I just got done cooking one of our favorite meals and playing with my new Canon 6D I decided to take some pictures. One of my ex-Microsoft friends came over for lunch last week and I cooked the same meal for lunch plus roasted carrots.
Here is the Roasted chicken with about 20 minutes left to cook.
I put a bit of BBQ seasoning under the skin and over. Turn the chicken about every 6 minutes and rotate the ends to evenly cook the chicken. This is when it is convenient to have the open oven in the main corner of the kitchen. Opening and closing a traditional oven or running to the outdoor grill would not be fun. When i roast the carrots I throw them in the same cast iron skillet and the carrots roast for 1 hr 15 minutes with the chicken juices and fat.
I've cooked two chickens at the same time and it really isn't that much harder as there is plenty room in the oven and I am repeating the same tasks.
Here is the chicken done and ready to rest. Yes, the skin is crispy and tasty.
Here is the recipe from Woodstone for roasted chicken. http://www.woodstone-corp.com/pdf/recipes/oven_roasted_chicken.pdf
I rotate the chicken more often because it is fun to play with my food. I wonder if the food tastes better the more I have fun playing. :-)
In the skillet I cooked the chicken I put halved and trimmed brussel sprouts, some salt and pepper, no oil as I just cook the chicken in the olive oil and chicken juices.
12 minutes later Brussel Sprouts are done ( I usually rotate the Brussels sprouts one or two times) and chicken is done resting and ready to cut up.
While I cook my son watches Netflix and waits for his roasted chicken leg. His sister is off at soccer practice.
I must admit with my new Canon 6D pictures are pretty good. Now I can send this blog post to my friend who was using his iPhone to show the meal we ate.
