Recipe: Roasted Chicken
February 18, 2009 · Posted in cooking and food, frugal, rebekah, recipes, soup, valentines day by rebekah
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There are a plethora of recipes for roasted chicken. I loosely followed this Double Herb Roasted Chicken recipe from MyRecipes.com. Roasting chicken is very easy and economical. One chicken provides two meals for two (perfect for newlyweds) or one meal for four (perfect for two couples). You can also use the leftovers to make homemade chicken noodle soup!
A few tips for a the perfectly roasted chicken:
- Before seasoning, rinse the chicken and then pat dry. Dry skin equals better roasting.
- Don’t be afraid to season (outside, under the skin, in the cavity).
- Cook at 450 degrees for the first 30 minutes, and then reduce to 350 for the remainder of the time. This seals in the flavor and creates a crispier outside.
- Remove the skin equals removing fat.
- Use a broiling pan for crispier potatoes and a lower fat dinner.
Any other chicken roasters out there?
Yup! I also add apples, oranges, and lemons to the dish. Adds flavor and moisture!
Absolutely - actually, roasted chicken is on the menu for tonight! We almost always get two meals out of one chicken and once I’ve stripped the meat off the bones, I’m able to make my own chicken stock the next day.
@ Linda - I will have to try apples! That sounds awesome. @Dena - I just made chicken soup with our leftovers last night! It was so good.
