Food Revolution Roast Chicken Little

February 10th, 2011 1 Comment Tags: ,

Gotta love a roast chicken dinner. It’s so easy to make and yummy to eat with different combinations of vegetables. I love the aroma of the kitchen when roasting. It’s smells like lovin’.

If you are carnivorous and eat meat add this to your weekly or monthly family menu. Try roasting a larger bird and use the leftovers as another dinner or in another recipe, like the Food Revolution Pasta Salad posted on August 11 or the Quesadilla’s posted July 14. Leftovers also make a great sandwich meat for lunches. You just need to pay attention to a few important details, but truly, this is so easy to make.


Fully defrost the chicken before preparing it to roast. Preheat your oven to 325 degrees F.  Wash out your sink and counter surface rinsing all suds away before rinsing and cleaning the raw bird with warm water. Remove and discard any chicken inards/gizzards from your chicken’s cavity. Place the bird in your roasting pan, as the photo indicates.

Fill your sink again with hot soapy water and clean any surface or utensil and your hands that the chicken came in contact with. Raw chicken can cross contaminate with salmonella. NOT good. You’ll remove this risk with super clean diligence.

Ensure you know the weight of the bird you’re about to roast.  Sprinkle the chicken with salt, pepper and paprika. Gingerly pour canola oil over the bird. Below is general roasting time by weight (in pounds). Pay attention to details and it’ll be tender and work out perfectly.

Weight (in pounds)                    Cooking Time (in hours)

2-2.5                                                                    1.5

2.5-3                                                                     2

3-4                                                                       2.5

Ok pop your pan into the preheated oven and allow to roast. Every 40 minutes or so remove the pan from oven and baste the bird with the oil drippings from the bottom of the pan using a spoon.

A chicken is one meat that needs to be fully cooked for food safety reasons, but you don’t want it overdone and dry. Use the time, your eyes and sense to realize it’s properly cooked but not overdone. When you feel it’s looking close to being done gently pull a leg (really, I’m not pulling your leg!!) and watch the juices flow from under the skin. When the juices are clear and the meat is juicy and light brown it’s finito and ready to serve. If the juices are murky looking and even have traces of redness along with the meat put it back in the oven until cooked.

I sometimes buy rock cornish hens and cook these as an alternative to chicken. They’re perfect for a solo meal or if you have company over and want a festive dinner without the need to carve a larger bird. Everyone can feast on their own.

When push comes to shove and you’re stuck for time, pick up a roasted chicken at your grocery store on your way home. They’re often well priced and are so good for you, compared to stopping at the drive through of super fried fast food for your bella familia.

I’ve been making roasted chicken since getting married 24 years and counting and have not yet tried to make a dressing for the bird. If that’s what’s stopping you from trying, make yours dressingless like I do. Ahhh some day…..

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One Response to “Food Revolution Roast Chicken Little”

  1. [...] vinegar into a paste and baste the thawed chicken. Cover and refrigerate. 2. Roast or barbecue the chicken as per usual instructions. 3. Serve with super hot piri piri sauce to dip your chicken in if you [...]

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