I used to be intimidated by big whole chickens. I was always afraid to cook one for fear it would be so dry and turn out like the turkey from National Lampoon’s Christmas Vacation, or that it would be raw and everyone would get sick after eating it.
Well I got over my fear! Roasting chickens or turkeys is pretty easy in fact. It takes very few ingredients and very few steps. You just stick some things in a pan and then wait. Try it, you won’t regret it!
1 whole chicken
5 Garlic Cloves
1 whole Bay Leaf or dried bay leaf seasoning
3 Large Potatoes
5 Large carrots
1 whole Onion
salt and pepper
To start, take your chicken out of its plastic. Make sure to read the oven directions on the package. The time and temperature is determined by the weight.
Wash the chicken with cool water. Discard any giblets. Pat dry with a paper towel.
Now for some vegetables. For the potatoes, chop those babies up into small wedges. Carrots: I like to slice this at a diagonal—looks nice. Onions, again, small chunks.
In a large casserole pan, pour about 2 tbsp of oil to cover the pan well and toss with the potatoes. Coat them all up with the oil. Move all the potatoes to the side.
Place the chicken smack in the middle of the pan, breast side up.
Go ahead and stuff a couple garlic cloves and a bayleaf within the cavity of the chicken. Season the inside with some thyme and ground pepper too. Next rub down the chicken with some vegetable oil. Season with salt and pepper and some thyme as well.
You’re going to roast the chicken for an hour, or until the juices run clear when you cut between a leg and thigh. At about the 30 minute mark, you’re going to add the carrots and onions.
And then just wait for your ringer to ding-a-ling.
Leftover chicken is great for chicken salad or chicken soup. I think I’ll make chicken soup with my leftovers. What would you make with your leftovers?