When Ryan got home from work today and saw this beast on the kitchen table, he immediately stopped and said, “Whoa!”
Apparently I did a little dance around the table to direct his attention to the chicken because his next words were, “Ooh, I like your moves!”
What can I say? I was awfully proud of preparing a whole roasted chicken all by myself. I’ve made a whole chicken a handful of times before and it always elicits a sense of accomplishment in me and seems to be an impressive dish to others.
But, to be honest, this dinner really wasn’t that hard to make! The hands on time was only about eight minutes and it took about an hour and 15 minutes to cook in the oven. It was actually more simple to make than my favorite meatloaf!
I prepared the chicken by following a super-simple recipe from Cooking Light that I had tucked away in a binder of recipes I put together a few years ago.
Ryan and I enjoyed it with a side of Annie Chun’s multi-grain sticky rice that the company sent me to try.
This rice is so, so good! I like it about ten thousand times more than regular rice, which I find to be quite bland. The sticky rice has a much more appealing texture and the flavor is almost nutty. Delish!
Ryan and I both went back for seconds of chicken and veggies.
I love it when chicken isn’t dry and seems to fall off the bone. For such an easy recipe, I am quite impressed with the end result.
I actually ended up making the chicken because I compared the price of a whole chicken to chicken breasts at the grocery store this week and the whole chicken was significantly cheaper. The entire chicken wasn’t even four dollars and it easily fed two people (and a dog) with leftovers to boot.
I’m already brainstorming ideas for the leftover chicken and see BBQ chicken salad in my future…
Time to hang with my little family!