Roast chicken. This is one dish that can be a base for so many other dishes. You can absolutely just eat it on its own and it is delicious, but you can also use it to make chicken pot pies, soups, pastas, salads, pizzas, etc. What I love about roasting a whole chicken is that it is usually so much cheaper than buying chicken that has been cut up. Often times my grocery store will have whole chickens on sale for 3-4 dollars. If you are serving it whole it is great with sides such as mashed potatoes, asparagus, roasted carrots, green beans, and polenta to name a few.
Roasted Chicken Recipe
4 lb.
roasting chicken
1/3 cup
canola oil
1 ½ tsp.
salt
1 tsp.
pepper
Directions
Preheat
oven to 425 F. Take out any giblets that
may be inside the chicken. Pat the
chicken with a paper towel so that it is completely dry. Place chicken on a baking sheet with a raised
edges so that the juices will not overflow. Tuck the wings of the chicken under the chicken so that they don't burn. Pour salt and pepper evenly over the chicken. Pour canola oil over chicken evenly and cover
the baking sheet with foil. Bake for an
hour and a half. Remove foil five
minutes before taking the chicken out so that it will brown on top. Once the chicken is done, let it sit at least
five minutes (more ideally 10 minutes) before carving to give time for the
juices to redistribute so that it doesn’t become dry.
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