Dinner Time: Oven Roasted Chicken

Instead of eating out for dinner this time, me and the wifey knew we had to stay home after eating out so much the last few days. I prepped a whole chicken earlier that day since I knew we were staying in. Here is my recipe for a sure fire, delicious roasted chicken. Let’s call it The Steel Kitchen Oven Roasted Chicken. Here we go…

The Steel Kitchen Oven Roasted Chicken w/side of oil-free carrots and potatoes

1 whole fryer chicken
1 medium onion
3 cloves minced garlic
1 lemon
2 tbs olive oil (no need to use extra virgin if you want to save some money)
1 tbs kosher salt
1 tbs fresh ground pepper
1 tsp garlic powder
3 peeled and rough cut carrots
2 washed and diced potatoes

First thing you have to remember is to prep this early. The chicken will love you for it and so will your taste buds. Be sure the chicken is properly defrosted and you have to take all of the organs and stuff out. Not a fun task, but a must do since we’ll be stuffing it later. Mince half of the onion and the garlic and begin to stuff the chicken with it. You can slightly lift the skin over the breast and push your onion and garlic mixture into all the corners of the bird. Once you get all of the onion and garlic in there go ahead and cut the lemon in half and squeeze the juice every where you can. Be sure to save the lemon halves and don’t just toss them. After that is done, rub the chicken down with the oil. Once you get a good coating on the chicken, combine all of the seasonings and then generously hand rub it onto the chicken. Make sure you get under and in all the corners. Also put some under the skin where you put in the onion and garlic. Be sure to season the inside as well. Now you can go ahead and stuff the lemons halves and the other half of the onion (cut into quarters) into the chicken cavity as well. This will help season the bird from the inside out. Now if you prepped early, set your chicken in a roasting dish and into the fridge for a few hours. If you didn’t, shame on you and move on.

Befor you put your bird in the oven, be sue to let it sit out at room temperature for at least 30 minutes. If you know my blog, you know why. Even cooking. While you’re waiting, pre-heat your oven to 425 degrees. Once it’s ready to go, you are going to bake your chicken for about an hour. If you have a meat thermometer, that’s up to a 165 degree internal temperature. Don’t worry about covering it as the oil will help keep it moist and give you a nice golden skin.

The Steel Kitchen Oven Roasted Chicken

The Steel Kitchen Oven Roasted Chicken

The side is easy to prepare. Simply cude your carrots and potatoes then pan roast them. You don’t have to use oil, make sure you start off slow and then turn the heat up once the veggies start to get tender. This is a lot healthier and it will be just as delicious. Kosher salt and pepper to taste. Here is what our finshed plates looked like. It was definitely a yummy dinner!

Oven Roasted Chicken with Carrots and Potatoes

Oven Roasted Chicken with Carrots and Potatoes

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One Response to “Dinner Time: Oven Roasted Chicken”

  1. [...] chicken with the same veggies and rice. Have a look. If you haven’t tried out the recipe, here it is again Leftover Roasted Chicken and [...]

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