Kenny Mae, my grandmother, was quite an intrepid country-woman with many skills that had to do with putting food on the table with not a lot of money. She kept chickens so there were always fresh eggs for breakfast and for making desserts.
If she planned to serve chicken for dinner, then early in the morning she would thoughtfully choose one of her chickens. She swiftly and silently grabbed the unsuspecting bird, wrung its neck, plopped the stunned chicken down on a stump in the back yard and with the other hand holding an axe, she would chopped off its head. Plan and simple, practicle and straightforward.
As a girl I often sat on the back porch swing watching the flapping and running around of the already dead chicken fully aware that this was how her delicious roasted or fried chicken dinners came to be. That was how it was. This was just one of her many skills along with gardening, canning, baking mile high cakes using a old timey not-electric hand mixer, as well as allowing us kids to be underfoot during all of these moments without ever acting irritated or angry at the intrusions.
I, of course, purchase a whole hen to roast at my local market. There is no head-chopping involved, no flapping going on, nor all that time removing the feathers. I am grateful that I saw how to turn a live chicken into a dinner the old-fashioned way, but I am also happy I don’t have to do it. I think I could if life dealt me that card….maybe…I’ve got a bit of Kenny Mae in me when I need it.
This is a riff on a recipe I have kept in my notebook of recipes-to-try for many years. It’s source long gone, but I mention it to pay tribute to the unknown author either way. I added baby potatoes and baby carrots to cook along with the chicken in a 12″ cast iron skillet, where they caramelized in the juices. Lots and lots of fresh lemon juice as well sprinkled over everything.
The serving sauce, fresh and tangy with lots of garlic, parsley, lemon juice and olive oil is drizzled on the roasted chicken and vegetables brightening all the flavors and kicking the concept of a roasted chicken up to a new level of deliciousness.
Thanks Kenny Mae for your patience, food knowledge and love.
A Chicken for Kenny Mae – Roasted with a Parsley, Parmesan and Lemon Serving Sauce
Ingredients
- 1 organic whole chicken, about 3 1/2 llbs Rinsed inside and out and patted dry
- 3/4 cup olive oil, divided 1/4 cup for Chicken, 1/2 cup for Sauce
- a handful of fresh parsley with stems
- kosher salt
- freshly ground black pepper
- 3 lemons 2 cut into quarters, 1 juiced for the sauce
- 1 lb small new potatoes
- 1 lb whole baby carrots
- 4 cloves minced garlic
- 1 cup roughly chopped fresh parsley
- 1/2 cup grated Parmesan cheese
- kosher salt to taste
- Pinch of Red Pepper flakes
Instructions
- Preheat oven to 425 degrees.
- Place whole chicken, breast side up, in a large cast iron skillet, or other large baking pan.
- Rub 2 tablespoons of the olive oil over the bird. Season outside and inside with kosher salt and freshly ground black pepper. Place fresh parsley stems and a few of the lemon quarters inside the chicken cavity. Tie legs together with kitchen twine. Tuck wings up under the chicken.
- Toss the potatoes and carrots in 2 tablespoon of the olive oil. Season with kosher salt and freshly ground black pepper. Scatter around the chicken. Squeeze the remaining lemon quarters over the chicken and the vegs. Toss the squeezed lemons into the pan as well to roast.
- Roast for 15 minutes. Reduce heat to 375 degrees and cook for 25 minutes. Rotate the pan, toss the vegs and cook until the vegs and chicken are golden brown and a thermometer inserted into the thickest part of the chicken reads 165 degrees, about 25 minutes more. Remove from oven and let chicken rest for 10 minutes.
- While chicken is roasting make the sauce using a mini chopper or by hand. Combine minced garlic cloves, chopped parsley, 1/2 cup remaining olive oil, grated parmesan cheese, salt to taste and a pinch of red pepper flakes to taste. Blend until mixture is like a rough-chop pesto. Taste and adjust seasonings if need be.
- Drizzle the sauce over the roasted chicken and vegs. Toss potatoes and carrots to cover well. You can reserve some of the sauce to serve on the side when the chicken is carved. Amazingly fresh, juicy and Spring-like roasted chicken.
Perfect.
Thank you very much for a “perfect”…much appreciated. Happy Easter. T
That looks amazing (as all your food always does)!
Candace thank you so much and I miss and think of you very often. We need to plan a Liz, EE, T and C meet-up soon. xo
My favorite blog you have ever written. As I sit here I can visualize every single moment just as I did to hear Alma and Louise my great grandmothers describe how they handled their own chickens. Thank you so much for sharing!
Stephanie I so appreciate your thoughts on this blog. As West Tennessee women …me older, you younger…we share so many of the same historic family memories that have to do with food and gardening…our grandmothers and aunts…one and all part of the fabric of who we are. Sending love to you, Billy and those incredible girls. Happy Easter. T
I remember my grandmother doing the same. But don’t think I could do it. But I love a simple roasted chicken. Thanks Friend.
Oh Jamie, I bet you could handle a hen anyday! I thank you for stopping by and have a lovely Easter weekend. xo T
It looks great , I especially like the sauce.
The sauce would be good on pork or fish as well Gerlinde and thanks for stopping by. I appreciate it.
This looks delicious, and that sauce!
Dorothy thanks a lot and yes that sauce is to die for. Would be great with pork or fish as well. You enjoy this spring weather we are having. Happy Easter. T
Your whole roasted chicken and vegetables sounds perfect for a Sunday dinner. What is really nice is that I can buy the chicken ready to be baked, no killing or plucking.. 😊
Karen, I am happy I do not have to do any of those things…wringing, cutting, plucking…that my Granny had to do, but I love the memories and my early understandings of how food got to the table. Yes, I’m a grocery store person and love that someone has prepared my roasting hen for me thank goodness. Happy Easter, T