Roast Chicken Recipe



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Roast Chicken Recipe

1 chicken
1-2 cloves garlic
1 tsp. thyme (to taste)
1 tsp. rosemary (to taste)
1 tsp. oregano (to taste)
olive oil
salt and pepper

Rub the inside of the chicken with garlic cloves. Put thyme, rosemary and oregano to taste inside the bird. Rub the outside of the bird with olive oil and salt and pepper. Bake at 450° to 500° for 15 minutes then turn the oven down to 400° and roast for 35-45 minutes (for a 2 ½ pound bird) or 1 hour (for a 3-5 pound bird) or until the temperature of the thigh reaches 180°. Allow to rest 10 minutes before serving. Serves 6-8.

For more easy recipes like this, check out our Dining On A Dime Cookbook!

 



photo by: thedelicious

Comments

  1. says

    I notice your (and every other recipe provider) uses garlic in almost every recipe (except desserts). My husband and I do not like garlic, even though it “is good for you.” Could you give alternates sometimes or cut down the amounts? Must every recipe need garlic to make it tasty???

    • says

      Eleanor of course not. In the same way I don’t like onions and most recipes call for onions I just adjust it to my taste – I just leave it out. Now something like the garlic salad is like an onion soup so I don’t fix that but most of the other recipes it is easy to leave out. Most cookbooks have recipes where we don’t always like all of the ingredients you just adjust it plus if you read all of our web site and posts not all of our recipes do use garlic we have many without.

      I always say I am left handed living in a right handed world. I just adapt.

  2. says

    I roast a chicken almost every week. I buy the biggest chicken I can find from Wally’s usually at $.87 a pound. So for about $5.00 I can get at least 3 meals plus lunches for our family of 3 adults. I use a variety of seasoning on the chicken, rotisserie, Kicken’ chicken, lemon pepper, herbs, whatever I’m in the mood for. You can also put a halfed orange inside.

    The first dinner is usually chicken, with mashed potatoes, salad, and a veg. Maybe chicken enchiladas the next night with Mexican rice or homemade refried beans, then a chicken noodle casserole, or creamed chicken over biscuts or English muffins. And then finally a soup or chicken and noodles with the chicken bones, the broth from the original roasting, and the pickings on the bones. There is usually leftovers each night for at least one person to have for lunch the next day.

    Can’t hardly get cheaper than that from that bird!

  3. Jackie says

    Beverly, if you make a soup with the chicken bones, aren’t they so small that you can choke on them, or accidently bite into one or something? And how do you save the broth from the original roasting? Thanks!

    • says

      Jackie making soup from chicken is one of the easiest and tastiest things to do. Turkey soup too is done like this. You just strain the bones and things like bay leaves if you use them out and use the broth and even a roasted chicken produce a bunch more broth. You are just cooking the “flavor” out and a roasted chicken done this way is delicious. Here is our how to make basic chicken and turkey soup post off of the web site. If you read it it might help you to understand how it is done better.

    • says

      to make it really easy use a pasta pot and put all the ingredients into the pasta part when it is cooked just lift out the pasta basket and you have the broth.
      When the boys were little I told them the one who got the bone was the one who got the love part of the meal.
      They were disappointed if they didn’t get a bone. It was a sort of game with us.

  4. Tommienell Ellis says

    My German grandmother always put a bit of vinegar in when using bones to boil for soup—-calcium from the bones goes into soup—-be stingy, you don’t want to taste the vinegar. Tommie

  5. jean says

    I get several meals from one chicken. When there are just scraps left, I use a little olive oil in my frypan and soften onions and peppers. Then I add a can of tomatoes and some spices (basil, garlic, tarragon.) The chicken goes in last. This can be served over rice or mixed with pasta. It tastes great when reheated, too.

    • says

      You can use either, I think Tawra mostly uses dried. You will have to adjust the amount and you will have to adjust it for your own tastes. I personally don’t like the taste of herbs hardly at all but Tawra loves them so we each will do ours differently.

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