Classic Roasted Chicken

Classic Roasted Chicken

Every home cook should have their arsenal of classics.

Simple no-fail recipes they can whip up on a whim.

This recipe is one of those classics.

A simple chicken, seasoned with nothing more than salt & pepper, roasted on high heat for an hour to create the most glorious crispy skin.

Mmmm mmmmm mmmmmm.

You know what I really love about this recipe? It takes almost no effort (just pop it in the oven and wait!), but it tastes like you slaved away for hours!

Once you master this simple technique, you’l never pick up a store-bought rotisserie chicken again.

Goodbye gloopy soggy chicken, hello tender juicy meat with salty crispy crunchy skin. 😀

Have fun fighting over your favorite parts of the chicken!

Serve with a simple baked potato and side salad and you’ve got yourself a meal.

Classic Roasted Chicken with Salt and Pepper

Classic Roasted Chicken

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Print
Prep5 mins
Cook1 hr 15 mins
Total1 hr 20 mins
Servings: 4

Ingredients 

  • 2-3 pound fryer chicken
  • several tablespoons olive oil or butter, don't use butter if dairy or lecithin free, use safflower oil for low amines and low salicylates
  • 1 tablespoon kosher salt
  • 1 teaspoon ground black pepper

Instructions

  • Preheat the oven to 450 degrees Fahrenheit.
  • Remove any giblets from the inside of your chicken and pat the outside of the chicken dry with paper towels.
  • Rub the entire surface of the chicken with olive oil or butter, and then sprinkle generously with kosher salt & pepper. Make sure you get the seasoning on all parts of the chicken, especially the thighs & wings!
  • Place the chicken on a rack in a roasting pan (this will get you the crispiest skin since the air can circulate around the whole chicken) or in a large baking dish. 
  • Roast in the oven for 1 hour, until the internal temperature reaches 165 degrees Fahrenheit and the skin is golden and crisp. 
  • Remove the chicken from the oven and let rest for 10 to 15 minutes to let the juices redistribute throughout the meat before slicing and serving.
Tried this recipe?Mention or tag @ericajulson !

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Pasta with Sausage and Fennel Fronds

Have you ever tried fennel fronds?

There are a zillion recipes out there using fennel bulbs, but very few that use the stalks and fennel fronds.

But they ARE edible. Even delicious!

They have that anise flavor, but are significantly less pungent than the bulb. And just like the bulb, that licorice-y taste diminishes as you cook it. Since the fronds especially are so thin and delicate, they are perfect after just a slight saute.

So here we go. A recipe using fennel fonds 🙂

You can just rip the fronds off the stalks of fennel from the store, OR if you are lucky enough to live in California and are feeling adventurous, there is plenty of wild fennel around, just ripe for the picking.

Case in point: Wild fennel seen during a hike in Livermore.

Wild Fennel in Livermore, CA

Please note: Wild fennel is different than the kind you get in the store. There is no bulb! So don’t try to dig it up (I learned this the hard way…). Just pluck off the fennel fronds and be on your merry way. Just be sure to wash them very very well before you use them!

This is a really simple recipe. Follow the picture steps and see the full recipe and health tip below!

First, pluck off all the fennel fronds from 2 large fennel stalks or gather a bunch from the wild:

Fennel Fronds and Bulbs

Then chop them all up.

Chopped and washed fennel fronds

Next, prep the sausage. Slit them down the center with a sharp knife to cut through the casing:

Slicing Hot Italian Sausage

Then remove the casing and crumble into your pan (the smaller the better so you don’t have to do as much breaking up with your spatula while cooking).

Removing Casing from Italian Sausage

After browning, add the garlic and fennel fronds.

Sausage with Garlic and Fennel Fronds

Then cook for a couple minutes.

Cooked Sausage with Garlic and Fennel Fronds

Then add the pasta, some pasta water to create a sauce, and some yummy cheese. Season with pepper and enjoy!

pasta with sausage and fennel fronds

Health Tip: The compound in fennel responsible for that classic licorice flavor is called anethole. A study conducted out of the University of Texas in the year 2000 showed that anethole is able to block many TNF (tumor necrosis factor) cellular pathways that can increase inflammation. Anethole has been suggested to work as an anti-inflammatory and anti-cancer compound. (source here)

Pasta with Sausage and Fennel Fronds

Pasta with Sausage and Fennel Fronds

5 from 4 votes
Print
Prep5 mins
Cook25 mins
Total30 mins
Servings: 4

Ingredients 

  • 1/4 cup olive oil (or safflower oil for low salicylates)
  • 1 lb hot Italian sausage, crumbled
  • 8 cloves garlic, minced
  • 1 cup finely chopped fennel fronds
  • 1 lb bowtie pasta
  • 1/4 cup pasta cooking water
  • 3/4 cup finely grated parmesan-romano cheese blend
  • ground pepper to taste (omit if salicylate sensitive)

Instructions

  • Bring a large pot of salted water to a boil.
  • Add the olive oil and sausage to a large nonstick skillet. Heat over medium-high heat and cook for 8-10 minutes until browned. Take care to break up the sausage into small pieces with your spatula.
  • Meanwhile, cook the pasta in the boiling water according to package directions, usually about 10 minutes.
  • Add the garlic and fennel fronds to the sausage and cook for 3-5 minutes more until garlic is fragrant. Then reduce the heat to low.  
  • Reserve 1/4 cup of pasta cooking water and drain the rest of the pasta.
  • Add the cooking water and pasta to the skillet and stir to combine. Sprinkle on the cheese and toss again to combine. 
  • Season with pepper and serve (with additional cheese if desired).
Tried this recipe?Mention or tag @ericajulson !

 

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Pasta with Sausage and Fennel Fronds