The Original Value Meal

I am not sure why, but somehow roasting a whole chicken developed some odd mystique about it. Herbert Hoover campaigned on the fact that he would put a chicken in every pot and a car in every garage. So why has cooking a whole chicken become such an ordeal? I know that the first time that I decided to roast a whole chicken in the oven it was intimdating. Was there something special I needed to do to the bird? How could I keep it from drying out like the Griswald family turkey? When will I know it is done? There were so many unknowns on something that my grandmother certainly could have whipped out in no time flat. Today, the roasted chicken with new potatoes has become a staple on our table. Not only is it extremely easy to make, but it is warm and comforting not to mention an amazing value. You can buy a high quality chicken, some red potatoes, and a bag of frozen veggies for less than it would cost you to order two value meals at the Golden Arches.

The preparation and delivery are simple: Preheat your oven to 350 degrees. Place the bird in a 9X13 baking dish. Drizzle about a tablespoon of olive oil over the bird and rub around. Sprinkle with salt, pepper, rosemary and thyme. You can use as much here as you would like. Maybe 1 tsp salt, 1 tsp pepper, 2 tsp rosemary, and 1 tsp thyme. I like to place a quarter of a white onion with three garlic cloves inside the bird and another quarter of an onion around the outside of the bird with maybe three more garlic cloves, depending on your taste. I take my potatoes and cut them in half or quarters depending on their size. I then place them in a large bowl and toss with the same amount of spices that I used on the bird. Arrange them in the pan with the bird so that they are evenly spaced. Pop the pan in the oven for about one hour and 45 minutes and you are good to go. Most birds this will be the perfect amount of time, but you may want to check the temp of the bird around the 1 1/2 hour mark by sticking a meat thermometer in the leg of the bird.

I really wish I would have taken a picture of the bird when it came out of the oven but we were just too hungry!! It will come out looking all golden brown and delicious. Let rest for about five minutes while your bag of veggies is heating. If you want to go above and beyond you could always steam some broccolli or cook some carrots! You can do this. Try it this weekend and you will not be dissapointed. Once you have eaten all the meat you want off the chicken this is exactly what you need for some great stock, but that is another post.