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Joy In Every Season

February 20, 2015 · 7 Comments

Roast Chicken (and garlic)

114 shares

Roast Chicken is so easy and it’s so versatile when it comes to recipes.

The first obvious choice is to enjoy it for dinner. If I had done that, I probably would have served it with a side of mashed potatoes and some roasted veggies. But, I didn’t do that. In fact, we might have had take out that night. Instead, I roasted up a lot of chicken and cubed/shredded it up. Some is in the fridge and will be used this week and some is in the freezer. I’ll probably use that for enchiladas.

Roast Chicken

Roast Chicken-2

I roasted both a couple of double boneless breasts and also a whole chicken (don’t judge, I know the whole chicken is upside down). I did them pretty much the same way, loaded with lemon, onion, fresh thyme, fresh rosemary, salt, and pepper.

For the breasts, I cut a few lemons and put them in the pan first (drizzled with olive oil), then placed the chicken on top. The pulled back the skin on the chicken breasts and shoved some herbs under the skin. I drizzled olive oil on top and added salt and pepper. They roasted at 350* for approx 45 minutes. Time will depend on size of chicken breasts.

For the whole chicken, I filled the cavity with a whole head of fresh garlic (not peeled), lots of sliced lemon, a half of red onion (quartered), and a few sprigs of thyme & rosemary. Drizzle the top with olive oil and sprinkle on some salt & pepper. My chicken was only about 3 1/2 lbs. I roasted it at 350* for about 45 minutes, then increased the oven to 450* for another 15 minutes. Again cooking time will vary depending on size of chicken. Juices should run clear when cut into.

Roast Chicken-3

And since I was in a roasting mood, I also roasted up some whole garlic. To roast, I cut the top of the head off (don’t peel the garlic), drizzle on a little olive oil, and salt & pepper. Wrap in foil and roast. 350* for 45 minutes. When finished, cool slightly, then just squeeze the gooey garlic goodness out of the skin. Use or freeze for later.

Roasted garlic is nothing like raw garlic. It is soft, creamy, sweet, and only slightly garlicky! It’s great served on crackers with a little brie. I ended up by adding some to a Cauliflower/Potato Mash that I did and then froze the rest.

Roast Garlic

Roast Garlic-2

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Comments

  1. Kathryn Whitehill says

    February 20, 2015 at 9:34 am

    This looks delicious Renee. I often roast chicken in this way but have never thought of doing a larger batch and freezing it. That’s a really clever idea. Kathryn

    Reply
    • Renee says

      February 21, 2015 at 10:47 am

      Thank you! It’s so great to have some in the freezer for a quick soup, stew, or pasta add in. I’m going to use mine for some enchiladas.

      Reply
  2. Maren says

    March 4, 2015 at 9:48 am

    Looks delicious! Is it possible to provide a recipe that is easy to print at the bottom of your post? I’d love to print out the recipe and add it to my cookbook.

    Reply
    • Renee says

      March 23, 2015 at 12:27 pm

      Hi Maren, I do include printable recipes on most of my posts, however, occasionally, when it is a simple recipe where the recipe can have so many variations, I find it more helpful to my readers to give ideas and suggestions on “how to” instead of exact measurements.

      Reply

Trackbacks

  1. Grilled BBQ Chicken Pizza - Joy In Every Season says:
    April 28, 2017 at 7:53 am

    […] a few short cuts. Today I used Trader Joe’s pizza crust and also their BBQ sauce. I had the cooked chicken in the freezer, so this turned out to be a quick […]

    Reply
  2. Meal Ideas for Busy Moms (been there, done that) - Joy In Every Season says:
    April 9, 2018 at 1:53 pm

    […] 1)Bake a sheet pan full of whole chickens (3-4) or double breasts, skin on (6-8). See my Roast Chicken Recipe here. […]

    Reply
  3. Quinoa Bowls - Joy In Every Season says:
    April 9, 2018 at 3:19 pm

    […] love having left over roast chicken in the fridge. Dinners are quick and simple to prepare when one of the main ingredients […]

    Reply

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Hi, I'm Renee. Welcome to Joy in Every Season. I’ve always loved entertaining, whether it’s hosting a party, a large family BBQ, or simply a dinner for two. I believe that hospitality and entertaining can be effortless with easy recipes and simple tablescapes. Read More…

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Do you have an air fryer and use it regularly? I only have a few things I make in mine, otherwise it takes up valuable pantry space. I don’t know, is it worth keeping? Or no? Please share your favorite AirFryer recipes and maybe I’ll give mine a second chance. 
🍣 🥦🍣🥦🍣
Salmon and broccoli are two things I do love cooking in it! 
You can find this Air Fryer Hot Honey Salmon link in my profile.
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This Grilled Nectarine and Burrata Salad is our favorite summer salad! It’s definitely a must make while fresh nectarines or peaches are in season. 
🍑 🥬🍑🥬🍑 
You can find the recipe by clicking the link in my profile. 
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This Tuscan Kale Salad is as simple as a quick lemon dressing, toasted homemade croutons, and freshly grated Parmesan! The salty parmesan and tangy dressy are delicious! 
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Did you know that you can freeze all the fruit? But did you know you can freeze fruit salad? That’s right, left over fruit salad makes a delicious smoothie!! Simple place it into a freezer zip lock bag and freeze it. Next time you’re ready to make your morning smoothie, you’re fruit salad will be waiting for you. 
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Fruit Salad Smoothie link is in my profile!
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Recipe link in profile. 
💛💚☀️💚💛
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Recipe link is in my profile. 
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#joyineveryseason…
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#joyineveryseason …
#grilledzucchini …
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