This dish is a part of the Thanksgiving For Two menu. We put a lot of though about whether we would make a recipe for turkey or chicken. Obviously, turkey is a Thanksgiving staple but we chose chicken for three reasons, to better suit the needs of a young person preparing a small Thanksgiving dinner.
1. Chicken is cheaper
2. Chicken is smaller... we're talking to you, toaster oven users in your college dorms and studio apartments
3. Chicken is harder to f*ck up
P.S. You're a grownup now, it's time to buy a meat thermometer
1. Chicken is cheaper
2. Chicken is smaller... we're talking to you, toaster oven users in your college dorms and studio apartments
3. Chicken is harder to f*ck up
P.S. You're a grownup now, it's time to buy a meat thermometer
Ingredients:
4-5 pound chicken
¼ cup softened butter (1 half stick)
¼ cup brown sugar
Salt and pepper
½ teaspoon + another ½ teaspoon garlic powder
1 teaspoon paprika
½ and onion (quartered)
1 apple (quartered)
1 head of garlic (halved)
A bunch of fresh thyme
A bunch of fresh sage
8 oz. green beans (skip the trimming and washing and use frozen, like I do)
1 tablespoon olive oil
4-5 pound chicken
¼ cup softened butter (1 half stick)
¼ cup brown sugar
Salt and pepper
½ teaspoon + another ½ teaspoon garlic powder
1 teaspoon paprika
½ and onion (quartered)
1 apple (quartered)
1 head of garlic (halved)
A bunch of fresh thyme
A bunch of fresh sage
8 oz. green beans (skip the trimming and washing and use frozen, like I do)
1 tablespoon olive oil
Directions:
1. Preheat oven to 425 degrees F. In a small bowl, use a fork blend together butter, brown sugar, salt, pepper, ½ teaspoon of garlic powder, and paprika. You want to create a nice paste.
2. Place chicken in a roasting pan, dutch oven, or baking dish. Pat dry with paper towels. Salt the inside of the chicken liberally. Stuff bird with onion, apple, garlic, and fresh herbs. Cram as much as you can in there but obviously the size of the bird will determine how much you will be able to fit.
3. Slather the bird with the seasoned butter blend. Your hands are your best tool!
4. Bake the chicken for 1 hour and 10-30 minutes, until the internal temperature of the thickest part of the thigh reaches 165 degrees F. Our 4.25 pound chicken took an hour and ten minutes. While the chicken is baking you will want to prepare the green beans.
5. In a small bowl combine green beans, salt, pepper, and the other ½ teaspoon of garlic powder. During the chicken’s last 20-15 minutes of baking, add the green beans to the pans and let them roast together. Allow the chicken to rest for minutes before carving.
1. Preheat oven to 425 degrees F. In a small bowl, use a fork blend together butter, brown sugar, salt, pepper, ½ teaspoon of garlic powder, and paprika. You want to create a nice paste.
2. Place chicken in a roasting pan, dutch oven, or baking dish. Pat dry with paper towels. Salt the inside of the chicken liberally. Stuff bird with onion, apple, garlic, and fresh herbs. Cram as much as you can in there but obviously the size of the bird will determine how much you will be able to fit.
3. Slather the bird with the seasoned butter blend. Your hands are your best tool!
4. Bake the chicken for 1 hour and 10-30 minutes, until the internal temperature of the thickest part of the thigh reaches 165 degrees F. Our 4.25 pound chicken took an hour and ten minutes. While the chicken is baking you will want to prepare the green beans.
5. In a small bowl combine green beans, salt, pepper, and the other ½ teaspoon of garlic powder. During the chicken’s last 20-15 minutes of baking, add the green beans to the pans and let them roast together. Allow the chicken to rest for minutes before carving.
