Sunday Chicken Dinner
by Lola Hogan
I love Sundays. For the most part, I tend to avoid making plans, I enjoy spending that time at home, watching Food Network, cuddling with my animals, and really just relaxing. One of the greatest things about Sundays is I have extra time to cook. Unlike week days, I’m not rushed and simply concerned with getting something on a plate before it gets to late. One of my favorite things to make is roasted chicken. There are a few reasons for this, one being it’s just good, two being you can use it in multiple dishes throughout the week! Cook once, eat twice (or more!). Sold.
Now, you can go to your local grocery store and buy a roasted chicken for pretty cheap. I shop at Wegmans and they sell a 2-3 lb. bird for roughly $5, but if you have time and you want your house to smell delicious while impressing your friends and family, just go for it and cook it yourself. I purchased a 6.5 lb chicken for about $6, which makes this a better deal then buying the pre-cooked roaster anyway.
Here’s what I’m going to do with it:
- Dinner tonight | Roasted chicken, carrots, celery, and mashed potatoes
- Curried chicken salad for lunches
- Chicken stock, recipe in a future post!
I am not one to follow recipes to a tee, but I’ll try to be specific for blogging purposes. Rinse the chicken and make sure you remove any giblets if necessary, now my G-mom would say ‘save those for gravy’, but I just can’t do it. Yuk. I added roughly five carrots, two stalks of celery, and a 1/2 onion to the bottom of a roasting pan and stuffed the chicken with the other half of onion and stalk of celery. Next, place your chicken on the roasting rack and rub with your choice of spices/rub, drizzle with about a tsp. of olive oil and massage it in. This is optional, but I add a little bit of white wine, about 1/4 cup, to the bottom of the pan to make the drippings taste even better. Pre-heat your oven to 400 deg. and roast the chicken for 15 min, lower the heat to 350 deg and cook for about 20 min per lb. You’ll want to ensure the internal temperature reaches 165 for the breast and 165-175 for the thigh.
LGND Tip: Always let the chicken rest before cutting into it. When you let the bird rest it allows the juices to distribute and you’re guaranteed a moist tasty chicken. If you cut into the bird as soon as you take it out all of your juices will run right out of the bird.
For the rub I used a slightly altered version of Iowa Girl Eats’ spice rub from her Root Beer Can Chicken. I didn’t have onion powder so I used onion salt, but used 1 tsp. instead of 2. I also omitted the dried thyme simply because I ran out. This rub is amazing, as is her Root Beer Can Chicken which I’ve made several times. I’ve posted the rub ingredients below.
1 Tablespoon garlic powder
3/4 Tablespoon salt
1/2 Tablespoon pepper
2 teaspoons smoked paprika
2 teaspoons onion powder
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
Thank you for stopping by and reading my first blog post! Please feel free to comment or ask any questions. I hope you’re enjoying your Sunday as much as I’m enjoying mine.