While I am away I lined up a few guest bloggers and I am so lucky to call this next blogger a friend. She is talented and fun and cute to boot! I hope you’ll welcome Shellina from The Frugal Flambe to BGM. Today she is sharing a beautiful Roast Chicken with a garlic cheese, chili, and lime stuffing…yes, please!
Not all of us are naturally created to be awesome cooks. In fact, some of us have to work quite hard at it. Take me, for example: when I got married, I told my husband flat-out that I would NOT be making dinner for him each evening, and that if he expected me to have something warm on the table for him after work, he better make enough to afford take-out. (True story.) It turned out that he was okay with that, so began our marriage with all of our skeletons out of the closet. (Well, not all of them. He quickly learned I don’t much like dishes either. Whoops. So much for full disclosure.) After three years of marriage, my husband grew quite accustomed, and quite good, at making supper each evening. The purchase of a dishwasher solved the rest of our marital issues, of course. Everything was going swimmingly.
Then, during married year number four, I lost my job and found myself at home with our darling two year old son. Suddenly, it was no longer okay for me to expect the hubbster to do all the cooking, so I picked up a cookbook. Being the “let’s start slow” gal that I am, I chose to make a roast chicken as my first actual meal ever. I went to the store, bought the chicken, unwrapped it on the kitchen counter at home, and then freaked out. Have you ever dealt with a whole chicken? They can be a little intimidating. I mean, there may or may not be internal organs inside of it, the legs don’t stay nicely aligned by themselves, and, perhaps I mentioned this already- it’s a whole bird (minus a head and feet). No pun intended, but I totally “chickened out” on that round with the “cooking an entire chicken” thing. Instead, I made a casserole that smelled decent and tasted less than decent.
If you’ve never cooked a whole chicken before, I want to be the first to comfort you: it’s NOT as hard as it seems. When I finally reattempted mine, I was pleasantly surprised that it was a) not scary, b) super cheap and c) really, really delicious. In celebration of all things new and exploratory, here’s a simple roast chicken recipe that will make even the most seasoned of cooks feel proud.
Roast Chicken with Garlic Cheese, Chilli and Lime Stuffing
- 4 lb whole chicken
- 1 lime
- ½ cup cream cheese
- 2 cloves of garlic, minced
- 1 fresno pepper, seeded and finely chopped
Preheat the oven to 400 degrees (f). Using your fingers, separate the skin from the meat across the chicken breast and over the tops of the legs. If necessary, gently use a knife to loosen the skin- but try not to break through!
Grate the lime. Combine lime rind, cream cheese, garlic, and minced pepper in a bowl. Pack the cream cheese mixture under the skin of the chicken using a teaspoon until fairly evenly distributed. Then, with your fingers, push the skin back into place and smooth the cream cheese mixture into an even layer across the chicken.
Put the chicken in a roasting pan and squeeze the juice from the lime over the top. Roast for 1 ½ hours, or until a thermometer lodged in the thickest part of the chicken breast reads 165 degrees (f).
Note: check on the chicken 15-20 minutes before it’s done cooking- if the top is getting too brown (it should be goldenish when finished), cover with foil and continue cooking.
Remove chicken from oven, cover with foil, (if not already covered), and allow to rest for ten minutes before carving and serving.
Shellina is a wife, mom, student, and blogger from Minneapolis, Minnesota. She has her own food blog devoted to educating families on the emotional and financial benefits of eating at home- The Frugal Flambe. With a new recipe or tip every day, it’s your one-stop-read for encouragement and ideas for feeding your family on a dime.