Roasted Chicken with Herbs, Onions and White Wine
There is something about the way my little girl smells that just melts my heart. Her skin, her breath, her mohawked little hair, her baby fat rolls - I forgot how much I missed this baby sniffing phase. When my son was born, the breastfeeding consultant at the hospital said to me that I should smell his hair as much as I could as it will help balance my hormones during the postpartum time. I did it and maybe because of that I swiftly eased back into balance. Who knows, but I loved every sniff of him and am now loving every sniff of her. And the dirtier her hair gets, the stinker and the better.
Smelling her has also become a meditation of sorts. It immediately brings me into the present moment - grounds me, nourishes me, comforts me and instantly awakens me to how much I ridiculously love this little being. It’s true, until I had kids, I never felt this kind of love. It’s endlessly deep, primal, uncontrollably scary and utterly delightful.
In other news, we all are getting into our own groove together too which is fucking wonderful! Like last Sunday afternoon: she was peacefully hanging out, my son was watching Toy Story, daddy was plowing the field with our new tractor (more on our farm endeavor later), and I was in my office writing. Yes, you heard it folks - my office - my new office!
Since we moved here, my office had been in the bedroom which worked for awhile 'cause I was pregnant and my brain didn’t really function. But then the words of the brilliant Virgina Woolf “a room of one’s own” - screamed out within. Even if the door doesn’t close due to the warped 1915 year old foundation of the house - it doesn’t matter - what matters is that I have a room of my own!! If that wasn’t exciting enough for you all, I have something that might be. One of the best, easiest roasted chicken recipes I have even made. Period. SO simple, moist and flavorful.
I came across the original recipe in the July issue of Food and Wine magazine. I made it as is first and then I altered it again and again to make it even more simple. When ever I eat meat of any kind, I always buy organic. I am not gonna go into the why’s of this as I gather you all have heard a thing or two about the why. And if buying organic chicken parts are to expensive for you I would say try this: buy a whole bird and have the butcher cut it up for you. It’s always cheaper that way. And then you can freeze the remaining parts in a freezer bag to have ready when you decide to make a homemade chicken stock. Multitasking. That's what we mama's do.
Roasted Chicken with onions, herbs and White wine
- 2 bone-in chicken breast, with skin
- 2 whole chicken thighs/leg
- 2 TB extra-virgin olive oil
- flaky sea salt freshly
- ground black pepper
- 2 tsp dried basil, thyme or herbs de provance
- 1 medium yellow or 1 large spring onion, sliced
- 1/2 cup dry white wine
Preheat oven to 450.
In a deep roasting pan, scatter the onions evenly on the bottom of the pan.
Rub the chicken with olive oil, generously with sea salt, freshly ground black pepper and dried herbs. Place the chicken, skin side up, on top of the sliced onions.
Roast for 30 minutes then carefully add the 1/2 cup while wine to the roasting pan. Cook for another 5 minutes or until the skin is golden brown. Remove from oven and let rest for a few minutes.
Serve with any seasonal veggie you have in the fridge and be sure to pour all the roasting juices as well as onions on top of the chicken.