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My Very First Roasted Chicken

Posted Apr 21 2011 11:55am
*Don't forget to enter the  Chobani giveaway here ! Open until tomorrow at midnight!*

Happy Tuesdays! Life has been busy this week. Thanks for reading about our Nashville trip ( day one and day two )! We had a great time and I really enjoyed the city. Can't wait to go back!

Before I left on Friday, I stopped at Whole Foods and picked up a few things. They were having a huge one-day sale last Friday on whole, organic chickens for only $1.69/lb! I got this guy for about $7.50:
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Organic chicken can be really expensive, so an entire bird for less than $8? This is an awesome deal. WF has one-day super deals like this all the time (they seem to always have a great fish sale going on!), so keep checking for them, and I'll alert you when I see them!
I used a mix between  Emeril  and  Ina  (Emina?), plus tips from family and friends, to roast this bird. This chick was well-loved! As easy as it is, there's a lot of conflicting information out there about roasting! My ingredients included:
 4-5 lb organic chicken 1 organic onion, thickly sliced 3ish organic carrots 6 organic Yukon potatoes, halved Salt and pepper, for seasoning 1 organic lemon, halved 2 bay leaves 3 cloves organic garlic 2 tbsp rosemary 2 tbsp olive oil 2 tbsp butter, melted
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Make sure your chicken is thoroughly defrosted. Rinse inside and out, and pat dry. Take out any innards (mine didn’t have any...trust me, I searched!) and reserve for stock.

Throw your carrots, onion, and potatoes into a roasting pan (I just used a glass 9X13 casserole dish). At the suggestion of KT , I created a slightly elevated platform with the onions, to keep the chicken above the juices.

Generously season the chicken with salt and pepper, inside and out. Squeeze lemon juice onto the chicken, then stuff the rinds inside the chicken with the bay leaves. In a separate bowl, mix the butter, oil, rosemary, and garlic, then apply this mixture to the inside and outside of the chicken.

The roasting part is a bit confusing, but I decided on some very basic direction. I preheated at 450 degrees and roasted it for 15 minutes, then reduced heat to 350 and roasted for 20 minutes per pound, 90 minutes in my case. 


It was perfect.
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I didn't tie the legs, though I probably would normally, and definitely would if I was stuffing. The skin turned out crisp, nothing burned, and the meat was incredibly juicy. I did it!
I made parsnip fries on the side but to be honest, I don't think I really like parsnips. They were good in the Parsnip and Fennel Soup but alone? I'll pass.
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A big plate of chicken and veggies just tastes like home, doesn't it?
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It was perfect and I'm making chicken salad with the leftovers. Actually kind of proud of myself with this one!


Speaking of meat, be on the lookout for the February Grocery Event : Meat segment! (Check out produce and dairy , too). I'm hoping to create a button for the Grocery Event, so you can refer back to it if necessary. Anyone out there particularly good with buttons and want to help me out?


Hope everyone has a great afternoon! Lots of informative posts coming up. Thanks to all the new followers out there!


Question: What food tastes like home for you?
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