Friday , 19 January 2018

Simple Roasted Chicken


Bow chicka bow wow…. Bow chicka wow wow

Look at that sexy chicken!

Ok, look at that sexy roasted half chicken!  (Sorry, we had cut into it and then I remembered the photo necessity)

What is it about a roasted chicken that makes you want to eat it?  Seriously – I’m looking at this picture thinking, “Maybe I should warm some of that up”.

So last night I knew I didn’t want to spend a lot of time cooking since I’m kind of in a time crunch.  I was debating sending my husband out to just get takeout from somewhere, but that adds up money wise and isn’t the healthiest option.

Next idea then – I was going to go pick up one of those rotisserie chickens from the grocery store and a bag of frozen veggies.

As I was thinking about it, it was a total “doh” moment where I finally had to slap myself when I thought of it.

Duh – why not just buy a chicken and roast it myself?  One, it’ll be cheaper than either of the other options and basically just as low effort.  Two, from last week’s CSA I had two ears of corn and 10 oz of potatoes left so I could just serve that on the side (and yes I know it was two starches – don’t judge me; I couldn’t let it go bad).  Plus it had the added benefit of being able to boil the corn in the water I was using to steam the potatoes (yay for two in one cooking!)

So I’m not even sure this is really a recipe or even a technique.  This post may just be an excuse to show off the super juicy chicken I made last night.


Simple Roasted Chicken

Prep Time: 15 minutes

Cook Time: 1 hour

Servings: 4

Simple Roasted Chicken


  • 1 (3lb) chicken – preferably organic, why pay for injected salt water?
  • 1 tsp unsalted butter
  • 1 – 3 tsp of fried chicken seasoning - if you don't want to make the fried chicken seasoning, I'd recommend lots of pepper, a bit of onion powder, garlic powder, thyme and paprika
  • 1 tsp smoked paprika
  • ½ - 1 tsp cayenne
  • Salt, to taste
  • 1 tsp garlic oil (or olive oil but I just bought some garlic oil from the Asian market and I’m obsessed with it)
  • 4 cloves of garlic
  • ½ cup chopped onion
  • 1 celery stalk, chopped
  • ¼ cup diced carrot (I used some bagged shredded carrot)
  • ½ cup chicken stock
  • Optional gravy: 1 cup chicken stock, 1 tbsp cornstarch mixed with 3 tbsp water, 1 tsp poultry seasoning


  1. Preheat oven to 450.
  2. Combine fried chicken seasoning, smoked paprika, cayenne and salt in a small bowl. Reserve half of the mixture to be sprinkled on the chicken later. Combine the other half with 1 tsp of softened, unsalted butter.
  3. Take the butter/spice mixture and carefully loosen the skin from breast and thighs, rub butter mix underneath the skin directly on top of the meat.
  4. Use 1 tsp of oil and rub all over skin. Sprinkle remaining spice on outside (don’t forget the drums and wings) and pat/rub in the seasoning.
  5. In a large oven proof skillet (or roasting pan, although if you go the roasting pan route I would increase the chicken stock), place peeled garlic cloves, onions, celery, and carrots. Pour in 1/2 cup chicken stock over vegetables. Place chicken breast side up and place in oven - cook for 20 minutes at 450.
  6. After 20 minutes reduce heat to 375, and continue cooking into thermometer inserted in deepest part of thigh reads 170 degrees (I think mine took another 25 – 30 minutes but it really depends on the size of your chicken). Remove from oven and set chicken aside on a cutting board. Cover tightly with foil – this should rest for at least 15 minutes to allow juices to redistribute and allow for carryover cooking.
  7. Meanwhile remove vegetables from pan and process until they’re basically pureed. Put skillet on stove and turn burner on to medium high. Throw in 1 cup of chicken stock, scraping to loosen any browned bits and skim off fat from surface. Then add in poultry seasoning, cornstarch slurry, and pureed vegetables. Bring to a boil, stirring occasionally, and then reduce to a simmer until thickened to your liking.
  8. Cut chicken into 4 servings (2 breast and wing, 2 drum and thigh) and serve with gravy.

I love roasting whole chickens and turkeys because you can freeze the leftover carcass and use it to make slow cooker jook/congee the next time you’re craving it.  It’s like the bird of giving or something.

And I honestly don’t think I’ve heard my husband rave about one of my dishes as much as he did this one for awhile.  Something along the lines of, “This is so good, this is so juicy, I can’t talk to you or try anything else on the plate because I’m too focused on the chicken.”

And I won’t lie; we’re usually pretty good about taking the skin off and just saving it to make stock later.  Um, yeah, not so much this time.  It got attacked – skin and all.

Although he did say that this gravy with the potatoes kind of reminded him of stuffing?  I’m taking it as a compliment though since stuffing is one of his favorite dishes and I’m thinking it’s because poultry seasoning gets used a lot in stuffing…

Or at least that’s my story anyway.


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  1. Oh wow the chicken looks so juicy and tender! I am melting for this recipe! I will try it next time I roast my chicken 🙂
    Tes recently posted..Stir Fried Spaghetti & MeatballMy Profile

  2. Nothing beats a simple roast!
    Raymund recently posted..Kwek KwekMy Profile

  3. Smiling over the half chicken photo — funny how food bloggers think of meals in terms of photo ops. 🙂 It looks and sounds delicious!
    Kimby recently posted..Pasta Fit For A KingMy Profile

  4. I looks amazing! I loved the picture and the “sexy” half chicken! GREAT recipe. I’m a fan of keeping my chicken carcasses for homemade stock. As soon as the weather cools, it’s stock day…and I think I’ve got enough to make about 20 quarts!
    Ann recently posted..Food Buzz 24×24: Make Mine Sliders!My Profile

  5. This picture is making me hungry…

  6. Yum! This looks perfectly roasted, I wish I had this for dinner last night!
    Kaitlin recently posted..Pulled Chicken SandwichesMy Profile

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