Wednesday, October 12, 2011

Recipe time: Easy roast chicken

Make a DEELISH roasted chicken for dinner tonight!  Complete with crispy skin and great flavor, you can make it taste even better than the ones from the grocery store!  Roasting a chicken is so easy, and you can do great things with the leftovers.  You want to make sure that you get your chicken when it's a great price, you can always freeze it until you're ready to use it.  It would be ideal to get it on super sale .59-.79/lb, or better to get it on fairly normal sale for .99/lb.  If you buy it at full price, you won't save any money over the pre-made ones at the grocery store, but you will have to put in more work (although you WILL be able to say you made it yourself!)  Sorry there's no picture on this one, I ate all the skin off of mine before I remembered that I needed to photograph it, and then it was UGLY!

What you need:
-1 whole chicken, rinsed and patted dry (the bigger the better, if you want leftovers for chicken noodle soup or other stuff, get a big chicken or get 2 chickens!)
- 1 yellow onion, quartered
-3 cloves garlic, smashed
-1 tbs olive oil or vegetable oil
- Seasonings (you can use whatever you want!) Here's what I used:
    -2 tbs paprika
    -1 tsp thyme
    -2 tbs Garlic Weber Grill Seasoning
    -1 tsp onion powder
    -Lots of salt and pepper

What you do:
-Make sure that all the inside yuckies from the chicken have been taken out (you may or may not have to do this)
-Stuff chicken cavity (I hate calling it that) with onions and garlic
-Rub oil all over the chicken, top and bottom
-Add all seasonings to a bowl and mix them together
-Using the seasonings a rub, spread them all over the chicken evenly, making sure to pat them on there really well!
-Wrap chicken in foil and chill for at least 1 hour, longer if possible
-Preheat oven to 350 and remove chicken from fridge while oven heats up
-Place chicken in oven, uncovered, in a baking pan or on a broiler pan
-Cook chicken for 20 minutes per lb, plus 15 additional minutes, making sure that the chicken reaches at least 165 degrees at the thigh, and the juices run clear
-When chicken is cooked, remove from oven and place on counter/stove top
-Cover lightly with tin foil for 15-20 minutes before serving or cutting (this allows the juiciness to re spread itself throughout your now delectable chicken!)
-Cut it up and enjoy!  Don't throw away those bones, save them for soup!


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