Ally's Sweet and Savory Eats: Lemon Garlic Roasted Chicken

Saturday, November 17, 2012

Lemon Garlic Roasted Chicken


In between a little work, the kids, meals, the dogs and well everything else it takes to run a household I've been reading this book.  Anyone care to join me?  I first heard about it from this blogger, and it sounded like a perfect read for me.

I'm about halfway though.  You could call it a cookbook, you could call it a memoir.  Basically, it's both and really good.  The author, Jenny, actually {she really did} chronicle 14 years of dinners.  Folks, she kept a dinner diary.  No matter what they were having, whether it be fancy, frozen or leftovers, she wrote it down. 

Then got a book deal, which I think it genius.


Lately, I've been letting the husband do the grocery shopping.  I think he kinda likes it, other than the price tag.  For the past two weeks it just seems whenever I needed to go, something came up.  Sick child, an appointment, work, whatever.

There is one problem.  Sometimes he comes home with the darnedest things.  Like 3 whole chickens and 5 containers of cottage cheese, yet no actual cheese.  His thought is, if it's on sale buy a lot of it.  Which I agree is right, but seriously what do I do with 3 WHOLE chickens and 5 containers of cottage cheese?

The only thing I can do I guess.  Roast those darn chickens.


It's so simple.

Lemon Garlic Roasted Chicken
1 whole chicken {2-4 lb. range}
butter
olive oil
lemon
fresh garlic
parsley
pepper
salt

Clean the chicken, by running cold water all over it {inside and out - removing any neck/heart/etc. pieces if they are included}.  Pat dry and set in a large roasting pan on top of a wire rack.

Generously rub the chicken with olive oil and freshly minced garlic {including under the skin if possible}.  Sprinkle on parsley, salt and pepper.  Take the juice of one lemon and drizzle all over the chicken, then stuff the lemons into the chicken cavity.  Finally, take small bits of butter and place on the chicken.

Place in a 375 degree oven and cook for 2 hours, or until a meat thermometer reads 170 degrees.  Allow to cool before eating or removing meat from bones.


So, today I have a huge Ziploc bag full of shredded chicken.  Here are my plans.  I'm getting 3 meals out of this bird! {Thanks, hubby}.

Baked Chimichangas
White Chicken Chili
Baked Chicken Parmesan Subs

I better get moving, because well, it's Saturday and that means we've got lots of football to watch as well.  And I need to keep reading this book.

Oh and take care of the kids.  

4 comments:

  1. I would never let my husband go grocery shopping. Nope. No way. He would come back with crazy things and a ridiculous grocery bill. We've been doing roasted chicken quarters and thighs. We rarely buy chicken breasts anymore because everything else is so much better! :)

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  2. Steph@Been There Baked ThatNovember 17, 2012 at 10:25 PM

    I'm glad you're enjoying the book!

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  3. Ally's Sweet & Savory EatsNovember 18, 2012 at 8:13 AM

    Kristen - I know, I'd rather go myself, but when he "thinks" he is doing me a nice favor by "helping out" I can't say no.....but really, 5 containers of cottage cheese?

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  4. Jolene (www.everydayfoodie.ca)November 18, 2012 at 10:44 PM

    I love roasted chicken ... especially the leftovers! I make chicken soup usually and use the rest in sandwiches with mayo. Mmmm!

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