Aug
28

I’ve had a recommendation come in (*coughcough*MOM*coughcough*) that I should start putting up posts about what we eat. Not just my food logs, but a little bit about the meals, because what might be second nature to me and not noteworthy at all might be really helpful to someone just starting out. Makes sense. Maybe mother’s do know everything (excluding computers :D )….

So tonight, I wasn’t sure if I was going to make anything since I just made that jumbo pot of soup. After YEARS of Brandon refusing to eat soup (unless it was baked potato, which is off limits now), he decided that he did like it afterall! He ate it for lunch AND dinner. I was shocked! So anyway, after seeing him eat it for lunch, I decided I better go ahead and get a game plan ready for dinner. We haven’t had a roasted chicken in a while, so I thought that would be good.

So, what I did. Well, first, I prepped my veggies. Be warned, not the most low carb friendly dinner, but the portions were very small, and we almost NEVER have these things. Perfectly acceptable for those in maintenance, but not so great for earlier stages.

I went to the store and picked up some baby red potatoes, and still had the baby carrots, celery, and onion from my soup earlier! Perfect! I quartered up the red potatoes (probably 6 total – like I said, small portion, and that was for 3 people…ok, ok…and 1 piece for each dog..). I put them into a glass bowl and set aside. I then cut the baby carrots in half long ways, and tossed them into the bowl with the potatoes. I took the leftover half onion from the soup, cut it in half long ways, and then made 4 vertical cuts for large chunks. Broke apart the pieces and tossed in the bowl. Last, I cut 2 ribs of celery in half, and then in quarters. Into the bowl! I added about 2 tablespoons of olive oil in, along with a little salt and pepper. Tossed them so they were all evenly covered, and then added below my roasting rack in my roasting pan.

Next, the star of the show – my chicken. I cleaned it out well (including the cavity..YUCK), and dried it extremely well. This part is important – you want your  chicken nice and dry. You know what works REALLY well for this? Those blue shop towels. I stole some from the husband ;)

Once you have it nice a dry, it’s time for butter. First – go ahead and put your chicken in your roasting rack. If you don’t have one, just set it on top of your vegetables in a deep pan. At the top of the large end of the cavity, you should be able to get your fingers under the skin. Gently work your finger up under the skin, separating it from the breast meat (you can also come at this from the  neck end of the cavity, but you may need to gently break under the fat with a paring knife). Once you have the skin separated, you can add some putter up underneath. I take 2 pats, and put one as far back as I can, and another to the front. Rinse and repeat on the other side. I then take another tablespoon or two and soften it in the microwave. Take the softened butter and rub it all over the chicken, not forgetting about the drumsticks and wings! Messy, I know, but makes for a beautiful chicken! Once that’s done, sprinkle with some salt and poultry seasoning. The butter up under the skin will keep the breast meet super moist, and the butter rubbed into the skin on the outside will give you a beautiful golden, crunchy skin.

Last step I like to do is pour just a bit of chicken broth into the bottom of the pan. Helps soften and flavor the veggies, and the extra moisture will help with the chicken as well. If you want to baste it, you can as well. With the butter, you don’t even need to!

Insert a meat thermometer into the thickest part of the chicken, right between the leg and thigh. Plop into a 375 degree oven for about an hour or so, or until your thermometer reads 165 degrees. Once your chicken is out of the oven, make a cut near the thigh and see if the juices run clear. If they do, you’re done! If they’re still even slightly pink, I would put it back in the oven for a few more minutes. You want those clear juices with no traces of red or pink. I’ve never been good at getting the thermometer in quite the right place, so for me, that’s a good way to double check. Nobody likes undercooked poultry!

Let your chicken sit and rest once it’s out of the oven for about 10-15 minutes. This will let the juices work back into the meat, and not spill out onto your cutting board.

Once you’ve waited patiently for your delicious bird, go ahead and dive on in!

If you aren’t at a point where you can have potatoes, don’t worry. The baby carrots aren’t that bad (nor are regular carrots), and the celery and onions are fine as well. I also made a side of green beans, and that was that! A really nice dinner! And as an added bonus, the extra chicken will get added into the dog food I have to make tomorrow, along with the left over green beans.

Now, I know you can get those already done chickens at the grocery store…but you never know what they have added to the outside, injected them with, or anything. Plus, I got a nearly 6lb bird for the price of one of those tiny already done ones. I like knowing what I’m eating, and you can’t do that with the other ones. Plus, it’s nice to just make your own every now and then with some delicious roasted veggies underneath. A little bit of prep work, but it makes a lovely meal. If you’re having company, grab 2. Whole chickens are usually one of the best values in the meat department, and you can make a great meal for 6-8 people for  under $20 EASILY. You just can’t beat that!

One Response to “Tonight’s dinner – Roasted Chicken and Veggies”

  1. mirinblue Says:

    What a great looking chicken! And the soup looks lovely, too. Your pictures are great! Just made the eggplant lasagna-it is wonderful. Thanks