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Roasting a whole chicken is so satisfying and much easier than many people think! This is my basic recipe for roasting a whole chicken, however it’s very adaptable and you can easily change up the seasoning mixture or what you fill the cavity with to fit what you may have on hand. Serve this up with some roasted veggies (potatoes, onions and carrots, perhaps?) and mashed potatoes and you have a meal that is sure to please!
Preheat your oven to 350 F. First, you’ll want to rinse the chicken and remove giblets and such from the cavity if you bought a chicken with them. Set the chicken aside.
Remove the paper from 3 or so cloves of garlic. Now, stuff the cavity of the chicken with the garlic and the quartered lemon and onion as well as a couple sprigs each of rosemary and thyme.
Next, you’ll finely chop about 2 tablespoons each of rosemary and thyme and put them in a small bowl. Do the same to another 3 cloves of garlic (you can use more depending on your taste), and throw that in with the herbs. Then drizzle in about a tablespoon of olive oil. Add some salt and pepper to taste. Stir it all up so it’s all coated in olive oil.
Now, you get to get your hands dirty! Rub the mixture all over the outside of the chicken.
Arrange the celery and carrots in the bottom of a 13″x9″ pan and place the chicken on top of that, breast side down. Pour some chicken broth in the bottom of the pan, enough to coat the bottom but not so much to cover the vegetables.
Pop the pan in the oven and roast for about 3 hours, turning the bird every 45 minutes or so, first on its side, then the other side, then on its back. Turning it this way helps distribute the juices throughout the bird as it roasts. Add more chicken broth to the pan as needed. There’s nothing worse than dry chicken and the broth will help keep things moist.
After about 3 hours a thermometer inserted in the thigh away from the bone should register 180 F. If so, remove pan from the oven and DON’T carve it yet! If it hasn’t reached 180 F keep it in the oven a few minutes longer.
Let the chicken sit in the pan for about 10-20 minutes to allow the juices to settle before you carve otherwise you’ll lose all of those yummy, moist juices. After 10-20 minutes, carve, serve and enjoy!
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!