I’ve been super busy…. Not too busy to cook, but too busy to post about it. I’m going to try and catch up on a few recipes in the next several days, because I’ve come across some yummy concoctions.
This roast chicken was pretty cheap and fed us for a few meals. I had never cooked a whole chicken at once before, but I really wanted to try. It was so easy!
I bought a whole chicken at Elrod’s on Cooper Street for about $3.50, and I already had a few potatoes, onions and carrots on hand. Also, these measurements are approximate.
- 1 whole chicken
- 1-3 potatoes
- 2 carrots
- 1 onion
- 2 Tbs butter, melted
- Seasonings like salt, pepper, oregano, thyme, etc.
You can also add mushrooms or celery, but I didn’t have any.
Preheat the oven to 375° F.
- Rinse the chicken and pat dry. Place it in a 9 x 13 pan. Tie the back legs together with some string and tuck the wings under the chicken so they don’t brown too quickly.
- Melt some butter and brush onto the outside of the chicken. Use your fingers if you don’t have a brush. Mix up some salt, pepper, oregano and thyme and press that onto the chicken with your fingers.
- Cut the potatoes into cubes, slice the carrots and cut the onion into chunks. Dump them into the pan around the chicken. Brush them with butter as well, and sprinkle some salt and pepper over them.
- Place the pan in the oven, uncovered, for about 1 1/2 hours. If you have a meat thermometer, you’ll know it’s done when the inside of the chicken is 165° F.
It makes a healthy and delicious meal, and it looks like you worked really hard. 😉