Whole Roasted Chicken

 Roasted Chicken

 

Roasted Chicken is an incredibly versatile recipe that can be used for a variety of different meals. Eat as is, served with mashed potatoes and a simple chicken pan gravy made from the drippings. Use it in Chicken Soup.   Chill and use the meat in Chicken Salad, Chicken Alfredo, or any number of other chicken dishes.

 

First gather together your ingredients. One whole roasting chicken. Medium sized roasting pan. A whole onion. Salt, pepper, poultry seasoning, paprika, sage, garlic, and olive oil.

Roasted Chicken Ingredients

 

Wash your chicken in the sink and remove the bag of giblets and any other odds and end left in the cavity. Throw these away or if you like throw them in the pan to cook along with your chicken.  Dry the outside of the chicken well with paper towels and place into your roaster.

 

Combine ⅓ – ½ cup of oil with all of your seasonings. Massage all over chicken, including under the skin on the breasts. Peel the whole onion and place in the cavity.

   Roasted Chicken Seasoning

 

Place the uncovered roaster into a preheated 450 degree oven for 25 minutes. After 25 minutes turn the oven down to 325, and let cook for approximately 1 1/2 – 2 hours. Exact cooking time will depend of the size of your bird. Make sure if you are eating this chicken roasted that you check the internal temperature with a meat thermometer, not touching a bone, and it is at 165 degrees. Also check the temperature inside of the middle of the onion which has been stuffed into the body cavity. 165 is the ‘safe’ temperature for cooking poultry.

 

Time to Enjoy! Yum…

Roasted Chicken Cooking

Whole Roasted Chicken

 

Ingredients

 

  • 1  roasting chicken, whole
  • 1 lg onion, peeled
  • 1 tsp seasoning salt, Lawry’s
  • 1/2 tsp garlic powder
  • 1/2 tsp poultry seasoning
  • 1/4 tsp paprika
  • 1/2 tsp sage
  • 1/3 cup virgin olive oil
  • salt & pepper

 

Directions

 

1. Wash chicken and remove giblets. Dry with paper towels and place into medium-sized roaster. Mix together olive oil and all seasonings. Rub bird with oil/seasoning mixture, taking care to get inside the skin between the breast meat and skin.

 

2. Place whole peeled onion into cavity and place into a preheated 425 degree oven for 25 minutes. Turn down temperature to 325 degrees and finish roasting, approximately 1 ½ – 2 hours, until reaching an internal temperature of 165 degrees.

 

Note:

Sometimes I add celery and garlic along with the onion to the inside of my bird.  You can change up your seasonings and vegetables to whatever flavors strike your fancy at the time.  Roasted Chicken is a definite staple in our house.

 

Buy Fruits and Vegetables In Season

Fruits-and-Vegetables

 

Buying fruits and vegetables in season is one of the easiest ways to save money on your grocery bill.  Not only will the produce be fresher, healthier and more abundant it will be a lot cheaper.  Many times you can save even more by shopping your local farmer’s market or roadside stands.

 

Most vegetables and fruits are listed below for easy reference.  In addition, certain areas of the country will have different seasons for some items.  For instance strawberries are in season in Mar-Apr in the south, May-Aug in other parts of the country.

 

When planning your meals try to be mindful of fruits and vegetables that are in season in your area.  Here’s a guide to help you identify the best produce deals month-by-month:

 

January

Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Grapefruit, Kale, Leeks, Lemons, Oranges, Parsnips, Rutabagas, Tangelos, Tangerines, Turnips

 

February

Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Grapefruit, Kale, Leeks, Lemons, Oranges, Parsnips, Rutabagas, Tangelos, Tangerines, Turnips

 

March 

Artichokes, Broccoli, Brussels Sprouts, Cauliflower, Leeks, Lettuce, Mushrooms, Parsnips, Pineapples, Radishes, Rutabagas, Turnips

 

April

Artichokes, Asparagus, Broccoli, Cauliflower, Leeks, Lettuce, Mushrooms, Pineapples, Radishes, Rhubarb, Spring Peas

 

May

Apricots, Artichokes, Asparagus, Cherries, Lettuce, Mangoes, Okra, Pineapples, Radishes, Rhubarb, Spring Peas, Strawberries, Swiss Chard, Zucchini

 

June

Apricots, Blueberries, Cantaloupe, Cherries, Corn, Kiwi, Lettuce, Mangoes, Peaches, Strawberries, Swiss Chard, Watermelon, Zucchini

 

July

Apricots, Blackberries, Blueberries, Cantaloupe, Corn, Cucumbers, Green Beans, Kiwi, Kohlrabi, Lettuce, Mangoes, Okra, Peaches, Peppers, Plums, Raspberries, Strawberries, Summer Squash, Swiss Chard, Tomatoes, Watermelon, Zucchini

 

August

Acorn Squash, Apples, Apricots, Blueberries, Butternut Squash, Cantaloupe, Corn, Cucumbers, Eggplant, Figs, Green Beans, Kiwi, Kohlrabi, Lettuce, Mangoes, Okra, Peaches, Peppers, Plums, Raspberries, Strawberries, Summer Squash, Swiss Chard, Tomatoes, Watermelon, Winter Squash, Zucchini

 

September

Acorn Squash, Apples, Beets, Butternut Squash, Cantaloupe,  Cauliflower, Eggplant, Figs,  grapes, Green Beans, Lettuce, Mangoes, Mushrooms, Okra, Peppers, Persimmons, Pomegranates, Pumpkins, Spinach, Sweet Potatoes, Swiss Chard, Tomatoes

 

October

Acorn Squash, Apples, Beets, Broccoli, Butternut Squash, Cabbage, Cauliflower, Brussels sprouts, Cabbage, Cranberries, Grapes, Leeks, Lettuce, Mushrooms, Parsnips, Persimmons, Pomegranates, Pumpkins, Rutabagas, Spinach, Sweet Potatoes, Swiss Chard, Turnips, Winter Squash

 

November

Beets, Broccoli, Brussels sprouts, Cabbage, Cauliflower, Cranberries, Leeks, Mushrooms, Oranges, Parsnips, Pears, Persimmons, Pomegranates, Pumpkins, Rutabagas, Spinach, Sweet Potatoes, Tangerines, Turnips, Winter Squash

 

December

Broccoli, Brussels Sprouts, Cabbage, Cauliflower, Grapefruit, Kale, Leeks, Mushrooms, Oranges, Papayas, Parsnips, Pears, Pomegranates, Rutabagas, Sweet Potatoes, Tangelos, Tangerines, Turnips

 

Usually A Good Deal

Bananas, Celery, Potatoes

 

Fruits and Vegetables

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