What’s for Dinner: Roasted Chicken
The original plan yesterday, was to make the whole chicken(s) like I normally do: I cook on the stove-top over low heat over a period of three to four hours [like the one pictured here]. I’m working on writing up how I make that one too [and hopefully the spinach-cheese swirls soon as well]!
That chicken? It’s succulent, tender, and oh so good! Not to mention, healthy too. Don’t worry, this version is healthy too!
Yesterday, I was out all day, and didn’t have time to marinate the chicken beforehand… and certainly didn’t have the three to four hours to cook the chicken the way I wanted.
- I marinated the chicken with: black pepper, garlic powder, ginger, paprika, cayenne pepper, chili powder, basil, parsley, red pepper flakes, and several heaping tablespoons of low-fat yogurt. Make sure to get some of the marinade in the cavity too!
- Next, I poked holes in the chicken with a fork.
- In a preheated 375 degree oven, I baked it for a total of one hour. Originally for 40 minutes, then I turned each of the chickens over, and put it back in for at least another 20 minutes.
It turned out nice, but with the little (absolutely none) marinating time, the marinade wasn’t able to seep inside like I would have liked.
All’s well though- the end result was still delicious. I served it alongside my baked seasoned fries [which I do often as a side… so much better than boring old fries] and garlic bread.
Tip: I was working with two whole chickens, and I put each in a separate pan for my convenience. They were just so much easier to handle that way.
P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.