Tuesday, February 8, 2011

Roasted Chicken

Whole roasting chickens are a lot of protein bang for your buck and I like to pick one up at least a few times a month.  There are a lot of methods to roast a chicken, but I've found this method yields a perfectly roasted bird with juicy, not dry, breast meat.

I start with a good sized 7 lb chicken.  After removing the giblets, rinsing it, and patting it dry, I drizzle it with olive oil, salt, pepper, a little paprika, and rosemary.  I put one rough-chopped onion in the cavity and place it breast side down in a roasting pan on a rack.  I pour 1 cup of red wine and 1 cup of water in the bottom of the roasting pan and place it in a 300 oven and walk away.

After an hour and a half or so, I pull the chicken out of the oven and flip it over, breast side up.  This is a no fail method of roasting, if it's closer to 2 hours, no big deal.  I don't even bother to baste the bird at all, the wine will infuse the chicken with flavor as it steams.

After another hour and a half or so, the chicken will be perfectly roasted, with both the white and dark meat done and juicy.(Sorry about taking the shot in the roasting pan, instead of on a pretty platter.)  The 3 ish hours of roasting will fill the house with the most amazing aroma and warms up our winters.

A normal sized chicken will feed our family of four dinner, and then be shredded for chicken salad for lunches, and then finally be placed into a stock pot for soup.
Thanks for popping in and cooking with me.  I'm sharing this with Gluten-Free Homemaker's Gluten-Free Wednesdays.
Tuesday Night Supper Club


  1. Yummmm! I just made homemade Chicken Soup last night. (the fast version)

  2. I am going to try your recipe the next time I roast a chicken. I can't seem to get mine to come out moist. Thanks for stopping by my blog because now I have hope for a moist bird which I pretty much gave up on.
    Thanks Jeana

  3. Too many good cooks out here!!~ Hey did you join the newbie party this week? you sure can every week for a while:) XO

  4. I love a good roast chicken! Thanks for sharing this w/ the hearth and soul hop this week. When you get a moment, could you make sure the link is active back to the hearth and soul hop (when you click on the box it just shows the picture). thanks so much! =)

  5. Sounds yummy!...What is that salad on the plate?

  6. Yum! Can you believe I've never roasted a chicken? I've bought them but guess I should try it myself. Looks delicious.
    Thank you for visiting me today and for your sweet comments.
    Have a wonderful Wednesday!

  7. i can see how juicy and tender that chicken is from the photo! don't you just love roasted chicken?!! i make it once a week. it is just too yummy not to...and versatile, like you point out. thank you for sharing your fabulous recipe with tuesday night supper club!


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