Roast Chicken

There are times that I have a couple of meals planned out, so I start to buy the ingredients and think about how I can use them for a couple of meals. I did this yesterday and made a pretty good roast chicken.


1 whole chicken – 5-6 pounds

1/2 onion, cut into rings

2 carrots, coarsely chopped

3 red potatoes, coarsely chopped

1 Tablespoon Poultry Seasoning

1 teaspoon black pepper

1 teaspoon Pink Himalayan sea salt

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 cup orange juice

I preheated the oven to 300 degrees. I wanted this to cook at a lower temperature for a longer period of time.

I started off by chopping the vegetables. I then placed them in a roasting pan that was lined with aluminum foil. I positioned the vegetables so that the chicken could rest on top of the onions, while the potatoes and carrots would be in the surrounding area.

The seasonings and orange juice are all rough estimates. After removing the bag of giblets, I made sure to rinse and pat the chicken dry before placing on top of the onions. I then poured over the orange juice, making sure it got on the back and front of the bird. I put the seasonings into a small bowl and mixed them up. I then put rubbed them into the back, the front, the inside cavity and a little under the skin.

I baked the chicken for about three and a half hours. The meat was fall off the bones tender, juicy, and full of flavor. The skin was nice and crispy, with a robust flavor from all the seasonings. The potatoes and carrots were soft and pleasant tasting. The onions were really sweet and rounded out the meal very well.

I made two different broths from this chicken. The first broth was made using the giblets from the bag. I boiled those on medium-high heat in about 3 cups of water, with some diced fresh ginger, diced fresh garlic and diced fresh turmeric added. Once this got to a boil, I let it boil for 20 minutes and then turned the temperature down to medium-low heat. I let this continue for another 30 minutes and then it was ready to save.

The second broth was made after the meal was over. I removed the meat from the bones and set aside for a separate dish. I used a pasta pot, since it has a strainer. I put the bones in the strainer and then added water until it was covering all the bones. I boiled this on medium-high heat. Once this got to a boil, I let it boil for 30 minutes and then turned the temperature down to medium-low heat. I let this continue for another hour and then it was ready to save. Since this had flavor from the chicken bones (with some skin and seasoning still in tact), I did not feel the need to add anything else to the broth. I saved some of the broth in the refrigerator, and put the rest in storage bags in the freezer. These will provide me with some quick broth for a future meal.

The flavor of the chicken was much better than I was expecting, and I was very happy with how tender the meat was. It was an easy way to keep me staying positive!


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