GOOD AND CHEAP DINNER RECIPES - ROAST CHICKEN

ROAST CHICKEN

FOR  SIX

$ 8 -  $15 t o t a l

$1. 5 0 -  $ 2 . 7 5  / s e r v i n g

A whole  chicken  is usually less expensive  than buying single pieces like breasts or thighs—plus you  can make stock later from the bones and any  meat too difficult to get off. The leftovers can be used in sandwiches, tacos, over a salad, or tossed with sauce and mixed into pasta. This is a base recipe: add spices to the butter or sprinkle over the surface of the chicken  to change  up the flavor in any  way you  like.

INGREDIENTS

• 1 whole chicken
• 1 tbsp butter
• 2 cloves garlic
• 1 lemon
• salt and pepper

RECIPE

1. Heat the oven to 400  °F. Remove the giblets and neck from the chicken.  Keep them for stock later. Rub the entire bird with butter, then sprinkle it with salt and pepper.
2. Smash the garlic cloves with the side of your knife and slice the lemon  in half.  Stuff the garlic and lemon  into the chicken’s body  cavity.
3.  Place the chicken  in a roasting pan  or an oven-proof skillet. Let it cook for 1 hour. If you  have a meat thermometer, check to make  sure the chicken  is at 165  °F, the temperature when chicken  is completely safe to eat. But 1 hour should be long enough to fully  cook it.
4. Let the chicken  rest for at least10 minutes before you  carve it to make  sure you  don’t lose any of the tasty juices.
5. After you’ve  carved away all the meat, make  chicken  stock from the carcass. Simmer it for several hours in a pot full of water along  with scrap vegetables like the ends of onions and carrots, plus  a generous helping  of salt.

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