Orange Rosemary Roasted Chicken

On Saturday we had some friends over for dinner on my first free Saturday of the semester (!); all week I’d been planning to make my favorite pan-seared halibut recipe but quickly changed my mind at the seafood counter of the grocery store on Saturday afternoon when I saw that halibut was $15 a pound! I had the lady weigh out enough for six people just to see, and it came to almost $40! Thank you, but I will not be spending that for one dish. Naturally, I started to panic, cringing thinking about frozen halibut. I relegated myself to checking the frozen isle and found no frozen halibut. So I called my sister for recipe help, slightly freaked out that friends were arriving in several hours and I had nothing to offer.

She recommended I make a roasted chicken—they’re cheap (only about $5 for a 6 pounder, enough to feed all of us!) and as she said they are super easy. I rearranged my menu and headed home promising to call her to walk me through the steps of de-gutting a chicken carcass. She said it was a little messy, but super easy after the meat cleaning. So I changed into grubby clothes, wrapped my hands in plastic and called her up. She walked me through removing the giblets, and the rest of it was pretty easy! Add some olive oil, rosemary, orange zest, onions, and cook. I’d recommend this to anyone looking for a delicious, healthy, and easy meal for yourself or guests. Only downside is the 2 hour cook time. I’ll post the recipe to Gourmet Girls this week.