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Thursday, December 2, 2010

Easy Roasted Chicken


Many people shy away from buying a whole chicken. They think roasting it would be difficult or that they do not have time. This is a quick, easy and delicious way to roast a chicken. Even if you have never done it before, I assure you that you can do this. Besides, the cheapest way to buy a chicken is whole. When you are eating all organic food, as my family does, this is another way to get the most bang for your buck. Not only can you eat the chicken, but you can make chicken broth from the leftovers.

Easy Roasted Chicken:
  • 1 Chicken (mine was 3.84 lbs)
  • 1 Lemon
  • 1 Tablespoon of Butter
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon All Purpose Seasoning
  • Coconut Oil for Cooking
For a Light Gravy:
  • 1 Tablespoon Arrowroot Powder
  • 1 Tablespoon Water
  • Drippings from the Chicken

Method:

Slightly melt butter in dish. Add spices and the juice of the lemon. Reserve the rest of the lemon. Set aside.
Take the chicken out of the packaging. Reach inside the cavity and take out any contents (there may be a neck). Rinse the chicken well. Pat dry with a paper towel. Stuff leftover lemon inside the cavity.Preheat oven to 400 degrees. Lightly grease your pot. Take chicken and place in your oven safe pot, pan or roasting dish (I am using my cast iron pot). Brush on half of the butter mixture and reserve the rest. Set timer for 45 minutes.



After 45 minutes you will flip the chicken. The reason we are doing this is so that the chicken cooks evenly and also so that the juices will be distributed evenly through the chicken. If this intimidates you, skip it. The chicken will still turn out ok! Set your timer for 45 more minutes.


Halfway done!

Chicken should be golden brown and have an internal temperature of 165 degrees or more, and when the juices run clear, to be done.


 Let the chicken rest for a little bit before you cut it up and serve.


For making a light gravy, take the arrowroot powder and mix with some water until dissolved.



Place in the pan with the drippings whisking briskly. Do not turn the heat back on, the heat in the pan is enough. Unlike other thickeners, arrowroot powder does better at lower heat.


Strain gravy and place in a serving dish.


Drizzle onto chicken and serve.



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