I tend to buy several whole chickens at a time, usually when they are
on sale, and stick them in the freezer.
Unfortunately, I don’t always remember to thaw them before cooking. That’s when I discovered that you can roast a
chicken from the frozen state. Simply
add 50 percent to the cooking time. For
example, if your recipe calls for a cooking time of two hours, a frozen chicken
should be roasted for three.
This recipe is a “one pot meal.” The meat and vegetables are all roasted at
once. Just pop the chicken in the oven
and all you have to worry about is dessert!
Whole roasted chicken with vegetables
3-5 lb. roasting chicken, patted dry
4 red potatoes, quartered
2 onions, peeled and quartered
2 carrots, peeled and cut into large chunks
8 cloves of garlic
1 can of diced tomatoes
1 c. wine (red or white)
1 TB. dry rosemary
1 TB. dry oregano
1 TB. kosher salt
1 tsp. ground black pepper
½ tsp. cayenne pepper
¼ c. olive oil
Preheat the oven to 425 degrees. Line a large baking dish with foil. In a small bowl, mix together the rosemary,
oregano, salt and pepper, and set aside. Prepare the potatoes, onions and carrots. Add to a large bowl with the garlic. Toss with the wine and diced
tomatoes, and set aside.
Rinse the chicken and pat it dry. Remove any “spare parts” inserted inside the
chicken. Rub the chicken, inside and
out, with olive oil. Reserve about a
teaspoon of the spice mix, and sprinkle the rest inside and outside the
chicken. Place the chicken in the
middle of the baking dish, and add the vegetables on both sides. Sprinkle with the remaining spice mix.
Place the chicken in the oven and immediately reduce the
temperature to 375 degrees. Bake for
approximately one to 1 1/2 hours. The
internal temperature of a chicken thigh should be 170 degrees. Cover with foil and let rest for 10 minutes. Remove the vegetables and chicken from the
pan, and serve with the pan juices. (If
necessary, simmer and reduce the pan juices until they reach a sauce consistency.)
Whole roasted chicken with vegetables, deconstructed
3-5 lb. roasting chicken, patted dry
4 red potatoes, quartered
>Health alert: Red potatoes are high in carbohydrates and prohibited in some diets. They may be replaced with any vegetable that roasts well, such as sweet potatoes, brussel sprouts, artichokes, turnips, celery root, or rutabagas.
2 onions, peeled and quartered
2 carrots, peeled and cut into large chunks
>Health alert: Carrots are prohibited in some diets. They may be replaced with any vegetable that roasts well, such as parsnips or radishes.
8 cloves of garlic
1 can of diced tomatoes
>Health alert: Some brands of canned tomatoes contain significant amounts of salt. If this is a concern, check the labels carefully, or replace with chopped fresh tomatoes.
1 c. wine (red or white)
>Health alert: Some wines have a high sugar content. If this or alcohol are a concern, the wine may be replaced with chicken broth, a mixture of ½ cup water and ½ c. balsamic vinegar, or water.
1 TB. dry rosemary
1 TB. dry oregano
1 TB. kosher salt
>Health alert: If salt is restricted or banned in your diet, the amount can be reduced or it may be eliminated.
1 tsp. ground black pepper
½ tsp. cayenne pepper
¼ c. olive oil
>Fat alert: Olive oil is fat. In this recipe, it adds flavor and moisture to the chicken. It also binds the spices to the meat. If necessary, the amount may be reduced or eliminated. In the alternative, use cooking spray.
>Ingredient alert: Eliminating the olive oil will affect the flavor, as well as the ability of the spices to bind to the chicken.
(Follow the instructions above.)
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