Yes, I roasted an entire chicken. Some people may think this is silly. I mean you can buy an already roasted chicken from the grocery store for almost the same price as the uncooked chicken, so why bother? Well, it’s so much more amazing when you do it yourself. It’s almost a sense of pride. Yes, I can cook a whole chicken and have it taste amazing. Look at me! Plus, it really does taste better and you can season it with whatever you like when you don’t buy it pre-cooked. And it’s soo easy.
Since I’m only cooking for two people, this meal was the gift that kept giving. We are chicken in various ways for like 4 days afterwards and then I made stock with the bones. I still need to think about what to do with the stock, so if anyone has any suggestions – let me know! Now all I need is a husband who knows how to carve meat or one of those fancy cutting boards with the grove around the edge. We got juice all over the counter. We did manage to make gravy with the juices we didn’t spill. That recipe will be coming later this week.
Make sure to save your wish bone after you carve the bird. I won ours. I wish Anthony could carve meat better. Hopefully it comes true.
Easy Roasted Chicken
Yields – 1 Whole Chicken
Prep Time – 20 Minutes
Cook Time – 3 -5 hours. Depends on the size of your chicken. Mine was 6 lbs and took 3 1/2 hours.
- 1 whole uncooked chicken
- 4 cloves of garlic
- 1 medium yellow onion
- 2 TSP salt
- 1 TSP pepper
- 3 TBSP olive oil
- Pre-heat your oven to 350.
- Remove the bag of insides from your chicken. I threw mine out. It was scary.
- Rinse the chicken thoroughly.
- Chop your onion and garlic.
- Coat your chicken in olive oil.
- Place half of the onion and garlic into the chest cavity of the chicken.
- Place the other half of the onion, garlic, salt and pepper onto the chicken making sure it is evenly coated.
- Cook the chicken until the meat thermometer pops and make sure the juices are clear.
- Once you take the chicken out of the oven allow it to rest for 15-20 minutes before carving the bird.