Another relaxing Saturday this weekend where we had time to do whatever we wanted. No schedules to follow, no people to meet up with. All to ourselves! We took a trip to Costco and then decided to cook ourselves a nice dinner. The hubby took care of the meat while I took care of the veggies.
Rotisserie Style Baked Chicken – approximately 4-6 servings
This was absolutely fantastic! Placing the chicken thigh side down in the cast iron skillet allowed the thighs to cook faster. There is more leeway with overcooking dark meat than white. The skin was crispy and the meat was so juicy! The white meat was like dark meat almost! Not dried out at all and perfect. An easy large entree to make.
INGREDIENTS AND SUPPLIES
1 whole chicken
cast iron skillet
1. Place the cast iron in the oven and set to 450 degrees. Anything cast iron has to heat up slowly, it’s not a good idea to stick a cold cast iron pan into a hot oven.
2. Take the chicken out of the fridge and pat dry. Doing this will ensure the skin crisps.
3. Take out the giblets if there are any.
4. Rub the chicken with a mix of olive oil and paprika, enough to evenly coat but not drench, add some inside too.
5. Liberally salt and pepper the chicken on all sides evenly.
6. Take the cast iron out after it is heated, place the chicken in the cast iron skillet thigh side down.
7. Roast for approximately 45 minutes to an hr, until the internal temperature is 155 degrees. It will continue cooking even after you take it out.
8. Let rest 10-15 minutes before cutting. Doing this will allow the juices to settle in and not come rushing out upon cutting, which results in dry chicken.
Fennel and Goat Cheese Salad – approximately 2-4 servings
My best friend from childhood bought me an awesome gift for my birthday. A set of six types of flavored balsamic vinegar! I was so excited to use it! Fennel tastes slightly like liquorice, but better, and goat cheese is just delicious. Adding in the dressing and tossing this salad together melts the goat cheese all around.
INGREDIENTS AND SUPPLIES
1 fennel bulb
6 leaves romaine lettuce
4 oz goat cheese
1 teaspoon sea salt
fresh ground cracked pepper
1/4 cup olive oil
1/4 cup balsamic vinegar
1. Wash all your produce!
2. Slice up the romaine lettuce into strips. Place into bowl.
3. Slice up the fennel bulb thinly into strips. If you have a mandolin that slices thinly, you can can use that. Place into bowl.
4. Crumble or place the goat cheese on top of the lettuce and fennel. Place bowl aside.
5. In a separate bowl, mix together the olive oil and balsamic vinegar. Add more or less of one according to taste.
6. Drizzle the dressing over the salad and mix until you reach your desired dressing level.
7. Add the salt, and grind some black pepper over your salad. Mix.
It was truly one delicious meal! The chicken came out so well, it was amazing! For his first time cooking a whole chicken this way, it was pretty wonderful how well it turned out! The fennel salad was great with the chicken. Light and refreshing, yet creamy from the goat cheese. It had notes of sweetness balanced with tangy.
The overall cost of the meal was extremely low cost too! Breaking it down to just the meal itself and based off what we ate…all estimates of course.
$3.48 Chicken (ate less than half)
$0.62 Romaine Lettuce
$1.26 Goat Cheese
$6.36 for the entire meal for two people!
I love slow weekends!!! It results in amazing meals like this!
What kind of scrumptious things did you make recently?