Sunday Roast Chicken – It’s Really Not That Hard!

I remember when I was a newlywed and my sister-in-law would come to visit. She would always just “whip up” a nice roast chicken, twice-baked potatoes and green beans. I was in awe. It was so different than my chopped chicken breast sauteed in oil mixed with a box of some cheesy pasta off my pantry shelf.

Now, many years later, I still find that inspirational. We have roast chicken quite often now and it’s so much easier than I had once thought. Not only that, I’ve started using the carcass to make chicken broth that turns into homemade chicken noodle soup. (recipe to follow)

The crazy part about all of this is that it doesn’t even take that long to make. It takes 60 minutes from start to finish and it serves four.

Added bonus? Your house has a home-cooked meal aroma and the illusion of a nice Norman Rockwell painting of a Sunday family dinner.

This recipe is from The Fresh 20′s gluten free meal plan. I have modified it in the past by adding lemon in the cavity and fresh rosemary with the spices.

Ingredients:

  • 1 whole chicken
  • 1 Tbsp olive oil
  • 1 Tbsp butter, melted
  • 1/2 tsp salt
  • 4 cloves of peeled garlic
  • 1 large onion
  • 1 pound of new potatoes, quartered
  • 1/2 tsp salt
  • 1 Tbsp olive oil
  • 1 Tbsp rosemary, finely chopped

Directions:
  1. Preheat the oven to 500 deg F. Remove any neck or liver pieces from the chicken cavity.
  2. Rinse the chicken in cold water, pat dry and place on an aluminum foil lined baking sheet or set in a roasting pan.
  3. Cut the garlic cloves and onion in half and stuff inside the chicken.
  4. Use your hands (or a pastry brush) to rub the melted oil and butter all over the chicken.
  5. Sprinkle the salt and pepper evenly over the chicken.
  6. Roast for 15 minutes at 500 deg F.
  7. Toss the quartered potatoes with olive oil, salt and rosemary
  8. Arrange the potatoes around the chicken
  9. Reduce heat to 450 deg F and continue to roast for another 15 minutes.
  10. Baste the chicken if there are pan drippings
  11. Reduce the heat to 425 deg F and continue to roast another 20 minutes.
  12. Chicken is done when the internal juice is clear (slice into a small section with a knife)
  13. Let stand 10 minutes

*Tips:
1. The tips of the wings will burn if you don’t cover them with foil or tuck them in
2. If it’s not producing enough drippings to baste, pour 1/2 cup of gluten free chicken broth in the bottom of the pan and use that to baste

1 Comment and 0 Replies
    • Anonymous
    • 01.30.2011

    MMMM I made this tonight and it was fabulous! Thanks for inspiring my first ever roast chicken!! Please post the chicken soup recipe, so I can make something of this carcass! Thanks!

    Reply

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