I participated in an Influencer Activation on behalf of Influence Central for Calphalon. I received product samples and a promotional item to thank me for my participation.
I am totally creeped out by food that looks almost like it did when it was alive. A steak does not look like a cow. A pork chop does not look like a pig.
You get the picture.
But a whole chicken, well, that’s another story. Legs. Wings. Sometimes they even still have a neck (ack). The creep factor on a whole chicken is pretty high. To add insult to injury, it’s really hard to avoid touching a whole chicken while prepping it for cooking. You need to rinse it, pat it dry, stuff things into the body cavity (seriously, body cavity and food should not even be in the same sentence…) and then rub stuff on it (ummm…). The faces I make while prepping a whole chicken for cooking likely rival those I make when I smell something funny. What’s that smell?
But yet I do it anyway. For my family. And hopefully they appreciate it.
- 1 whole chicken
- 7 slices of bacon
- 1 onion
- 2 heads of garlic
- ½ cup melted butter
- 2 limes
- 5 red potatoes
- 4 large carrots
- ⅛ cup olive oil
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- Preheat oven to 425 degrees.
- Rinse chicken inside and out with cold water and pat dry.
- Brush some of the olive oil in a large roasting pan of class casserole dish.
- Cut onion into thick slices and place on bottom of pan.
- Cut garlic heads in half width-wise and cut limes in half.
- Sprinkle about half of the salt and pepper into the cavity of the chicken and add all 4 lime halves and 3 of the halves of heads of garlic.
- Tie legs with string and set on top of the sliced onions in the pan.
- Slice carrots and potatoes (with skin on) into 1-2 inch pieces and distribute around the chicken.
- Break apart the remaining ½ garlic head and add the pan.
- Pour melted butter over the chicken, and the remaining olive oil over the veggies.
- Sprinkle chicken and veggies with the remaining salt and pepper and the garlic powder.
- Drape the bacon over the chicken.
- Cook for 40 minutes, watching the bacon as it cooks. Once the bacon is slightly crisp, remove it from the chicken and set aside.
- Cook for 50 additional minutes or until the chicken reaches an internal temperature of 165 degrees F and veggies are cooked.
- Remove chicken from oven, place bacon back of the top of the chicken and tent with foil.
- Let sit for 10 minutes and serve.
I didn’t know how to cook when I met my husband 17 years ago. I warmed things up in the microwave like a champ, but nothing that ever really required using knives. So I was admittedly not overly comfortable with them. But as our interest in healthy eating grew, I knew I had to learn to be comfortable using them, and along the way I learned that the sharper a knife is, the easier it is to use to get the job done. I also learned that there is no substitute for a good quality set of knives. They are safer and easier to use because they make preparing your food more effortless.
Calphalon Self-Sharpening Cutlery Set with SharpIN Technology!
Calphalon‘s new SharpIN line of knives has definitely made my life easier. While a whole chicken still creeps me out, these knives made quicker and easier of work of getting the meal in the oven, which means less time having to look at raw animal carcass. This = #win.
Calphalon Self-Sharpening technology is available in 3 different models depending upon your needs and budget.
Calphalon SharpIN Features:
- Made from high-carbon, no-stain forged stainless steel.
- Full tang construction.
- Balanced, riveted handle.
SharpIN technology is built into the storage block of each set. The technology features ceramic sharpeners that are inside the slots of the stainless steel parts of the storage block. These sharpen the knife every time it is removed and replaced in the block, ensuring the sharpest blade and that the blade is sharpened at the correct angle. This way your knives are always ready for effortless cutting and slicing!
I was surprised at how easily I was able to cut with these knives. The handles had just the right amount of balance and fit better in my hand than any other knife I have tried. I was shocked especially when cutting the onion – NO TEARS. I always cry when I attempt to cut onions, but I didn’t with the Calphalon SharpIN. I learned from the video below, that it’s because the knife was actually sharp. I had no idea!
Calphalon actually has a bunch of different #KnifeSkills videos you can watch to improve your ability to cook and use your knives in the right way. And actually explain which knife to use for what cutting need, which is important for being able to use your knives safely and easily.
My Calphalon SharpIN knives made quick work of preparing my Garlic Lime Whole Roasted Chicken with Bacon recipe, and then helped me carve up the chicken as well.
It was sooo juicy and delicious!
For more information about Calphalon and their SharpIN technology visit: