Enter the most cost-efficient three-meal purchase ever for a working couple: the chicken.
The whole chicken.
Bought on sale for $6.99! Feed a family! For days!
I hadn't really attempted a roasted chicken before this year. I still haven't perfected the roasted chicken. But what have I realized? It is really really really hard to screw up a roasted chicken.
Here's what you do. Take said chicken. Remove the bags of necks and gizzards, etc that are in the inside.
Cut one lemon in half and one large onion in quarters and stuff into the cavity.
Take 2 tablespoons of olive oil (or butter if you are feeling naughty) and massage it all over the chicken.
Then mix up your favorite seasonings, I usually stick to salt, pepper, minced garlic and rosemary and massage more on top of your buttery massage.
Roast in a preheated 350 degree oven for 2-2.5 hours, looking for juices to run clear. Baste occasionally with the butter or olive oil you used for the rubbing.
Chicken Before:
Chicken After:
Or you can crockpot it on low while you are at work! Just put a couple of balled up pieces of aluminum foil in the bottom of your crock so it doesn't get greasy. You won't get the crispy skin this way, but you also won't have to hang out for 2 hours waiting for it to cook.
And the fabulous thing about roasted chicken? After you eat its falling off the bone deliciousness... shred the rest of the leftover chicken. Use in quesadillas the next night. And on top of salads for lunch the day after that.
THREEMEAL!
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