Roast Chicken + Weekend Recap

We didn’t do much this weekend. It was just Max and I for Friday and Saturday, so we did our usual ‘Eat/Sleep/Run’ routine. We did order in Pizza on Saturday as we hadn’t done that in awhile (P eats way too much pizza at school). I got the grocery shopping done on Friday, which included a trip to Costco. I picked up a pair of capri yoga pants as well as a ‘running skirt’. Both were $17, yay!  (better than the $100+ I would spend at LuLu Lemon).

Running went ok. Max and I went for a long run on Friday and a steady run on Saturday. Definitely getting faster!  We got ready for go out yesterday, but in the first 400m I wasn’t feeling too good, so I turned around picked up P and we went for a walk instead. I am not about to go and get injured, so I took it easy. There is no running today (track day and the weather isn’t cooperating), but I should be able to get out tomorrow for sure. After the walk we cleaned up the front and backyard. Some of my perennials are returning! So maybe I don’t have a black thumb after all

In some good news, Max has another girlfriend.  Our friends had a baby girl Saturday evening!  Yay!

Boston Marathon is today!  It is going to be a hot one and apparently they don’t want novice runners running. Good luck to all that are running. I don’t think I will ever get to run that fast to do that race 🙂

—–

Roast Chicken

One of P’s colleagues has chickens at his place and once a year he sells them. They are HUGE chickens!  The one we cooked last night was over 7 pounds. Took a little inspiration from ‘Diners, Drive-in’s and Dives’ to cook the chicken:

 

Method

1. To cook a bit faster, we butterfly’d the chicken. You don’t have to do this though!

2. Grab the magic ingredient: Butter, put in in between the skin and chicken breasts (be generous) . If you didn’t butterfly the chicken, put some in the cavity as well.  Put some butter on the skin as well.

3. Put sprigs of thyme in between the skin and the breasts. You don’t need to chop it or anything, just put the whole thing in there.

4. Place the chicken on a bed of: celery, carrot, onion and a few sprigs of rosemary. Spring the bird with lemon juice (about 2 tablespoons). Spring with salt and pepper, I go easy on the salt.

5. Put in the oven (pre-heated to 350). Depending on the size of your bird, it can take about an hour and 15 minutes for a 3 pounder. Our 7 pound bird took 2 hours.

ENJOY!

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4 Comments

  1. Pingback: Why Roast Chicken Rocks | Running.Food.Baby.

  2. Pingback: Running.Food.Baby. – Why Roast Chicken Rocks

  3. Pingback: Running.Food.Baby. – Grocery Shopping + Meals for the Week

    1. Rebecca (Post author)

      lol – if you like to babysit, sure!!

      Reply

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