Old Timers' Chicken

Let's take it way, way back. Back when colonials put their meat over an outdoor fire and ground herb seasoning was the only flavor to boot. Back when people harvested their own meat. Back when conventional variety was hard to come by and simple potato soup connoted delicacy. Back when food was more so eaten as necessity than entitlement. 

Well, maybe not that far. My methods of cooking won't be so old-fashion -personally killing animals isn't part of my daily routine- but the meal I'll be making was a staple of colonial-America. 

The rustic chicken on-the-bone accompanied by potatoes, carrots and celery is a hearty meal that screams simplicity. 

I can remember eating this dish at many family occasions. It's so easily made so I understand why many prepare it. The only thing is I think I've had more terrible versions of it than good ones. Hopefully I can make it well. 

The ingredients I used for this meal were: olive oil, dry white wine, salt, pepper, cumin, rosemary, thyme, parsley, paprika, garlic powder, carrots, potatoes, celery, and chicken legs and thighs. 

First, take out a clean cutting board and utensils and wash the vegetables, then get prepared to work. Preheat the oven to 450 degrees.

Dice ample amounts of carrot, celery, and potato. Season lightly if you'd prefer.

If you desire, you can boil the carrot and potato slightly so they are sure to not be hard after cooking in the oven. 

Disregarding exact measurements, mix the spices together so that they will cover the chicken entirely. Use salt, pepper, rosemary and thyme the most. Second most, throw in cumin, parsley, and garlic powder. Then, lastly, add in small doses of paprika for spice. Have your chicken in a large bowl and then rub in your spices so that it is equally portioned.

It would be very smart to score your chicken so that the inside meat is properly cooked. 

Throw your chicken and vegetables into an oversize pan, add in 1/2 cup of dry white wine and cover with tinfoil. Then, with mitts, place the pan into the oven for about an hour. 

In the last half hour, make sure to check on it every 10 minutes or so.

And that is all. A classic, simple dish is prepared for all to enjoy!