Absolutely Simple Honey Garlic Roasted Chicken

For real. Whole chickens are the best ever. They’re so cheap. Why did no one ever tell me how cheap a whole chicken is?!  And it will last for many meals!  AND THEY ARE SO EASY!!  This one literally has 4 ingredients.  5 if you count salt and pepper, baha!

Not to mention that it is delicious.  My mother in law kinda freaked out when she tasted it!  So…I will share it with you!  Here we go!

 

So, here’s what you need:

  • 1 Whole Chicken
  • 6 Tbsp Grass Fed Butter, Melted
  • 3-4 T Raw Honey, Melted
  • 4 Cloves Garlic, Minced
  • Salt and Pepper to taste

 

And here’s how you do it:

  1. Preheat oven to 425*
  2. Rinse your chicken and make sure there are no goodies in the cavity.  Pat dry.
  3. Salt and pepper your chicken generously.
  4. Mix together butter, honey, and garlic.
  5. Baste/pour butter sauce all over (and in) the chicken.
  6. Put in your oven and roast for about an hour and a half…it will depend on the size of your chicken!  Keep an eye on it because honey does burn…but you do want a little bit of darkness!  Just not a burn taste.  🙂

 

And BAM!  You’re done!  Easy peasy!!

 

Honey Chicken1

Honey Chicken 2

Honey Chicken 3

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Curry Roasted Chicken and Root Veggies

Hallelujah!  I can not tell you how long a process it has been getting this recipe.  The first time I made it, I snapped some photos and posted them on facebook…and a few of my friends immediately commented, demanding the recipe because the pictures made them hungry.  That is always such a nice feeling haha.  Well, because I was in a frenzy trying to make the dish fast, I had read off the ingredients to Mr. Rodgers as I made it, and he took notes on his phone.

Then a few days later we went with our “second family” to their lot.  A few of us got tired earlier than the boys, who were deeply engaged in a game of Kan Jam.  So we took one of the cars and started driving back to the house…unbeknownst to us, with two of the boys’ phones still on the hood.  So my recipe went for a flight down the street and never saw the light of day again.  Woe is me!  But I had promised to post it, so I made it again!  However, the next time I sat down to type it up, I couldn’t find where I had written it down!!

I was about to give up on being professional and precise and say things like “just throw some curry powder in a pan!!!”  But I gave it one last try today, and was flipping through my “brain book” for work…and found it tucked away beneath my pages of social media notes and product updates and meeting minutes.  Wooo hooo!!  So, without further a do…LET’S DO THIS!

Oh ps…I made this up myself, which is EXTREMELY exciting for me!  And I discovered how much I love the amazingly diverse and strong flavor of the different root veggies!  This was satisfying, filling, and oh so healthy!!  Try it out!

 

Here’s what you need:

  • 1 Whole Chicken, about 5 lbs
  • 2-3 Handfuls Baby Carrots (or roughly chopped big carrots)
  • 1 Sweet Potato, Diced
  • 3 Turnips, Chopped
  • 1 Onion, Cut Into Chunks
  • 5 + Garlic cloves, peeled (depending on how crazy you are about them)
  • 1/2 T Curry Powder
  • 1 T Red Curry Paste
  • 1 tsp Coriander
  • 1/2 tsp Cumin
  • 1/2 tsp Dry Mustard
  • Pinch of Cinnaomon (Husband LOVES cinnamon with his curry)
  • Salt and Pepper
  • Squeeze of Cilantro Paste
  • 2 Tbsp Butter or Coconut Oil
  • 1 Large Can of Diced Tomatoes
  • 1 Can Coconut Milk

 

And here’s how you do it:

  1. Preheat your oven to 425*  Remove the chicken from the package, make sure there are no surprises inside, and rinse it inside and out.  Sprinkle it generously with salt and pepper.
  2. Gather all of your beautiful veggies and start chopping!! (Leave garlic cloves whole, but peel them!)
  3. Melt your butter or coconut oil in the bottom of a large pan or wok.  Whisk in all your spices and the cilantro paste.
  4. Add diced tomatoes and coconut milk and stir in.  You should have a nice creamy sauce.  Heat until it starts to bubble.
  5. Dump in your veggies.  Stir so they are all coated with the curry goodness.  Allow to cook for 5-10 minutes, stirring occasionally, until just starting to get tender.
  6. Place the chicken in a large casserole dish or cast iron skillet.  Dump the veggie mixture over the chicken, and spoon some of it into the cavity.
  7. Slide into your preheated oven and cook on 425* for 20-30 minutes.  Then turn the oven down to 375* and cook until chicken is browned and cooked through and veggies are to your desired tenderness…probably about an hour-hour and a half.

Preheat your oven to 425*  Remove the chicken from the package, make sure there are no surprises inside, and rinse it inside and out.  Sprinkle it generously with salt and pepper.

Curry Roasted Chicken 1

Gather all of your beautiful veggies and start chopping!!

Curry Roasted Chicken 2

You should have a decent pile when you are done! 🙂  Big piles of veggies make me happy!

Curry Roasted Chicken 3

Melt your butter or coconut oil in the bottom of a large pan or wok.

Curry Roasted Chicken 4

Whisk in all your spices and the cilantro paste.

Curry Roasted Chicken 5

Add diced tomatoes and coconut milk and stir in.

Curry Roasted Chicken 6

You should have a nice creamy sauce.  Heat until it starts to bubble.

Curry Roasted Chicken 7

Dump in your veggies.

Curry Roasted Chicken 8

Stir so they are all coated with the curry goodness.  Allow to cook for 5-10 minutes, stirring occasionally, until just starting to get tender.

Curry Roasted Chicken 9

Place the chicken in a large casserole dish or cast iron skillet.  Dump the veggie mixture over the chicken, and spoon some of it into the cavity.

Curry Roasted Chicken 10

Slide into your preheated oven and cook on 425* for 20-30 minutes.  Then turn the oven down to 375* and cook until chicken is browned and cooked through and veggies are to your desired tenderness…probably about an hour-hour and a half.

Curry Roasted Chicken 11

Now admire your handy work!

Curry Roasted Chicken 12

So many veggies!!  I seriously loved this meal.  Goes great with a hot pile of quinoa!

Curry Roasted Chicken 13

Let me know what you think!!

 

 

Garlic Herb Butter Roasted Chicken (Gluten Free)

My husband looooves rotisserie chickens.  Whenever we are out being busy all day and get famished…without time to go home and make something healthy, but don’t want to completely blow a healthy streak…we will go to Wal*Mart, buy a whole rotisserie chicken, sit down at the Dunkin Donuts inside and have a little feast 😉  However, even still there are some mystery ingredients…the ones that are half a mile long and you just stare at them wondering “how the heck do I even pronounce that?!”  Some of you may be smarter than I, and know exactly what all those words mean in the ingredient list.  But for me I just stare at them and wonder “is that some sort of chemical?”  And if you have followed me for very long, you know how I feel about the whole “Natural Flavors” thing.  Grr.  Anyways.  All that to say…getting a rotisserie chickens instead of McDonald’s and Taco Bell is probably a better choice.  But I just took that better choice to a whole new level.

That’s right.

I just made a roasted chicken that my husband declared “better than a rotisserie chicken.”  I kinda think that’s a big deal, because of how much he loves his Wal*Mart chickens 😉  Tender and juicy, but with such great flavor and a little crisp from the roasted skin and herbs on top!  Is your tummy grumbling yet?  Mine is…it’s almost dinner time dang it!  I will stop the torture.  Let’s get down to business!

 

Here’s what you need:

  • 1 Whole chicken, I believe mine was in the 6-7 lb range
  • 2 Sprigs Rosemary
  • 3 Sprigs Thyme
  • 1 Stick Butter
  • 1 1/2 Tbsp Minced Garlic (I used the stuff in a jar cause I had it on hand, but fresh would work too)
  • 1 Lemon
  • Salt and Pepper to taste
  • Mrs. Dash Original (If you are gluten free and concerned about Mrs. Dash, read this blog to know where it’s a risk or not.  There is no gluten in the product.)

 

And here’s how you do it:

  1. Look at the chicken and take not of the cooking time and temp on the package.  Preheat your oven to said temperature.
  2. Unwrap your chicken, rinse, and make sure there are no surprises inside.
  3. Strip the leaves off of your rosemary and thyme, and finely mince.
  4. Put the butter in a small bowl with the garlic, and plop in the microwave for about 45 seconds, just until the butter is melted.
  5. Remove garlic butter from the microwave and stir, then add in the herbs and stir again.  Alternately, you can keep out the herbs and add in later in cooking.  When you add them in the beginning, they get crisp and dark and not only infuse the bird with flavor but make a sort of delightful crunch, which is a nice texture for the meat.  However, if you don’t like the thought of dark, crunchy herbs you can save them out until later so they don’t get as cooked 🙂
  6. Pour your garlic herb butter over and in the bird.  Pick it up and make sure some garlic butter gets rubbed in on every surface.  Now wash those hands!
  7. Sprinkle all surfaces with salt, pepper, and Mrs. Dash.
  8. Cut the lemon in half, squeeze the juice over your chicken, then shove those lemon halves up inside it!
  9. Slide inside your preheated oven and cook for recommended amount of time.

Now you are ready to eat it!!  But here’s the exciting thing about this!!  I was surprised at how cheap whole chickens are (why has no one told me this?!), and….with this one bird…I fed three people with this as the main dish…then had enough to make avocado chicken salad for two people for lunch a couple days later (recipe coming soon!), and still had enough to add to a salad for another lunch!!  Whaaaaat?  Now that’s thrifty right there!!!

 

Here’s my picture steps :O)

 

Preheat oven to temperature indicated on package.  Strip the rosemary and thyme leaves from their stems.

 

 

Garlic Butter Roasted Chicken !

Chop finely.

Garlic BUtter Roasted Chicken 2

Put the butter and garlic in a bowl and melt in the microwave, then whisk in the herbs!

Garlic Butter Roasted Chicken 3

Pour mixture over and in the chicken.  Make sure there is some on all surfaces.  I gave mine a rub for good measure.  Sprinkle with salt, pepper, and Mrs. Dash.  Cut the lemon in half, squeeze the juice over the chicken, and shove the halves inside.  Plop in your preheated oven and roast for recommended amount of time.

Garlic Butter Roasted Chicken 4

Take it out and get ready to serve!  Look at how yummy that baby looks!!! Aaaaah yum!

Garlic Butter Roasted Chicken 5

 

Have your super strong husband cut it up (if you’re a weenie arm like me), and serve with a yummy veggie!

Garlic Butter Roasted Chicken 6

 

I love that color!  Ohhhh yeah baby!!  Sooooooooooo delicious!

Garlic Butter Roasted Chicken 7

 

I hope you enjoy this!!  What is your current favorite whole chicken recipe?