Roasted Chicken

Now, I realize you may be quite birded out, seeing as Thanksgiving was just a few days ago. Maybe you even have turkey left in your fridge. Maybe you feel like poultry is coming out your ears. But, the spirit grabbed me, and I decided to roast a chicken tonight.

This is a modification of my cousin Michelle’s friend Carol’s chicken. It’s totally yummy comfort food, easy to make, and depending on the size of your family, might be enough for lunch the next day too. Oh, and it will make your house smell delicious!

I do have to share a new discovery about this chicken with you. In the past, I’ve often found that my chicken didn’t give me enough juice to baste it and the potatoes for enough flavor, so I added a can or two of chicken broth or some chicken stock to the pan in the last hour of cooking. However, tonight, I was out of both and Husband, who was supposed to bring me supplies on his way home, got stuck at work due to a phone outage issue that he was somehow elected to deal with. I decided to just try water. Hey, if nothing else, it’d be a less fatty au jus, right? Oh… my… gawd! I do think this might be the most moist and delectable bird I’ve ever roasted. I put in about a half cup of water in the pan to start. Then, in the last hour, I added another cup and a half and basted with it. Worked like a charm!

Ingredients:

  • 1 Purdue Oven Stuffer Roasting Chicken (because they’re born with that cool pop up thingie to tell you when they’re done)
  • 3 cans sliced new potatoes*
  • Morton’s Nature Seasoning (or, salt, pepper, & garlic powder)
    Paprika
  • Worchestershire sauce
  • Onion (dried or fresh, depending on your level of laziness)

Directions:

  1. Remove innards from chicken, rinse thoroughly, and place breast side down on a rack in a roasting pan.
  2. Season generously/ to taste with Morton’s, paprika & Worchestershire sauce.
  3. Flip bird so breast is up.
  4. Again, season with Morton’s, paprika & Worchestershire sauce. Add onion (if fresh, sliced or diced) to taste.
  5. Place bird in oven and cook according to package directions.
  6. Once the bird has about an hour left to cook, drain and rinse potatoes and add to the bottom of the pan.
  7. Baste a few times before done to distribute seasoned juices over bird and potatoes.

*Alternate go-with suggestion: toasted almond pilaf.

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