Raindrops on roses and whiskers on kittens
Bright copper kettles and warm woolen mittens
Brown paper packages tied up with strings
These are a few of my favorite things
Cream colored ponies and crisp apple strudels
Door bells and sleigh bells and schnitzel with noodles
Wild geese that fly with the moon on their wings
These are a few of my favorite things
Girls in white dresses with blue satin sashes
Snowflakes that stay on my nose and eyelashes
Silver white winters that melt into Springs
These are a few of my favorite things
When the dog bites
When the bee stings
When I’m feeling sad
I simply remember my favorite things
And then I don’t feel so bad.
Raindrops on roses and whiskers on kittens
Bright copper kettles and warm woolen mittens
Brown paper packages tied up with strings
These are a few of my favorite things
Cream colored ponies and crisp apple strudels
Door bells and sleigh bells and schnitzel with noodles
Wild geese that fly with the moon on their wings
These are a few of my favorite things
Girls in white dresses with blue satin sashes
Snowflakes that stay on my nose and eyelashes
Silver white winters that melt into Springs
These are a few of my favorite things
When the dog bites
When the bee stings
When I’m feeling sad
I simply remember my favorite things
And then I don’t feel so bad…
The Sound of Music Lyrics of My Favorite Things
This song stuck to my head as I was cooking one of my favorite things. On a cold, rainy and wintery afternoon at home I thought that the perfect comfort food for dinner tonight was a simple roasted chicken. I originally got the idea from one of my many recipe book collection The Beekman 1802 Heirloom Cookbook. Along with a few, simple ingredients, their version called for a chicken rubbed with coarse salt before roasting to help make the skin crispy, so this is what I followed along side my own rendition of this comforting, rustic dish.
Ingredients:
- 1 whole chicken (3 to 3 1/2 pounds) I used free-range, organic chicken
- Coarse salt
- 6 sprigs fresh rosemary
- 1 lemon
- 1 pound small potatoes, cut into 1/2-inch chunks I used mini potato medley so I just cut them in halves.
- 5 garlic cloves, skin on
- Adobo Spice Seasoning I purchased this from TJ Maxx and Home Goods, but I am sure you can find it at the Supermarket
Directions:
- Preheat oven to 425°F
- Pull out and reserve the chicken giblets for another use. (I just placed it on the bottom of the roaster and roasted it along with the chicken).
- Sprinkle the cavity and the skin of the chicken with coarse salt. Carefully slide your fingers under the skin of the chicken breasts and season the breasts and thighs with coarse salt. (I placed the whole chicken in a Ziploc bag, along with the chicken giblets and salted the chicken that way. This is also when I added in the Adobo Spice Seasoning). After a few minutes, remove the chicken from the Ziploc bag place the chicken in a roaster then place 4 sprigs of rosemary*** under the skin. Prick the lemon in several places with a fork and place it in the cavity of the chicken. Place the remaining 2 sprigs of rosemary in the cavity.
- Place the chicken in a roaster, breast side up, and roast for 25 minutes. Scatter the potatoes and garlic around the chicken, and roast for 25 to 30 minutes longer, or until the chicken is cooked through and the potatoes*** are golden brown and tender. (Approximately, I had a 4- 4 1/2 pound chicken, so the cooking time was about 1 1/2 hour)
***Notes:
- In a non-stick pan, sauté the sprigs of rosemary, garlic cloves and lemon in olive oil (I used a garlic cold pressed olive oil) for about a minute before placing them in the chicken.
- Before I placed the potatoes in the roaster with the chicken, I pre-cooked it in a separate pan to lock in the flavors from the rosemary, garlic and lemon I previously sautéed.