I love to cook. As a chef it has become a huge part of my life. I am constantly looking at food blogs, food magazines, shopping for cooking tools, eating at new places, trying new foods. But every now and again it just makes sense to stick with a classic. Very often I start with the classics and play from there to create new dishes. Tonight I went with the classic roast chicken with a few classic sides.
I was at the farm this weekend picking up my chicken from the poultry harvest and was thinking about my friend and fellow shareholder, Ann. She loves Springdell chickens. I agree, it really is hard to compare to poultry that’s fresh.
Look at that beautiful bird. It was raosting most of the day and it was beyond good. After washing the chicken and patting it dry (that’s what helps to give it a super crispy skin), I gave it a rub with olive oil and spices. Tonight I used salt, pepper, paprika, garlic, and cumin in my rub. I also filled the cavity of the bird with chopped onions.
Along with the chicken we had a classic spinach salad, roasted veggies, and rice.
I tossed carrots, green peppers, eggplant, and radishes with olive oil and salt and roasted them in a hot oven, 400 degrees for about 20 minutes. Take a look at that classic, tasty meal.
I wanted to really hilight the classic meal, but at the same time let people know that there are so many options out there for a roast chicken. You shouldn’t be stuck with the same flavor combos all the time, food will get boring. One of my favorite magazines published a article with 11 different flavor combos for roast chicken. I highly recommend you check it out, I put the link below:
What doesn’t sound good about tangerine glazed chicken or miso butter. Think outside the box and roll with some of the flavors, I don’t think you’ll regret it! Stop by Springdells farm stand and sign up for the next poultry harvest, check to see if any chickens are still in the stand too! Eating fresh and local is what food should be all about. Enjoy!