Menu Plan for the Week & Roasted Whole Chicken

Have you ever baked a whole chicken? It is really easy and it may provide enough meat for several meals for a small family. I usually cook my whole chicken in the crock-pot. Today I tried roasting it in the oven with fabulous results! Here is what I did:


Whole Chicken
Lemon or Lime- quartered
Carrots- cut into chunks
Seasonings- (I use Susie Q’sfor almost everything I cook! I stock-up when I visit my family in California)

Heat oven to 450°. Clean out the inside of the chicken removing the giblets. Stuff the inside of the chicken with lemon or lime, chunks of carrots and onion. Rub butter on the skin of the chicken and season. Place a little water in the roasting pan for moisture.

Bake for 15 minutes at 450°. Turn the oven down to 350° and bake for an additional 1 hour and 15 minutes. Use a meat thermometer to check for doneness. It should reach 175°. If you have a large chicken, you may need to bake for an additional 15 minutes.

Results: A golden, crispy skin and very tender and juicy meat!

Monday: Salad Buffet- using leftover roasted chicken, hard boiled eggs, cheese and vegetables. Although my boys probably will not eat the lettuce, they will have fun picking out their own ingredients for their dinner!

Tuesday: Spaghetti

Wednesday: Southwestern Chicken Soup– use the remainder of the leftover chicken.

Thursday: Baked Chicken Marsala

Friday: Celebrate my nephew’s birthday! No cooking!

Saturday: Pork Loin, Pasta Salad

Sunday: Roast, Baked Potatoes, green beans

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