Monday, August 5, 2013

Double Roasted Chicken

I decided to make roast chicken this weekend and I thought I should roast two chickens at the same time. Why didn't I think to do this earlier? It saves so much time. Roasting chickens costs a lot less than chicken breast. I decided to use two different types of herbs on the chicken. One chicken had rosemary and another had oregano. My husband loves chicken salad sandwiches for lunch. He also loves buffalo chicken dip. Also, I can use the cooked chicken for supper in the next couple of days. In the future, I am definitely going to always cook two at once. I can also make a casserole and freeze it if I don't use the meat up in a the next couple of days.  For the most part, I kept the recipe simple with only subtle flavor when I decide what to make with it.
Double Roasted Chicken
2 roasting chickens
1 lemon
2 Tbsp olive oil 
2 Tbsp herbs
salt and pepper

  1. Preheat oven to 350 degrees.
  2. Place the roasting chicken in a roasting pan.
  3. Remove the giblets and neck from the cavity. 
  4. Cut the lemon in half and place one half in each cavity of the birds.
  5. Drizzle 1 Tbsp over the skin of each chicken.
  6. Rub in the desired herbs over each bird.
  7. Season the skin with salt and pepper.
  8. Roast the chicken for 1 hour and check the chicken with a thermometer inserted into the thickest part of a thigh. The thermometer should register at 190 degrees. The chicken juices should be clear. If not, return the chicken to the oven to continue to cook. Recheck every 20 minutes until the chicken is cooked.
  9. Remove the chicken from the oven and allow to cool for 10 minutes.
  10. Serve immediately or remove from the bone and store in a covered container within a couple of days.
Recipe adapted from this recipe.

One year ago.......................I made Peacharine Cream Cheese Tart.
My helper
Did you already know.........
-According to the FDA, cooked chicken pieces should be eaten within 3-4 days or frozen up to 4 months.
-Fried chicken should be eaten within 3-4 days.
-Cooked chicken pieces covered in broth or gravy should be eaten within 1 to 2 days.

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