Roast Chicken

I love a good roasted chicken. It is such a comfort meal for me. If you do it this way it is also a complete meal with vegetables and meat. Whole chickens are usually quite cheap and provide enough meat for a few meals you can also make stock from the carcass if you are so inclined. This meal takes longer because it is a whole chicken. If you were to cut the chicken in half or use chicken parts it will reduce the cooking time.

Roast Chicken

1 whole chicken defrosted and rinsed

1 tbsp Italian seasoning

1 tsp garlic powder

1 tsp kosher salt (use less if using regular salt)

1/2 tsp onion powder

1/2 tsp black pepper

2 carrots

1 sweet potato

1 bell pepper

1/2 onion

Mix Italian seasoning through black pepper in a small bowl. Sprinkle evenly all over chicken reserving a little for the vegetables. Chop all vegetables and potato in large chunks. Carefully stuff some pepper slices beneath the skin of the chicken. This helps impart flavor while cooking and retains moisture. Place remaining pepper slices along with onion inside the cavity of the chicken. Coat the bottom of a large oven safe dish with olive oil. Put in carrots and sweet potatoes, with remaining seasoning and toss a few times to evenly coat. Push vegetables out of the middle and place in your chicken.

Cook chicken and vegetables uncovered at 350 for about 1.5 to 2 hours. Check internal temperature before serving. Chicken should register 180 at the thigh. If liquid is still pink then your chicken is not done. Let chicken rest for a few minutes after cooking so that the juices go back into the meat before cutting.

I served this with bok choy. It is a dark green, leafy, vegetable with a thick, white, stalk that resembles celery.

It is related to cabbage and popular in Asian cooking. I highly recommend you try it. To cook you will need to wash the vegetable thoroughly. Trim off the leaves and cut like you would greens. The stalk is delicious so do not throw it away. Slice the white stalk in large chunks. Sauté the stalks first as they take longer to cook. I used a little olive oil and some Cajun seasoning for them. Sauté those on medium high heat until they become soft, about 5 minutes. Add leaves and cook until wilted, about 2 minutes. The stalks become soft and buttery when you cook them. It is a really tasty vegetable.

This meal was a perfect comfort meal with enough leftovers for at least a lunch or two.


About thatgirldownsouth

Anything is possible in the big green kitchen. View all posts by thatgirldownsouth

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