Rosemary & Citrus Chicken

What you'll need:

1 whole roasting or frying chicken, thawed
1 large yellow onion
2 small oranges
2 small lemons
Garlic, chopped or diced (to taste, I use the kind that comes in a jar and I use a few table spoons.)
fresh rosemary 4 - 5 branches, sprigs, or whatever you wanna call 'em.
olive oil
paprika
salt and pepper



optional:
carrots
sweet potatoes
more oranges and lemons




First-
Rinse out the chicken and take out the insides. Stand the chicken up like a small child and make it dance across the counter. Lay it out, face up. Clean off the counter top. Take the olive oil and pour a small amount in the palm of your hand. Coat the inside of the chicken, drizzle a cap full over the outside of the chicken. Make sure to spread the oil evenly over the whole bird. Lightly sprinkle salt and pepper.


Set aside.




Second-
Chop chop chop up the lemons, oranges and onion. I chop them into quarters and then squeeze the juice out of them into the bottom of the bowl. Chop the onion in the same manner, but don't squeeze them. Add the diced or chopped garlic and rosemary and give it a light toss with your hands so that all the rosemary and garlic coat the citrus and onion. Now you're ready to stuff...


Third-
Stuff the chicken with what's in the bowl. You will have juice left, drizzle it over the top of the chicken and then sprinkle it with paprika and pepper.




Fourth-
BAKE! Now, I usually just eyeball it but the interwebs say that you can do this at around 350 for 1 1/2 hours until the internal temp is around 160 and the juices run clear. Cover the chicken with foil, shiny side down, for the first hour. Then uncover to finish.


Optional:
I like to put the chicken on a bed of something while it is cooking. You can do this with sweet potatoes, carrots and more onion... oranges and lemons... or whatever you want!


Tricks:
My pal T taught me this trick that has helped my chicken to be more tasty and tender. Cook it upside down. Breasts facing the bottom of the pan. This way the juices flow into the white meat instead of away from it. It's never let me down.

FOOD!

Three words to describe why I'm doing this blog are as follows: I love food. I love everything about it, shopping for it, going out for it, preparing it, enjoying it... Food isn't just a way to keep my body running, it's a reason to congregate, celebrate, it's a reason to live. It's a way to attach love to something tangible.
I started this morning trying to figure out what to call this blog. Many of the names I came up with were taken by food tv shows or other food blogs but they weren't as good as Yumivores anyway. To me, it covers every category. Everyone from hardcore vegan to hardcore carnivores want their food to have the same quality of Yum-ness and I hope that I'm able to provide a little something for everyone. I plan on sharing my food experiences and hope that the highs and lows of taking on new food challenges can inspire peeps to get out their own pots and pans.

So, send me restaurant suggestions and your recipes to try!
Try mine and tell me what you think!

Be nice to your food,
Stef