Hey what’s for dinner you ask? Always a fave in our house…good ol’ fashioned Oven Roasted Chicken! There’s no other meal that feels so comforting to me…the smell, the taste…so good! If you’ve never roasted a chicken don’t be afraid because it’s easier than you might think. It’s not complicated and doesn’t take very long either. If it’s 4:00 in the afternoon you have time to throw a chicken in the oven. Depending on the size you can have it on your table in around an hour and a half. See…super easy!
And one of the best parts is with a roasted chicken you really have 2 meals in one: one night it’s roasted chicken for dinner, and the next night it’s soup! I love to make Chicken Soup Stock with the leftovers, which you can use for Chicken Noodle Soup, Vietnamese Chicken Noodle Soup or any soup that requires chicken stock. I love meals that do double duty!
- 1 roasting chicken – I usually buy small roasting chickens from Costco, and they usually weigh between 4-5 lbs.
- olive oil
- savoury herbs like rosemary, sage and thyme
- salt & fresh ground pepper
- Rub the chicken with a couple tablespoons of olive oil.
- Sprinkle on your favourite savoury herbs. I like to use rosemary, sage, and thyme.
- Generously salt & pepper.
- Bake in a 350 degree oven for approximately 2 – 2 1/2 hours (or longer), this is for a small roaster chicken weighing about 4-5 lbs. Just make sure the internal temperature is between 160 – 165 degrees.
I served this last night with Festive Onions, peas, and cinnamon yam bites!