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How To Sign Up:
If you’d like to join the cooking classes challenge, sign up by joining the Cooking 101: The Basics group on Facebook. Over there you can ask questions, post tips and recipe photos, and help each other along the way.
Please Grab a Button:
If you are following along, the please grab a class button. Put it on your sidebar and/or in your recipe posts you link up (just link it to my home page). I’d love for you to share the classes with your family, friends, on Facebook, and on Twitter!
How the Classes and Challenge Work:
Cooking 101: The Basics is a 16 week class on Wednesdays. I will post a new recipe with tips on getting great results along with pictures. It’s like your own personal online cooking school! Take as long as you need, but once you make the recipe (or a similar version) come back and add your link to the post to share with everyone. No blog…no worries…add your pictures to the Facebook group, we’d all love to see them!
Got questions? Email, leave a comment, but the best place will be the facebook group!
Grab your aprons and let’s get cooking!
WEEK #7 – HOW TO ROAST A CHICKEN
There is something so comforting about a home cooked roasted chicken. Sure you can run to the store and grab a rotisserie chicken for $5, but I promise it won’t taste nearly as good. Only about an hour or so in the oven and you will have the most amazing supper that will impress your whole family!
There are so many wonderful recipes to roast a chicken, but this one is a pretty basic and easy one. It’s a great starter recipe and if you don’t want to chop all those herbs, a great alternative are the Gourmet Garden herbs. They are super easy to use and taste just as good.
- 3-4 lb Whole Chicken
- 3 tbsp canola oil
- 2 tbsp herbs: Sage, Thyme, and Rosemary
- 1 tbsp salt
- 1 tsp pepper
- Onion, lemon, and garlic (for the cavity)
- Preheat oven to 450 F.
- Chop herbs (or use equal amount of Gourmet Gardens) and combine with salt and pepper in a small bowl.
- Remove neck and organs from the inside of the chicken. Rinse and pat dry. Thoroughly drying the bird helps the skin crisp up. Drizzle chicken with oil and then rub herb/salt mixture all over the bird (inside and out).
- Stuff the bird with large chunks of lemon, onion, and lightly smashed garlic cloves. Make sure to stuff both sides.
- Place in a shallow baking dish or roasting pan, breast side up.
- Put chicken in oven and lower heat to 400F. Cook for 1 hour to 1 hour and 15 minutes. The best place to check for doneness (165F) is to insert a thermometer into the thickest, densest part of the chicken. Place it just between the breast, the leg, and the thigh, be careful not to let the thermometer touch a bone. Juices should also run clear.
- When the chicken is done, remove from oven and allow to rest for 10-20 minutes to allow the juices to redistribute.
© Around My Family Table
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 465 Total Fat: 29g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 150mg Sodium: 1012mg Carbohydrates: 3g Fiber: 1g Sugar: 1g Protein: 47g
Leave a comment here or jump on the Facebook group page so we can chat about it.
Please welcome the sponsor this week…Gourmet Gardens! They make fresh herbs & spices easy for everyday use. I keep mine in the freezer and use as needed…no need to keep buying fresh herbs that die after a couple days in the fridge. These last a couple months in the fridge or up to six in the freezer!
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