Herbalicous Roasted Chicken

The nice thing about roasted chicken is that you can eat it any day of the week.  It’s not necessarily a Sunday type meal or a special once in awhile meal.  And you can get a lot of mileage out of one chicken.

For instance, this chicken fed 3 adults for dinner along with the ultimate mashed potatoes and bacon brussels. Then, all 3 of us had a lunch as well ( 1 chicken dinner and two sandwiches.)  Then, I made a pot of soup with cheese biscuits in which we all enjoyed for dinner on the 3rd night and for lunch the next day.  In all, we got 12 meals from one chicken and of course the extras.  The point is…the total cost of the chicken with the extras turned out to be around $27/12= $2.25 a meal.

I think that’s pretty awesome in this day and age when the cost of food is soaring.

  • One 3-4 pound chicken- washed, dried, and emptied of any gizzards.
  • Salt and Pepper 
  • onion powder
  • garlic powder
  • dry rosemary 
  • dry oregano
  • dry thyme 
  • olive oil

Directions:

Pre-heat oven to 350 degrees fahrenheit.

Start by salting the inside cavity of the bird.  Now place the chicken in a roaster breastside down and season with the list of spices in the ingredient section.

Next, flip the bird….over ( breastside up) and repeat the seasoning step.

Note:  you are just going to be sprinkling the spices on the chicken and drizzling the olive oil on top, then patting it in.  That’s why there are no measurements.  And make sure you wash your hands after dealing with raw meat.

Alright,  place the chicken in the oven and cook for about an hour and a half. More or less, depending on what size of chicken you have and if your oven is a hot 350 or a cooler 350.  Every oven is different.

The chicken is done when the juices run clear and the meat comes away from the bones with ease.  Or you can always insert a thermometer into the meatiest part of the bird, like around the thigh area and if the temperature reads 165 F , you are good to go.

As mentioned above, I served this meal with mashed potatoes and brussel sprouts.

Pairs nicely with a Chardonnay!

Remember to cook with love in your heart- the food will taste better!

If you try this recipe and want to share please put your comments in the section below.  Thanks!  🙂

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s