Don’t fear the whole chicken! This was easier than a majority of the dinners I prepare. Stuff it, set it in the oven and forget it (for about 2 hours).
I’ve always wanted to roast a chicken. It’s a project that I have wanted to tackle.
And as you probably know by now, I enjoy tackling projects. I wouldn’t have learned how to can food or make ice cream if I didn’t want to take a defined process and do it myself.
For some reason I’ve always considered roasting a chicken, turkey, ham or other large piece of meat as a project I need to tackle.
But, I didn’t do this one. John did! He found Ina Garten’s Perfect Roast Chicken Recipe and we adapted it to our liking.
And by adapted, I mean we didn’t eat the vegetables surrounding the chicken. Ina does, but it just seemed weird to us so we made roasted potatoes separately. In the picture you can see that they burned a bit, giving us another reason not to eat them. You can probably eliminate the onions and carrots that surround the chicken if you also don’t plan on eating them, but I believe it did ad some flavor to the dish, so I decided to keep them.
Roasting a chicken really is pretty easy, even easier than a majority of the dishes I make for dinner because there are very few steps involved and it turns into a affordable dinner.
Get it? Easy + affordable.
Whole chicken = $7.59 (I bought a free-range one, while the Tyson chickens were more like $4-5)
1 onion = $0.79
4 carrots = Maybe $0.50? I bought a whole bag and these were left over from another recipe.
1 lemon = $0.50
1 bulb of garlic = $0.50
Butter = already in the pantry
Salt, pepper, seasonings = already in the pantry
Bag of mixed potatoes = $3.00, but we only used half for this recipe and saved half for another recipe later in the week.
TOTAL: $12.88, divide by 2 for the two of us who ate it = $6.44 each, not to mention the leftovers that I ate for lunch the next day.
$6.44, guys. I can barely get a combo meal at McDonalds for that price, and trust me, this is wayyyyyyyy tastier. The chicken is so juicy and tender, it practically dissolves in your mouth. The skin is crispy and holds amazing flavor.
So here’s what you do.
Roasted Whole Chicken with Potatoes
Serves 3-4, depending on how hungry you are and how big of a chicken you get
- 1 whole chicken
- 1 yellow onion
- 4 carrots, roughly chopped
- 1 lemon, cut in half
- 1 bulb of garlic, cut in half
- A few pads of butter
- Salt, pepper and seasonings such a thyme, rosemary, oregano, and sage
- Half a bag of mixed potatoes
Preheat the oven to 425.
Grab a 9×13 baking dish, or one that’s just large enough to hold the chicken and a few veggies.
Rinse the chicken and pat it dry. Remove the giblets (if you’re lucky like I was, they were already bagged up inside the chicken and they just had to be thrown away). Place the chicken in the baking dish
Cut a lemon and a bulb of garlic in half. Stuff them inside the chicken and sprinkle a good amount of salt and pepper.
Cut up a few pads of butter and spread them on and under the skin of the chicken. Sprinkle salt, pepper and your preferred seasonings all over the chicken. We used a mix of the Murals seasoning from Penzey’s and dried parsley.
Grab your onion and carrots and chop them up into large pieces. Arrange around the chicken in the baking dish, drizzle with olive oil and sprinkle with salt and pepper.
*Ina says to tie up the legs and stick them under the butt. I didn’t have kitchen twine so I skipped this step. All came out good for me, so feel free to skip it too!
Roast the chicken for 1 1/2 hours, or until the juices run clear. Loosely cover it with foil and let it sit for 20 minutes.
While the chicken sits, prepare your potatoes.
Wash and dice your potatoes and arrange on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, oregano, garlic powder and onion powder. Toss together to evenly coat the potatoes. Bake for 10-15 minutes or until cooked through. I had fresh parsley on hand so I picked off a few pieces and added them to the potatoes for a little greenery.