Roasted chicken.
I roasted it in my iron skillet and took the chicken out to make gravy using the drippings in the skillet.
I used a mix of salt, pepper and herbs de Provence for the rub which I applied this morning.
I was pleased with the flavors and how the gravy turned out. My only mistake was removing the bird too soon from the oven. My temperature probe was to the right temp and I checked a number of places but as I carved, the meat was just too pink. Back in the oven it went for 20 more minutes.
I need to get an instant read temperature probe next time I go shopping. This has happened too often to me so I must blame the probe I have.
I served it with mashed potatoes, and snow peas. Chocolate pudding for dessert.
There will be lots of chicken for other meals this week and next.
What was on your dinner plate this evening?
Yum. I feel hungry this morning.
ReplyDelete...sounds good to me.
ReplyDeleteWe had a shrimp stir fry. Both our dinners were doubtless very tasty.
ReplyDeleteThat looks delicious! Nice plump bird.
ReplyDeleteI need one of those thermometers too. Mine is like yours, not trustworthy any more.
Fried chicken tenders, wild rice and Waldorf salad, with leftover hickory nut pie for dessert---I froze half of the pie I made at Christmas, so this was the last of it. I made it just like pecan pie.