Thursday, July 22, 2010

Roasted Chicken

For some reason, the idea of roasting a whole chicken sounded intimidating to me. I'm not sure what that I was. I could roast a whole turkey and chicken pieces, but a whole chicken. Hadn't gone there.

About a year ago, I found this recipe at and I've changed my mind. I no longer am dependent on grocery store rotisserie chicken. My father-in-law couldn't stop eating it. It was incredibly moist with hints of the flavors it was stuffed with. **I tweaked it a little my tastes.

1 (3-4 pound) whole chicken, rinsed
salt and pepper to taste
1 sm onion, quartered
1/4 c chopped fresh rosemary (I just threw in a few sprigs)
**I also added 1 small chopped apple

Preheat oven to 350 degrees.

Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.

Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

The Frugal part of this is that whole chickens go on awesome sales and can hang out in the freezer until you need them. Great with mashed potatoes and veggies.

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