I know I should have taken a picture of this dish before we attacked it and put it on our plates, but I was so ready to eat!
I was a little nervous about roasting a whole chicken. My husband has made it clear that he doesn’t want any chicken except boneless, skinless chicken breasts, and the thought of me digging into that chicken alone was a little sad. However, I think I have cured my husband of his sole desire for boneless, skinless chicken!
I called my expert sister Tammy earlier today after we went shopping and bought this chicken. I know she’s roasted a whole chicken lots of times very well. I used some of her suggestions, and this is what I did:
Since I don’t have a baking dish with a lid, I greased the bottom of a 9″ x 13″ baking dish and baked this chicken uncovered. First, in the bottom of the dish I put chunks of:
Then I seasoned the chicken, front and back, with:
- lemon juice
- Vegeta (like seasoned salt)
- granulated garlic
I placed the chicken, breasts-up, in the middle of the dish. I baked that thing at 375 degrees Fahrenheit for about 2 and a half hours. However, the preparation time was surprisingly low! I was timing myself because I had laundry in the washer – it only took about 20 minutes to prepare the chicken and all the vegetables!
My husband not only ate the skin from this chicken, but he liked it! The skin on top was nice and crispy and so well seasoned that it was delicious. This is a very affordable and fabulous dinner!
Although I have never baked a whole chicken before, I have handled them back in my “dark days” working at the Walmart deli. (Ok, not really that dark.) From this, I did learn to cut that pesky little tail and some extra fat down there off with a kitchen scissors! Works like a charm.
As a bonus, I almost felt like Julia Child when I was flopping that bird around.