Monday, November 7, 2011

My First Roasted Chicken

I roasted my first chicken ever this weekend and it didn’t turn out half bad!

Our local grocery store sells already-prepared roasted chicken for $5. Since buying a whole (raw) chicken is already in the $7-$10 range, it doesn’t make economical sense to make my own, right? Right. But I had always wanted to roast a chicken so when it was on sale for 99 cents a pound, I went for it.

I went with Rosemary Roasted Chicken, recipe found here, but I added a few twists based on the reviews.

I stuffed the bird with quartered onions, garlic, and fresh rosemary from the garden. Then I prepared a butter and rosemary mixture and rubbed it under the chicken skin. Next, I sprinkled salt and pepper all over and added red skin potatoes for complete meal. Lastly, I ladled some broth into the pan because I read that liquid keeps meat moist.

Cook in the oven, breast-down, for 2 hours (more or less, depending on the size of the bird – mine was a little less than 4 pounds) at 350 degrees. For the last 20 minutes, uncover the pan so the skin can crisp up.

This recipe was so easy and resulted in an insanely moist and flavorful meat and potatoes. Yes, I could’ve bought it for less with zero clean up and labor, but nothing is better than a home cooked meal. In fact, Anna, who usually doesn’t touch meat, gobbled up a few bites. That’s a win in my book.
Rosemary Roasted Chicken

4 comments:

  1. Not sure how she did it, but this turned out great! Everything was moist and flavorful, even the breast. And I normally steer clear of white chicken bits because they tend to be dry and chewy. Not this time though, I managed to scarf the whole bird down - yes I know I have an eating disorder.

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  2. Nice to see you cooking (again)! Your efforts always look yummy!

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  3. @ Intense Guy: Too bad it won't last. Once the new baby gets here, I am on no-cooking (again!).

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