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.