We had been out late at an event yesterday, so today started late for us…almost at lunch. So, we had lunch. We met up with friends for Mexican, and I actually had my first soft shell taco (ever). Nelson’s thrilled that after all our years together, I’ve finally started expanding my culinary repertoire. Finally!
After lunch we took a walk and stopped at a playground for the kids to burn off some energy. I wanted to be out strolling and soaking up the sun all day. Oh summer, how I’ll miss you.
Well, we did head home eventually and Nelson started planning out supper. Tonight we had pan roasted chicken. I’ve gotta tell you, this was one heck of a tasty bird–juicy through and through. The chicken was seasoned so nicely and every bite was juicy and yum. Nelson’s loving his cast-iron pan (not sponsored or affiliate). You don’t need one for this recipe, but if you’ve got one, you’ll understand how nice it is to cook with. And if you ask me, I’d add that it looks so darn cool too.
So as we bid adieu to summer, because fall officially begins this coming week, we can certainly say thanks to mother nature for one heck of a great season. With our trip to the Azores and all the fun stuff we did this summer, it leaves us with some great memories.
We’ll show you how we embrace fall in our home with some warm and hearty meals…coming soon to the blog. Until then, enjoy the rest of summer and eat well friends!
- 1 3½ lbs chicken (giblets and string removed)
- 1½ tsp salt
- 1 tsp garlic powder
- ¾ tsp fresh ground black pepper
- 1 tsp paprika
- 1 lemon cut in thin wheels
- 10 sprigs of thyme
- 2 tbs olive oil
- Preheat oven to 450 ºF.
- Pat down chick to remove moisture.
- Rub the chicken with olive oil inside and out.
- In a small bowl, mix all the dry spices.
- Sprinkle the spice mixture inside and out making sure to reach all areas of the chick. I used about ⅓ of the spice mix inside the chicken and the remaining mix on the outside.
- Insert the lemon slices and the sprigs of thyme in the chicken's cavity.
- Place the chicken on a well seasoned cast iron pan (you can also use a roasting pan).
- Place the pan in the oven on the middle rack and roast for 20 minutes.
- Reduce the temperature to 350 ºF and continue to roast for 50 minutes.
- Remove the chicken from the oven and insert a thermometer in the meat being careful not to touch any bones. The chicken is ready when it's reached an internal temperature of 165 ºF.
- Remove the sprigs of thyme and lemon slices.
- Tent aluminum foil over the chicken and let the chicken rest for 10 to 15 minutes before cutting.
- Serve with your favourite side dishes.