Do you ever crave the comforting taste of a roasted chicken for a Sunday supper, but really just don’t want to spend a lot of time in the kitchen?
Thanks to my score of snagging 16 chickens for a measly $28 last December, we’ve been able to enjoy a LOT of Sunday night roasted chicken meals. Last night I cooked up our second last chicken (boo!!!!) and I thought it would be nice to make my favourite roasted chicken recipe and document it in photos so that I can share with you fine people.
This recipe couldn’t be any EASIER. It’s super quick to put together which makes it an ideal recipe to make on a Sunday night when all you want to do is relax. So sit back, relax, and let your oven do it’s job. 😉
Roasted Chicken & Potatoes
What you need:
- a whole chicken
- 5-6 potatoes; we’re on a russet potato kick so that’s what I used
- olive oil
- a head of garlic
- 1 small onion
- a sliver of lemon
- a few sprigs of thyme (rosemary would be amazing too)
What to do:
– preheat your oven to 400
– gather your troops (I thawed the chicken for about 3 hours in cold water)
– line a roasting pan in aluminum foil; this just helps for easier clean-up
– wash and dice your potatoes and put them in a medium sized bowl
– add some olive oil
– along with some salt and pepper — give them a toss
– once the potatoes are coated, dump them into the roasting pan and then arrange them around the edges leaving room for your chicken in the middle
– now set your chicken in the middle; sprinkle the bird with salt, pepper, dried thyme
– baste with olive oil; make sure to get some olive oil all over the bird so that it comes out nice and brown
– now you’re ready to stuff!! This is where you can get creative with your ingredients. I used 1 small onion, a sliver of lemon, 2 crushed cloves of garlic and a few sprigs of thyme (since I have a new plant in the back now).
– and for my final little trick … GARLIC. We are big garlic lovers, so I like to finish up by spreading whole cloves of garlic throughout the pan. No need to smash them or remove the skin. They will roast up nicely adding the perfect amount of flavour.
– and you’re now ready to go!!!
– Pop your pan in the oven for 1 hour and 30 minutes and relax while it does it’s job. 😉
– After the hour and 30 minutes, your chicken should come out nice and golden brown.
– if you like your potatoes crispy like us, just put them on a baking sheet and broil on hi for 5 minutes or so. This also lets your chicken have the time to allow the juices to re-settle.
– I promise this chicken will come out so nice and moist and it will literally melt in your mouth. MMMM mmmmm good! 😉