Crispy Roast Chicken

Crispy Roast Chicken
from Crispy Roast Chicken,

Crispy Roast Chicken

Crispy Roasted Chicken Recipe

Crispy Roast Chicken. Roasted chicken always brings up images of Sunday dinner, sitting around the table enjoying the simple yet lavish meal our mother had made. Biting into the crispy skin with moist, tender, juicy meat bursting with flavor is almost decadent. My all-time favorite has always been roasted chicken with a crispy outer skin. Simple ingredients such as olive oil, paprika, salt, and pepper make this dish a flavorful savory meal.

It’s cost-effective and just plain yummy. Healthy meals such as wraps, pasta, soup, and couscous help stretch out our leftovers and save money. Served with apple cornbread stuffing, and roasted carrots, this dish is a healthy filling meal any family on a budget can enjoy.

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The Price Tag

The prices listed below were based on grocery store averages. Most stores have weekly meat/poultry sales, and you can get all your meat for the following week then. As you can see below, the savings are amazing. The store butcher behind the counter will know when your store meat/poultry sales are, so be sure to ask.

The rest of the ingredients was purchased during a sale as well. Other than the chicken, you can modify the dish accordingly to sale items. A variation commonly used, is to stuff the chicken with a mixture of quartered lemons and limes. They are almost always cheap and give the chicken a unique burst of flavor.

Whole Organic Chicken $4.99 (on sale)

(5)lb bag of organic carrots $4.79

(1) Red bell pepper $1.25

A small bag of Cornbread stuffing $1.49

Red delicious apples.99/lb

Total $13.51

Shopping List

Whole Chicken
1 Apple
Red Bell Pepper
Olive Oil
Sea Salt
Garlic Powder
Chicken Broth
Roasting Pan
Scott Towels
Crispy Roasted Chicken w/Stuffing

Servings (4 lb Chicken): 5

260.1 Calories 8.3g Fat


1 c dry stuffing
1 medium apple peeled, cored and cut into cubes
1/4 c shredded carrots
1/2 c Chicken Broth
Salt & Pepper
1 Whole uncooked chicken, rinsed and patted down.
2 Tbs Extra virgin olive oil
1 tsp Paprika
1 to 1/2 tsp Garlic Powder
1/2 tsp Pepper
1/4 tsp Sea Salt


In a bowl, combine the first four ingredients.
Add chicken broth at room temperature slowly to moisten.
Salt and pepper to taste.
Set aside uncooked.

Preheat oven to 450 degrees. Combine Paprika, garlic powder, pepper in salt in a small bowl.
Drizzle olive oil over chicken, gently rubbing to distribute over the skin, in the cavity, and under the skin.
Rub 1/2 seasoning mix over chicken and inside a cavity and the other half between the skin and meat.
Place chicken in a roasting pan. (casserole dish works just fine as well.) Spoon stuffing in cavity making sure it’s lightly packed.

Cook chicken uncovered for 15 minutes. Immediately lower heat to 350 degrees.
Cook 20 minutes per pound. Use chicken drippings to lightly baste, and rotate pan as needed for uniform browning.
Cool for at least 15 minutes to allow the juices to collect in the meat.

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