Roast Chicken: Easy and Economical

As usual I am running late as we all tumbled in from work/school.  Traffic was a little slow due to the unexpected snowfall we had last night.   Peanut and Button got down to chores and then homework, Hubby took care of phone calls, and I began the roast chicken before settling down to homework with the boys.  Today was all about persuading Button that his biography on Derek Jeter need more than three incomplete sentences!I love to roast…I am actually known in my circle of friends for it.

Today I will tell you about my roast chicken:


1 (5 to 6 pound) roasting chicken

Sea Salt with Sea Veg

Freshly ground black pepper

1 lemon, halved

1 bulb garlic, chopped up finely

1 large yellow onion, thickly sliced

Rosemary finely chopped and mixed with lemon juice

Olive oil


Preheat the oven to 425 degrees F.  Carefully remove the giblets and rinse thoroughly.  Dry by patting with a clean dishcloth.  Stuff the cavity with garlic, a lemon slice, and some of the Lemon Rosemary juice.  Rub the outside of the chicken with the Rosemary-Lemon juice, rub in the garlic, and sprinkle on the salt and pepper.  This keeps the whole chicken moist but you can add the olive oil also.  Today, I did not.  I cook the chicken untied and upside down for 30 minutes.  This really lets the juices run into the breast nicely.  Upside-down

I then turn the chicken over, rub and sprinkle again of desires and keep roasting for another hour or until the juices run clear when you put a knife between the leg and thigh.  Take out the chicken and let it rest for about 30 minutes covered lightly in foil.

Roast chicken, the most commonly eaten white meat

I then serve the carved chicken for dinner.  Today we had corn, carrots, string beans and a side of french bread with butter.

The following day, the cold chicken becomes sandwich meat.  Peanut love teriyaki chicken so I also reheat it in low sodium teriyaki sauce and keep it warm in a thermos for his lunch with a side of vegetables (depends what is fresh).

Once we have used up the bulk of the meat, I boil down the carcass and make chicken soup.  I will write about that in a future post.  I usually do it very well, making up my own recipe as I go along,  but this week I am trying a new ingredient so we will see how it works out…stay tuned!  Until then, try out some soup recipes from these favorites of mine:

8 comments on “Roast Chicken: Easy and Economical

    • Thanks for the visit and compliment. I actually discovered upside-down cooking by accident…as a student I had no idea which way was up and cooked the whole thing upside-down…it was delicious! I now turn it over to get the breast skin nice and crispy though.

  1. What a nice comforting dinner for a cold wintry day! I haven’t made roast chicken in a while…now I’m craving it. I save the bones like you and make chicken soup right after the dishes are cleared. It’s the best. Thanks for mentioning my blog – look forward to seeing what other healthy meals you cook up for your family.

    • Hi Jeanette,
      It’s a pleasure to mention your blog…I love visiting it and getting ideas. Of course my style is more get and idea and ignore the fine print of the recipe, but with blogs like yours, I may just venture into following a recipe or two.

  2. Mmmm…. Looks good! I’ve started going my chickens in the crock pot because I don’t have time after work to do it in the oven. I miss that crispy skin, but the meat is still pretty tasty and certainly juicy.

  3. Pingback: Mmm: Chicken | One Mom's Balancing Act

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