The BEST Roast Chicken and a Delicious Side Dish
Now that the days are getting colder, cozy food is on my mind. I love roast chicken, it is super easy to throw together and there are usually leftovers that can be used for other means for a few days after! This recipe is one of my all-time favorites. The flavors in this recipe are easily interchangeable in the event you don’t have my specific ingredients, you really can’t go wrong. The goat cheese mixture helps to keep the chicken so succulent and adds so much flavor to the meat. Give this a try, I know you’ll love it!
Ingredients
- 5-6 lb Whole Chicken
- 1 head of garlic
- 4 oz plain goat cheese
- 2 TBSP of any combination of fresh herbs – for this I used 1 TBSP sage, 1/2 TBSP Thyme, and 1/2 TBSP winter savory
- 1/2 tsp garlic powder
- Salt and Pepper
- Olive Oil
- Preheat oven to 425Β° F
- Chop the herbs together and add them to a bowl with the goat cheese, garlic powder, salt, and pepper. Mix to combine.
- Remove the extra bits from the chicken and pat dry.
- Brush some olive oil and salt and pepper on the back of the chicken and lay in your roasting dish breast side up.
- Take the goat cheese/herb mixture and spread it underneath the skin on the breasts and the legs. Try spread as evenly as possible. (Suggestion: the skin on my chicken split and I am pretty sure it’s because I broke the membrane that runs down the middle of the chicken underneath the skin. Try and keep that intact and I think the skin will be less likely to split.)
- Spread any leftover cheese/herb mixture on the top of the skin. Drizzle with olive oil and add a little bit more salt and pepper.
- Cut the top off the head of garlic and stick it in the cavity of the chicken.
- Roast the chicken for an hour or until the internal temperature reaches 165Β°F.
No roast chicken dinner is complete without a yummy vegetable side dish and this chili broccoli recipe couldn’t be easier!
Ingredients
- 2 bunches of Broccolini (Regular broccoli would also work)
- 2 cloves of garlic minced
- 1 shallot finely chopped
- Fresh chili of your choice finely chopped (I used a red jalapeΓ±o from our garden, this is also optional)
- Chili flakes (optional)
- Olive oil
- Salt and pepper
- Wash and trim the broccolini. I cut mine in half as well.
- Heat the oil in a pan on a medium heat. Add the garlic, chili, and shallot and sautΓ© until fragrant and the shallot is softened.
- Add the broccolini and sautΓ© until slightly softened. I also covered for a brief time to allow the broccolini to steam a bit.
- Sprinkle some chili flakes and salt and pepper to taste!
If you try these recipes, let me know how you like them! Comment below or send me a DM over on Instagram!
