Roasted Chicken

Yesterday was one of those rare Sundays where we had nothing planned. No family events. The yard did not need tending to. The hubby didn't have to work from home. Ahhh it was nice to stay in lounging in my monkey sweat pants. We managed to catch up on other household stuff like tackle the mountain of laundry. While we did that, I roasted a chicken. I always buy a few whole chickens to freeze when I encounter a super sale. The Perdue bird I bought was about 4 pounds, cost 3 bucks and will feed us for two meals. Not too shabby! Remember to remove the giblets before roasting. You can use them to make some stuffing if you'd like. Also, if you sing to chicken like I do while washing it, the chicken comes out tastier. No joke.

I served the chicken with a side of roasted rosemary red-skinned potatoes and roasted buttercup squash.

Nothing like having a house smelling of fabric softener and roasted chicken :)

Roasted Chicken

Adapted from Food.com

Ingredients:
2 medium onions, sliced
2 tsps salt
2 tsps paprika
1 tsp cayenne pepper
1 tsp thyme
1 tsp garlic powder
1 tsp black pepper
1 large roasting chicken (with pop-up timer if possible)
1 cup of white wine
2 cups of chicken stock
1 lemon

Directions:
Preheat oven to 400 degrees F. Place onions in a roasting pan. Remove chicken gibletss, rinse chicken, pat dry and place in roasting pan. Pour wine and stock into the pan. Mix all the spices and rub over the outside of the chicken. Try to get some inside the cavity as well as under the skin. Cut the lemon in half. Squeeze the juice of half a lemon into the cavity and then throw that lemon half into the cavity as well. Cut the other half of lemon into slices and place into cavity. Cover with lid or aluminum foil and bake for an hour and a half to an hour and three quarters. Every 30 minutes, baste chicken with pan juices. If using a meat thermometer, insert the thermometer into the inner thigh and it is cooked when it reads 165 degrees F. Remove and let stand covered for 15 minutes.

Pin It