I was thinking tonight how much my husband and I view time differently. He, like many men, is one of those people who can sit down and watch the same movie… over and over and over again. I, on the other hand, rarely will watch the same movie twice. I think that there are so many movies out there I haven’t seen, why would I spend time watching the same movie again and again? Of course, I have those few favorites that I will watch more than once, but seriously… my husband can get just as glued to the TV the first time he watches something as he does the hundredth. You can ask him a question while he is watching Star Wars Episode I for the twentieth time and he seriously has to pull his eyes away to answer the question…like he has no idea what is going to happen next. Oh and another thing… you know that television sports channel that shows old college football games? He can watch those football games over and over as well and still get excited about them! Here I am with a mile long list of never seen television shows on TiVo and he is watching a football game from 1980 again.
My husband, unlike myself, is one of those people who knows how to maximize the time he has as well. He can get more done in an hour than I can get just sitting down and thinking about what I need to get done in an hour. He has some kind of overactive efficiency gene or something. He amazes me that way!
An example of his overactive efficiency gene in action could be the dinner we made together today. We had a whole chicken in the fridge and since I am a whole chicken weenie (meaning the thought of putting my hands under the skin of a chicken or inside the cavity completely grosses me out), he got pulled in to help. The recipe we used is very straightforward… nothing fancy or difficult. However, by the time I even had the first couple of steps done, he had done everything else, including cleaning the prep dishes. He probably updated our will and designed our next house in that time as well… I probably was too busy pokeying along with my part to take notice.
Anyway, this is not a recipe that requires a whole lot of efficiency and unless you are a “whole chicken weenie” like me, really doesn’t involve pulling someone else in to help out. It takes a couple of hours to cook, so if you want, prep the chicken, pop it in the oven and then sit down and watch Harry Potter, again. Either way, when it is done, you will feel very efficient having a delicious, moist and flavorful dinner ready for all to enjoy.
Lemon and Garlic Roast Chicken (from Recipezaar.com)
- 2 cloves garlic
- kosher salt
- 1 lemon halved and juiced,halves reserved
- 1 teaspoon rosemary
- 1 teaspoon sweet paprika
- 1/4 fresh ground pepper
- 1 cup extra-virgin olive oil
- 1 (3 lb) chicken
- 2 tablespoons unsalted butter softened
- Preheat the oven to 350.
- On a work surface, mince the garlic with 1 teaspoon of kosher salt.
- Transfer the garlic to a small bowl and whisk in the lemon juice, rosemary, sweet paprika and 1/2 teaspoon pepper, whisk in the olive oil.
- Using your fingers, gently loosen the skin from the chicken breasts, thighs and drumsticks; try not to tear the skin.
- Season the cavity of the chicken with salt and pepper and put the chicken in a roasting pan.
- Using a small spoon, pour all but 1 tablespoon of the seasoning mixture under the skin of the chicken, rubbing it into the breasts, thighs and drumsticks.
- Rub the butter under the skin of the breast meat.
- Rub the remaining 1 tablespoon of the seasoned oil all over the chicken and season it with salt.
- Put the reserved lemon halves in the cavity of the chicken and tie the legs together with twine.
- Roast the chicken for about 1 1/2 hours, or until the juices from the cavity run clear and the chicken is browned and crisp.
- Let the chicken rest in the roasting pan for 15 minutes.
- Tilt the chicken to drain the juices from the cavity into the pan; transfer the chicken to a carving board.
- Pour the pan juices into a bowl and skin the fat from the surface.
- Strain the juice into a small saucepan and keep warm over low heat.
- Carve the chicken and serve with the pan juices.