Roasted Chicken

There is nothing better than a good Roasted Chicken. In today's economy we are all looking for way's to stretch  our budget. One of the great ways to stretch a food budget is with a good Roasted Chicken. There are so many wonderful dishes that we can make from just one chicken. We can make Chicken Salad's, Casseroles, Pizza's,Mexican Dishes, Stew's, Soup's or just a nice slice of chicken on the dinner plate. When I roast a chicken for this purpose, I just always roast two at a time and why not. There is plenty of room in the oven which has to be heated up anyway and the pan is plenty big enough. So lets roast a couple of chickens.

Roasted Chicken




Prepare The Stuffing


Wash, Pat Dry, Prepare For Roasting


Roast The Chickens
Take The Chicken Off The Bone


 Place The Skin Over The Top To Keep It Moist


Roasted Chicken
Miz Helen's Kitchen
2 Chickens
1 lemon quartered
2 stalks celery chopped
1 yellow medium onion quartered
4 large stems rosemary on the stem
6 sprigs thyme on the stem
1 1/2 teaspoons salt (for each chicken)
1 1/2 teaspoons pepper (for each chicken)
2 tablespoons Extra Virgin Olive Oil
Wash each Chicken and pat dry. Place 2 onion quarters, 2 lemons quarters, and 1 chopped celery stalk with 2 steams of rosemary and 3 sprigs of thyme  in each chicken cavity.  Next rub each chicken all over with 1 tablespoon Extra Virgin Olive Oil for each chicken.When the chicken is oiled salt and pepper each chicken.
Place on a roasting rack in a roasting pan. Pour 2 cups of water in the bottom of the pan, do not cover.
Roast uncovered at 425 degrees for 1 hour and 15 minutes
Let the Chickens cool completely before removing from the roasting rack.
When the Chicken has cooled it can be removed from the bone or sliced for serving.
Recipe Tip:
I also place the skin on top of the chicken for storing, it helps keep it moist. The chicken can be divided into freezer packs for future use.
Print Recipe 
 Chicken Gravy
Don't forget the wonderful pan gravy that can be made with the wonderful goodies in the bottom of the roasting pan. The gravy can be used for Chicken Pot Pie, Chicken A La King or to thicken a soup or stew. or how about just biscuits and gravy.
 Chicken Gravy

We have made a lot of meals from our two roasted chickens. Watch for some of the recipes in the next few weeks. I will be watching for some of your recipe's as well. It has been fun Roasting Chicken with you today. I sure hope you will come back to see me real soon right here at the cottage.
Peace and Joy
Miz Helen
Miz Helen

Cookbook Author, Recipe Developer, Organic Gardner.


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Comments

  1. Belinda @zomppaJune 3, 2011 at 6:44 PM

    Roasted chicken is so incredibly versatile - and yummy!

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  2. LeAnnJune 3, 2011 at 7:46 PM

    Great job. The marketing that encourages people to buy individual pieces of boneless chicken all wrapped up in packaging really annoys me and confuses the young and inexperienced. There is more value, more versatility, and more flavor in a whole chicken. As a matter of fact, there is a roast chicken in my oven tonight also. Great minds...

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  3. Allison@NoCarbLeftBehindJune 3, 2011 at 10:19 PM

    I plan to roast a few chickens next week, pull off and freeze the meat into individual portions. Then use the carcasses to make your homemade chicken stock for canning! Using two of your recipes at once!

    Thanks for posting!!

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  4. kitchen flavoursJune 4, 2011 at 3:40 AM

    Wow, Miz Helen, your roasted chicken looks delicious! We absolutely adore roasted chicken! Thank you for sharing this lovely meal!

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  5. DonnieJune 4, 2011 at 5:44 AM

    I love to roast some chicken mostly for the meat to make the best chicken salad. Thanks for the tips on making a great roast chicken.

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  6. AnonymousJune 4, 2011 at 8:11 AM

    Hi Miz Helen. What a coincidence. I just posted this week about 5 things to do with a roast chicken. Maybe some of your followers might be interested in a browse?

    http://domesblissity.blogspot.com/2011/06/five-things-to-do-with-bbq-chook.html

    I don't bother roasting a chicken because it seems to be cheaper to buy them already cooked and they're readily available in our supermarkets.

    Anne @ Domesblissity

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  7. mom in romeJune 4, 2011 at 9:04 AM

    YOU RECIPES look great and...your dog looks amazing!!

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  8. Melynda@Scratch Made Food!June 4, 2011 at 11:03 AM

    Delicious! Miz Helen I can't wait to see some of your recipes on using the meat. Chicken is great for getting many meals out of the same bird, thanks.

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  9. DeniseJune 4, 2011 at 12:53 PM

    Great idean to roast 2 at a time, I am going to grill 2 tomorrow and eat one and save the other meat and use the bones to make stock. I sometimes use a whole chicken to make stock then make chicken and dumplings with the meat. I never buy canned stock anymore I have plenty in the freezer in 2 cup portions.

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  10. Pat @ Elegantly, Gluten-FreeJune 4, 2011 at 12:58 PM

    Mmmm, that looks so good, especially with the rosemary and lemon in the stuffing.

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  11. MiriamJune 4, 2011 at 2:53 PM

    Roasting things always makes a house smell SO good. Enjoy your weekend :), Miriam@The Pioneer Cookbook

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  12. AnonymousJune 4, 2011 at 5:09 PM

    Miz Helen, how big are the chickens in your photos? They look great!

    Miz Laurie

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  13. Miz HelenJune 4, 2011 at 6:04 PM

    Hi Miz Laurie,
    The chicken averaged about 3 1/2 pounds each. They were Smart Chickens that were hormone free and I got them on sale for $1.33 a pound, which is a great buy for that healthy bird. I can get a lot of meals out of those two chickens.

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  14. LisaJune 5, 2011 at 3:29 AM

    Nothing like a roast chicken for a great dinner.

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  15. kankanaJune 7, 2011 at 12:02 AM

    Roast chicken looks so nice and tempting. I love chicken but never made a whole chicken roast! Thanks so much for sharing this with Hearth and Soul hop :)

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  16. April @ The 21st Century HousewifeJune 7, 2011 at 10:31 AM

    Roast chicken is such a great comfort meal and your version sounds lovely. Thank you for sharing it with the Hearth and Soul blog hop!

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  17. JudyBugJune 7, 2011 at 1:29 PM

    Looks so good and your instructions/pics are great!

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  18. carolinaheartstringsJune 8, 2011 at 7:38 AM

    Yum. This is my fav way to make chicken. Love your recipe.

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  19. UnknownJune 8, 2011 at 10:23 PM

    This looks mouth watering!

    So glad you linked up to Made it on Monday!

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  20. Roz | La Bella Vita CucinaJune 10, 2011 at 9:54 AM

    Hi Miz Helen! Thanks for sharing your beautiful White Cake last week! I can understand why it has such a special meaning and place in your family! I'm very nostalgic about family treasures too! Thanks for adding this great chicken recipe today. Although I didn't feature your cake, I did mention and recognize in my post that you are a regular visitor! I need to get over to your Full PLate Thursday and add a link if it is still open! Hugs!

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  21. annies homeJune 10, 2011 at 11:57 AM

    beautiful recipe makes for a wonderful family dinner with possible leftovers I love meals like that would love if you would come see me at http://shopannies.blogspot.com

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  22. SwathiJune 10, 2011 at 1:18 PM

    Roasted chicken looks dleicious, thanks for sharing with Hearth and soul hop.

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  23. Katie @ This Chick CooksJune 10, 2011 at 1:51 PM

    Your roast chicken looks delicious. My favorite way to use it up is in chicken salad. Thanks for coming over to share your recipe at These Chicks Cooked Recipe spotlight. Have a wonderful weekend!
    Katie

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  24. Miranda | Mangoes and ChutneyJune 13, 2011 at 9:53 AM

    I love roast chicken, this looks awesome. Great job on the gravy too! Thanks for linking to Fat Camp Friday, see you next week! http://bit.ly/jHOrlN

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  25. Roz | La Bella Vita CucinaJune 16, 2011 at 6:09 PM

    Hi Miz Helen, First of all, if I hadn't thanked you previously, please know that I am grateful for you sharing this most valuable and delicious recipe! The cost of a roasted chicken is nearly $7.00 now and I could sure use more recipes such as this to help me save some money in a yummy way! I featured it today on my weekend blog hop, but I could not upload your photo from my office computer this afternoon, nor my home computer this evening. Could you send me a copy of the photo thru email? That might work. I don't know why, cuz everyone else's photos uploaded easily. Here is my email if you like: paige1and2(at)wildblue(dot)net

    Thanks again!!!! I'll be right back to post on your Full Plate Thursday!

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  26. Renee Paj June 17, 2011 at 6:42 PM

    I roast mine almost exactly the same...and I almost always do two at one time also! The only thing I do different is stuff pats of butter under the skin before roasting. I think roasting in a high oven is the key to the skin coming out beautifully browned! Just beautiful!!!

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  27. My Recent Favorite BooksApril 1, 2012 at 11:12 AM

    This recipe looks so good! I rarely eat "meat" anymore,..Im enjoying adding more chicken recipes to our Menu each week.

    Thanks!

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  28. mommar6June 7, 2014 at 8:06 AM

    Love your recipes! If it says Mizzou Helen's it has to be good. You haven't let me down yet. We have some new family favorites thanks to you.

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Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen