs salt to bring out the flavors

  • Alanna Taylor-Tobin

    Hey Candice, I met you at Ryan and Jen’s wedding many years ago, and am psyched to have found your blog! (Clicked here through Foodie’s newsletter) All your recipes look amazing, and congrats on publishing your second book! Looking forward to reading more. : )

  • Alanna Taylor-Tobin

    Hey Candice, I met you at Ryan and Jen’s wedding many years ago, and am psyched to have found your blog! (Clicked here through Foodie’s newsletter) All your recipes look amazing, and congrats on publishing your second book! Looking forward to reading more. : )

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