Recipe: Roast Chicken

I found an awesome-looking roast chicken dish in the October issue of O, and decided to try it out. I didn't have any kosher salt, white wine, scallions, artichokes, or parsely on hand, so I had to modify it a bit. And, as usual, I just eyeballed it, so no measurements provided.

Don't let the sad-looking beans fool ya (we left the chicken in the oven a while to keep it warm). This was yummers!

Roast Chicken with Green Beans
Serves 2

Ingredients

Half a chicken,chopped
Dried oregano
Salt
Ground black pepper
Chili pepper flakes (optional--I lurve a bit of spice!)
Half an onion, chopped
3 cloves garlic, crushed
Olive oil
Red wine (it was all we had)
Chicken broth
Half a chorizo Pamplona, sliced
Green beans
Half a lemon, sliced into rounds

1. Preheat oven to 400F. Rub oregano, salt, ground black pepper, and chili flakes on chicken. Place in a pan or baking dish, along with onion and garlic, and drizzle with olive oil. 
2. Pop into oven for about 30 minutes.
3. Remove from oven. Pour wine and chicken broth over chicken. Add chorizo, green beans, and lemon, making sure that they're partly submerged in the wine and broth.
4. Return to oven for another 10 minutes or until done. 

You can serve it with rice or mashed potatoes. So good! I wouldn't think twice about serving this at a dinner party.:)