|Pretty little chicken!|
|These things are vegetables.|
|Foil off, not done yet!|
I cooked it for an hour, then tossed in a bunch of veggies: chunks of white potatoes, carrots, celery and onions. After about 15 minutes in the oven, I had enough juices to baste, so I did that. I then removed the foil so the skin would crisp up. After a little over another hour, it was all set!
Note: 20 min per pound at 350 is good for a roasting chicken. I waited for my pop-up timer though.
The finished product! The chicken was $8.78 (~7.5 lbs.) The veggies and butter ~$2. We'll be eating a bit of this tonight, but the rest will be incorporated into dishes for the rest of the week, or frozen. I will also be using the bones and drippings to make chicken stock. Very cost effective to get the whole chicken!
Results and Conclusions: The chicken was pretty tasty. Most of the rosemary was concentrated on the chicken breast, and overall I think I had too much of it in there. The skin was a perfect crispiness though, so I will keep the same amount of olive oil and butter next time. I will also put my veggies in just a little earlier next time since a couple of the carrots/potatoes weren't 100% soft/cooked through (though still very tasty). I also noticed I didn't salt the chicken at all. I usually don't add salt until I eat, if I do at all. I didn't think it needed it, but you are welcome to salt your chicken before hand, or even try out brining!