A friend of mine gave me a frozen chicken a few months ago and it sat in my freezer because I was intimidated by it. Finally, I decided to be brave and try roasting it. Normally I just buy the already roasted chickens from the deli area, but once I tried this, I realized how easy it was and I could control what went in and on it. It turned out soooo good the first time, I decided to do it again. A few people asked for my "recipe" if you can call it that, so... here it is... Let me just warn you now. I made this recipe post how I like them, with lots of pictures! And I don't have a nice camera, so you'll just have to deal with my fuzzy out of focus pictures until I strike it rich and can get a nice camera! My ingredients for the actual chicken. I used a young chicken without neck and giblets, 1 onion, 1 lemon, garlic powder, italian seasonings blend, parsley flakes, salt, pepper, and olive oil. And, of course, my roasting pan. Just a better look at the chicken. It was a little over 5 lbs. Ok, I started out by preheating my oven to 425 degrees. I always start my oven before I prep because it takes FOR-EV-VER to heat. (Picture Squints saying that and you get my point.) Then I chunked up my lemon and onion. Then I took my spices, salt, pepper, and oil and mixed them all together. I think I used about 1/4 cup oil. It wasn't exact, and it doesn't really need to be. I stirred it up and set it aside. I stood the chicken upright in my roaster and sprinkled a little extra of my italian spice blend inside the chicken before I stuffed in half of my onion and all but 1 piece of lemon. Once I had it stuffed, I laid it in the roasting pan and poured the oil mix on it (I had to use my hands to get some of the spices off the bottom of the bowl). Then I used my hands and massaged the oil and spices all over the skin of the chicken. Make sure everything is nice and coated. Then I took the last little piece of lemon and squirted a little bit of lemon juice over the chicken. Then I shoved it back into the chicken. Once I had the chicken ready, I used the rest of the onion and some baby yellow potatoes to roast around the outside of the chicken. I drizzled them with a little more olive oil, some salt and pepper, and a little bit of garlic powder. I didn't tie up the legs. I didn't do it the first time because I just didn't have anything to tie it with. I don't really think it affects the outcome at all. I set the timer for 15 mins and put the pan in without the lid. This allows the skin to crisp up a little and keep the juices in (It takes about 5 mins for your house to start smelling awesome!). After those 15 minutes were up, I set the oven for 350 degrees for 2 hours. It cooked for 2 more hours covered. (I dug the potatoes out at about the 1 hour mark, they were super soft.) After those 2 hours were up, I took the lid off and let it cook another 15 minutes to finish crisping up the skin. I don't have a meat thermometer, but I just went by the instructions on the back that said 20-30 minutes per pound. The chicken was 5 lbs, so it had a cook time of 2 hrs and 30 mins. I erred on the longer side just to be safe. Once it was done, I pulled it out of the oven, put the lid back on, and let it sit for about 20 mins before taking the lid off of it. (I may or may not have pulled the crunchy skin off first. It's missing in action now.) It fell off the bone. Literally. I pulled it apart in pieces because when I tried to pick it up out of the roaster, it fell apart. It gave me and 8x8 pan worth of chicken! The breast pieces came off in 2 full pieces. YUM! I have 2 more recipes planned with this chicken this week! Not to shabby for about $7! I just halved the potatoes and served the chicken and potatoes with some chicken gravy. I didn't make gravy with the drippings from the chicken, I just used a jar of gravy (Gasp! Get over it!). Here was my feeble attempt at plate design. Well, there ya have it! It was delicious! Give it a try and let me know how you like it!
Happy Wednesday!
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HEY, I'M JESSICA!
Christian. Wife. Mommy. Daughter. Pastor. Friend. Saved.Redeemed. Beloved.
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