Dec 16

Whole Roasted Chicken

I have a confession to make.

Up until a few weeks ago, I had never roasted a whole chicken. True story. Not sure how I managed to let that go by after all this time…

So, I finally crossed the bridge. And what an easy walk it was. Got a few meals out of it, and made my Mom’s chicken soup with the carcass. Can’t beat that.

wholechicken.jpg

Next time I’ll add a bunch of garlic cloves, too. Not sure how I skipped that!

On another note, yesterday was my 3rd blogiversary! Yeah, talk about anti-climatic…hahaha. I do have an active giveaway right now that ends at midnight tonight, so you can enter that…anyway, thanks for all of your love and support these past three years! I truly appreciate it 🙂

Whole Roasted Chicken
from Real Simple

1 onion, sliced
1 whole chicken (3 1/2 – 4 pounds), giblets removed
2 tablespoons extra virgin olive oil
salt and pepper
1 1/2 pounds new potatoes, halved

Preheat oven to 450 degrees. Put sliced onions at bottom of pan. Rest chicken on top of onions, tucking wings underneath the body. Rub chicken with half of the oil, salt and pepper.

Place potatoes around chicken and drizzle remaining oil on top. Add salt and pepper.

Roast for approximately 50-60 minutes, or until thermometer in thigh registers 165 degrees. Turn potatoes midway through cooking. Let rest at least 10 minutes before cutting. Serve with potatoes and onions.

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