Monday, May 28, 2012

Rapid Roast Chicken

 

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First off…Oh my gosh! It has been FOREVER since I have blogged! I had forgotten exactly how long, because I post daily on Facebook (follow me there if you want more pics, tips and updates).

Second…I have hired a blog designer, so you are going to be noticing some changes around here! I am super excited for that.

Now…I am giving you all a recipe for the EASIEST, yummiest roast chicken EVER. This is the recipe I use every time I bake chicken. Then, we use the leftovers to create chicken salad, quesadillas, soup, or fried rice. You can alter the seasonings to suite your own tastes. Sometimes, in place of the spicier seasonings, I just combine salt, fresh ground pepper and garlic powder

 

RR Chicken 1

 

 

Rapid Roast Chicken

 

1 whole, organic chicken (3 1/2 to 4 pounds)

1-2 tbsp olive oil

1/2 tsp garlic powder

1/2 tsp dried oregano

1/2 tsp dried basil

1/2 tsp paprika

1/2 tsp cayenne pepper

1/2 tsp fresh ground pepper

1 tsp salt

 

Preheat oven to 450 degrees.

Combine salt and spices in a small dish and set aside. Place chicken in a roasting pan or baking dish. Coat both sides of the chicken with the olive oil. Sprinkle with seasonings and rub into the skin, covering the chicken evenly. Make sure that the bird is breast side down in the pan/dish. Place in the oven. Let bake at 450 degrees for 20 minutes. Turn the oven down to 400 degree and continue to bake for 60-70 additional minutes, depending on the size of the chicken.

Take chicken out of the oven and immediately tent with aluminum foil. Allow to rest for 15 minutes before serving.

 

RR Chicken 2

 

 

 

RR Chicken 3

 

 

 

RR chicken 4

 

 

 

RR Chicken 5

 

Serve with rice, quinoa or whole wheat pasta and a veggie.

Now you have a delicious (easy) Sunday dinner!

 

Jessie

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