Wednesday, May 30, 2012

Easy Roasted Whole Chicken with Potatoes

Whole Chickens were on sale a couple weeks ago and even though I had all the meat I needed I grabbed some and threw them in the freezer. A whole Chicken can seem intimidating but it happens to be one of my easiest meals. Thaw the bird in the fridge the day before and after a quick rinse, this bird cooks in the oven in about 2 hours. You do little work. Add a salad and dinner is complete. Tonight's dinner was so easy I decided to make a quick pan gravy out of some chicken stock which isnt shown in the above picture. Dinner was devoured a little too quickly. It happens. Our house is a bit chaotic with the new addition of two boxer puppies. They are adorable and under foot. Which I love. They will be sprinkled on the blog just as our Emma was.Easy Roasted Whole Chicken with Potatoes

1 whole chicken
4 whole potatoes
Creole Seasoning
olive oil

Rinse the bird and pat dry. If the bird comes with the legs tressed (tied together) great! If not, just take some kitchen twine and tie them together rub with olive oil and sprinkle with creole seasoning. That is it. It was that easy
Put into a preheated 400 degree oven for 1 hour then add potatoes
I quartered the potatoes and sprinkled with more seasoning. You could also take some drippings from the bottom of pan to drizzle over the potatoes. Put back into the oven for another hour or until the breast is 160 degrees on an instant read thermometer or the juices run clear. That was so easy that I am making a quick gravy.
Pull the chicken and potatoes out the pan. This is my Le Creuset pan. I love this pan! Put it on the stove over meduim heat. And add 1/2 cup white wine and let it cook for 2 minutes
add 1 TB butter
Add 3 TB Wonder Flour and carefully whisk (metal is a no no in these pans so I am being really gentle)
Add chicken stock from a carton (always low sodium)


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