Sunday, October 20, 2013

Sunday Roast Chicken

Who doesn't love a lazy Sunday?  Football, food and couch time.  If Sunday wasn't followed by Monday it would probably be my favorite day of the week.  Sadly, my Monday blues set in around 7pm on Sunday.  I'm getting sidetracked already.  Anyway, I dream about the day that my sister and her family moves to Lexington so we can have big Sunday dinners.  (This will never happen)  In the meantime,  I make Sunday dinners for myself.  Usually something that will make a few different meals.  Enter my Sunday Roast Chicken.  I would call it something else but this is the only day of the week I seem to have enough time to make it. It's a simple dish even though I thought roasting a chicken seemed like a daunting task until about a year ago.  It only takes a few minutes to make a meal that tastes as though you slaved over the oven for hours!!

You'll need:
1 whole chicken (This one was a 5 pounder!)
1/2 stick of butter, softened
2 cloves of garlic
1 lemon, halved
1 small onion, quartered
2 cloves of garlic
1 bay leaf
1 1/2 tsp dried oregano
1 1/2 tsp dried thyme
Salt and pepper to taste

Preheat oven to 375.

I start by making a garlic butter to spread over the chicken.  I chop 1 clove of garlic and add it to 1/2 stick of butter.  Next, I rinse the chicken and pat it as dry as possible.  When that's completed, I place the whole chicken in my 5 1/2 quart saute pan that's oven friendly (any oven safe dish works.  I just use this one in order to make gravy). Spread the butter over the entire chicken.  You have to use your hands--clean ones.  There's just no way around it.  After washing all the butter off your hands, liberally salt and pepper the entire chicken, outside and in. Squeeze the juice of half the lemon over the chicken then add to the entire lemon, onions, bay leaf and the other clove of garlic to the cavity.  Stay with me, we're almost done.  Finally, sprinkle the oregano and thyme over the chicken.  Place it in the oven for 1 3/4 to 2 hours or until the temperature reads 165 F.  If you're roasting a smaller bird, Better Homes and Garden has a great guide for cooking times. Just go here. Seriously, how simple was that?


I served this particular dish with my thyme mashed potatoes which I'll share in a later post!  Enjoy!!

1 comment:

  1. Sounds delish! I have never roasted a chicken before. I'll have to try it!

    ReplyDelete