Garlic Roasted Chicken

November 13th, 2019 · 15 Comments

Garlic Roasted Chicken from Sugarlaws

I joined a CSA this winter, and my favorite part of it, so far, was an organic, free range chicken. The moment I saw it, I knew I wanted to do something special with it.

But sometimes the best recipes are the simplest, and this was one of those times. This chicken would make an excellent weeknight dinner, and roasting is by far the easiest preparation imaginable.  Since it also adds a ton of flavor, you really can’t do much better.

So if you want something healthy and easy after a season of elaborate holiday cooking, try this. And happy new year, everyone!  I, for one, am ringing in 2009 by giving my kitchen a rest for a day or two!

Garlic Roasted Chicken from Sugarlaws

Garlic Roasted Chicken


1 whole chicken, cut into breasts and legs, skin removed
6 large garlic cloves
1/3 cup olive oil

Preheat oven to 450 degrees.

Rub each chicken breast and leg with olive oil, salt and pepper. Finely chop the garlic cloves and cover the chicken with them.

Roast for 25-30 minutes, or until chicken reaches internal temperature of 165 degrees. Serve.

Serves 4-6.

Garlic Roasted Chicken from Sugarlaws

Tags: food · main dishes

maple-glazed salmon

October 21st, 2019 · 9 Comments

For the past few weeks, I haven’t done much serious cooking — although I’ve made dinner most nights, it’s usually just a really simple baked chicken or fish in a super easy (sometimes store-bought) marinade.  Takeout was a lot easier in New York, so I’ve had to adjust a little for the night when we don’t want to put much effort into dinner.

So I thought I’d share one of my easy, go-to recipes!  You probably have almost all of these ingredients in your fridge right now, so if you want, feel free to whip this one up tonight.  It only takes a few minutes!

I’ve gotten so used to running at 200% for the last few months, I almost cant get my mind around the idea of a full weekend with nothing to do.  We’re heading to the Rodeo tomorrow night, which I absolutely can’t wait for, and hopefully we’re going to start looking at houses in the next few weeks!  Today, it’s 10:30 a.m. and I’m still in bed catching up on Portlandia, trying to motivate myself to get dressed so I can go shopping.  Not a bad day so far!

Maple Glazed Salmon


4 tbsp maple syrup
1 tbsp soy sauce
1 small clove garlic, minced
1/8 tsp fleur de sel
Pinch of fresh ground black pepper
1/2 pound salmon


Preheat oven to 400 degrees.

In a small bowl, mix the maple syrup, soy sauce, garlic, salt, and pepper.  Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Tags: food · main dishes

Perfect Roast Chicken

September 25th, 2019 · 24 Comments

Perfect Roast Chicken from Sugarlaws

Why, oh why, does anyone ever remove the skin from a chicken?

Ah, ok, calories, fat.  But there is a time and a place for boneless, skinless chicken breasts (which I find, frankly, completely unappealing) and there is a time for perfect, crispy, golden roasted chicken.

When we made roast chicken in a cooking class I took a few years ago, we did it using a traditional french technique — compound butter, and a lot of it, stuffed inside the chicken’s skin, to melt and tenderize the meat.  But when I am cooking at home, butter is for baking, and that’s that.  For just about anything involving cooking, I use olive oil.

But butter is solid at room temperature, and obviously olive oil is not — and therefore, inherently, much harder to stuff into pockets of chicken skin.  But with a little garlic powder and salt, I think I managed to get more than enough of it in — the meat was seasoned, moist and had tons of flavor, no butter necessary.  And the best part, of course, the crispy, browned skin, was even better.

And this is a simple, easy, no-fuss recipe.  No rotating the chicken every ten minutes, no basting.  Just put it in, turn on the oven, and broil a bit at the end if its skin isn’t golden enough for you.  Perfect for a summer dinner party, no planning ahead necessary.

Perfect Roast Chicken from Sugarlaws

 Perfect Roast Chicken

1/2 roast chicken (or use a whole chicken and double the recipe)
1/2 cup olive oil (use good quality, but not extra virgin)
1 tbsp salt
1 tsp black pepper
1 tbsp garlic powder

Preheat your oven to 450 degrees.  Mix together the olive oil and spices until evenly combined.  Gently rub the olive oil mixture beneath the skin of the chicken, pulling the skin away very carefully, with your fingers, so you don’t break it.  For any places where the skin won’t pull away easily, rub the olive oil mixture on the outside of the bird.  Rub any remaining olive oil all over the outside of the chicken’s skin.

Roast at 450 degrees for 50 minutes to 1 hour, until a thermometer inserted into the thickest part of the meat reads 165 degrees.  Broil for 1-2 minutes if the chicken isn’t sufficiently browned but the temperature has reached 165.  Allow to rest for 10 minutes, and serve.

Perfect Roast Chicken from Sugarlaws

Tags: food · main dishes