Roasted Chicken Recipe

Cook on Sunday, eat till Thursday. I'm Allie and you're watching Economy Bites. Hey!
Today, we’re going to the grocery store to buy a chicken, and then we’re going to roast it,
and we’re going to eat and it’s going to be so good. I'm so glad to see you. Oh, look at
this. Oh, my god! What is it? It’s free.

So, I just paid $16.61 for the whole thing, and that included a bottle of olive oil, which
most of the time, I would have already had that’s $4 less expensive than a bagel and
coffee in Midtown 4-pound roaster, carrot, garlic, onion, olive oil, thyme, rosemary.

So, the first thing we’re going to do is turn on our oven to 375. I’ll pick out two of these
guys and these two onions. What I'm going to do is just give them a really thick chop.
Everybody wants to know how to chop an onion. I don’t really know but here’s how I do
it. We’re going to chop off the end and this end. They can sit easily like this, and I'm just
going to give it a thick chop, one, three. These are going to sit underneath our chicken,
same thing with the second onion. These yellow onions are good because they’re sweet.

Next, I'm going to stir my marinade for the chicken. Two tablespoons of olive oil, two
tablespoons of mustard. That’s a beautiful appetizing, nice, whisk, mixed rue. I'm going
to take my lemon and give it a roll because it helps remove the juices around. Slice it and
squeeze it. Try not to get seeds in here. I washed my hands. You didn’t see it but I did.

So, now it’s more liquidy. Now, I'm going to take my thyme. This is very lady like. One
tablespoon. My grocery store decided not to sell fresh herbs that you can get in that little
plastic box. I'm doing the next best thing, this little jar. One tablespoon of rosemary, okay
now just little salt, pepper. You want to use kosher salt, better for cooking, it tastes better,
it’s thicker and it looks better on camera.

Oh, you know what I actually forgot to do. I forget to chop my garlic, six gloves of garlic.
The garlic is going to go in with the carrots and the onions. Water rolls down the drain.
Now, I'm just going to smash it, smash --. I like them like this because I like to eat those
little cloves of garlic after they’ve been roasted. They definitely make your breath smell
bad. So, if you want to slice it really thin because you don’t want to eat a whole piece of
garlic. Feel free.

This is not a very good roasting pan. This is just something passed down to me from my
parents. It’ll do the trick off. One big thing in the center then now, we’re going to take the
chicken. We’re going to give it a good rinsing, and I'm just going to damp it dry because
if it gets wet in the oven, it’ll steam while it cooks and that will dry out. It’s much
cheaper than buying like three skinless, boneless chicken breasts. Because what you’re
paying for when you buy those, it’s the guy who’d skinned it and boned it. It’s been five
minutes do-it-yourself cheaper chicken foe your end results.

We’re going to take our lovely mixture, and we’re going to just put it all over the
chicken. We’re going to lay it on top of all these guys here. I'm going to take the
rosemary that I've put away little, into the cavity of the chicken. I’m going to take that
half of the lemon that I have. Cap it with a hand. You want a toss the garlic cloves or two
in there, you can do that. That took 15 minutes, maybe. Tops. We’re going to let it cook
about 20 minutes to 30 minutes per pound of chicken. This is a four-pound chicken. Put it
in 375. Check it after about 90 minutes. What you're looking for is that the juices like if
you tilt it, the juices running out of the chicken are clear. You want a crisp skin before it’s
dark.

Okay, so it’s been 90 minutes. Voila! You have to let the chicken sit for at least 20
minutes after it comes out of the oven. Why? Well, I’ll tell you why. What happens when
you cook it is the juices all come to the middle of the chicken. Let it sit for at least 20
minutes so that the juices start to contract. They go all over the meat when you slice it
open, it doesn’t just fall out. Time is up. Look at these beautiful vegetables. You don’t
have to eat these if you don’t want because they’re covered in oil. They taste really good.

Chicken, too tastes good no matter how you cut it. So, if you don’t know how to cut a
chicken, it’s really not the biggest deal in the world. If you don’t do an expert job, they’re
only used in eating right so who cares that’s okay. So, I'm blushing. Voila! A beautiful
that you made all for yourself and it only costs $16, and not only do you have dinner for
tonight, you have dinner for the rest of the week. Why go out and spend your money
when you can eat it here at home, and you have that great feeling that you made it. Save
your money for drinks. I'm excited for my chicken. I wish this was a fan. I want to look
nice for the chicken.