since i’ve been working hard to spend more time cooking in the kitchen now that i’m on my healthy eating kick, i thought it’d be the perfect time to share a few kitchen safety tips i’ve picked up along the way as well as a really simple and delicious dinner recipe with you all today!
i’m also excited to share i’m a part of a “social squad” for band-aid and neosporin this year! it’s basically the same thing as being asked to be in taylor swift’s squad, right?! haha! i love it. but in all honesty, i don’t know how many little cuts and burns i’ve accumulated over the years trying to pretend i know what i’m doing with chef knives. so, chatting about my neosporin love and a new favorite recipe today sounds about right!
i cannot get enough of my vegetables lately, and heirloom carrots have been hitting the spot! they are also so darn beautiful. we’ve discovered how easy it is to roast veggies like carrots along side shallot onions, radishes and rainbow chard and roast a whole chicken for dinner. it’s kind of funny how we roast a turkey every year for thanksgiving, but then we put the roasting rack away at our place and don’t really think to use it much during the year. roasting a chicken at home makes the entire apartment smell so good though. it’s such a simple dinner to make! it is pretty healthy, and making your own chicken means you can buy a meat you know is free of antibiotics, chemicals, and whatnot.
CHICKEN AND ROASTED VEGETABLES:
1 whole chicken (about 3-4 pounds)
heirloom carrots (3-4 bunches or 15-20 carrots)
radishes (1 bunch or 4-5 bulbs)
rainbow chard (1 bunch or 5-6 stems)
shallot onions (3-8 onions depending on how much you love onions!)
salt (try coarse sea salt)
pepper (ground peppercorn is a good choice)
pan (non-stick is best)
roasting pan or any dish large enough for roasting rack
roasting rack for the chicken
roasting pan for the vegetables
(the rack and twine are strongly recommended but not essential)
PART 1 – CHICKEN:
1. preheat oven to 375 degrees. place the racks so there is enough room for both pans.
2. loosely chop 2-3 sprigs of rosemary.
3. unwrap the chicken, rinse it with water, pat dry, and put on a plate.
4. heat frying pan on high adding just enough oil to cover the entire bottom. (using a non-stick pan will help keep the skin on the chicken and not on the pan.) heat until the oil sizzles when you add a drop of water.
5. place chicken in the pan. cook the bottom, top, and each side for about 2-3 minutes until the skin is golden brown.
6. place “browned” chicken on the roasting rack in the roasting pan. wrap twine around the legs and tie them together. (this helps cook the meatier outside of the drumsticks and makes it look nice too!)
7. drizzle a tiny amount of olive oil on the chicken, salt it well, sprinkle the chopped rosemary everywhere, and place in the oven! set a timer for 1 hour.
PART 2 – VEGGIES:
8. cut off the carrot tops, leaving 1-2 inches attached. peel and half the carrots.
9. cut off the tops and bottoms of the radishes. thinly slice to make 1/4 inch rounds.
10. loosely chop the chard stalks into pieces 2-3 inches long with some leafy green remaining attached.
11. cut off the ends of the shallot onions, peel off the outer layer, and dice to make 1 inch wide pieces. pop out the each layer of the centers to make little “onion rings.” ;-)
12. place the veggies in a large mixing bowl. add just enough olive oil to lightly coat the veggies, salt well, and toss with you hands to ensure all the chopped vegetables are oiled.
13. transfer the veggies to your second roasting pan or dish, and add to the oven when 40 minutes are left.
14. remove the chicken at the end of the hour when the timer goes off and place on a cutting board. let it rest 5 minute while the veggies continue to roast. remove the vegetables, carve the chicken, and plate.
15. serve with a little bit of fresh rosemary, freshly ground pepper, and freshly ground salt. eat all of it!!
note on cooking time: make sure that your chicken is completely done before removing from the oven. it’s better to have a chicken well done than undercooked (and safer too!). the skin should be dark brown and crispy. the pan should be full of juice. the drum stick should be almost ready to fall off. you can always use a thermometer too! or cut into it if you are unsure.
when it comes to kitchen safety, we always have a first aid kit easily accessible. just last week we were all in the kitchen together and accidentally dropped a hot bowl on the floor full of mac and cheese. clay and pasta went everywhere on the floor, reaching eleanor’s bare feet even! nothing a little neosporin, band-aid bandages and some kisses couldn’t fix though. we’ve used neosporin for years, and this past month they introduced their newest ointment, neosporin + pain, itch, scar. it’s the only antibiotic ointment that minimizes the appearance of scars while treating the wound, and since it’s an all in one sort of product, it can be used on burns, cuts, scrapes… basically all my family’s kitchen mishaps and more…
i’ve also been working on my knife skills, because i used to use a steak knife for any knife task, but have finally migrated towards all of our more proper kitchen knives when needing to chop or cut something. this youtube video tutorial is super helpful for learning proper hand and finger placement when chopping something.
one other thing to point out when it comes to knives is sharpening them often, because a dull knife can actually be more dangerous if you’re trying to chop something and might not use it correctly because it’s not sharp. also important to keep them high out of reach (not on the counter in a wooden knife block) when you have kiddos at home.
in addition to keeping our first aid kit within reach, we also have a fire extinguisher close by in the kitchen as well. fortunately, we haven’t had need to use it yet, but it’s ready to go if necessary. some other things worth noting are making sure your oven mitts are in good condition (i actually got a horrible burn a few years ago because i didn’t realize my oven mitt was getting worn through and a hole was beginning to form.) we also have child safety locks on all our cabinets that are within the kids reach, especially the ones where we keep cleaning products.
does that not look so delicious?! i could eat this every day right now. you’ll have to let me know if you try this recipe and like it! i think the carrots taste especially sweet since i’m not really eating foods with added sugar right now, so i can’t get enough of them.
thank you to neosporin for partnering with us on this post! the new neosporin + pain, itch, scar ointment is now available at drugstores around the country.