Sunday dinners are a wonderful way to end the weekend. I love to make a large Sunday dinner, even if it is only for my husband and me. It is a great way to get a bit of the prep out of the way for some of your midweek meals after work.
My mother would always make a large Sunday meal for my family with all of the fixings. It was such a fun time to sit at the dinner table and have some quality family time. I love to do this with my husband and look forward to doing it with our family some day.
Today for Sunday dinner I made a roast chicken with some delicious sides; stuffing, mashed potatoes, fresh green beans and gravy. When I am at the grocery store, I always look for the largest roasting chicken I can find. I figured, it doesn't matter if I am roasting a 3 lb. chicken or an 8 lb. chicken, I am still going through the effort of roasting it. This way with the larger bird, I am guaranteed to have lots of leftovers to help me prepare for the busy work week ahead. The options are endless when it comes to what you can do with roasted chicken. Stay tuned to the blog later this week to see what I do with some of the leftovers.
Roasting a chicken is so easy. It seems a bit intimidating at first if you have never done it before, but trust me, it is simple!
Roast Chicken
Preheat oven 350o
Roasting chicken
Salt
Pepper
Remove the chicken from the plastic bag and also remove the bag of giblets from the cavity of the chicken. Rinse the chicken in cold water and pat dry with a paper towel. Place the chicken breast side up in a roasting rack inside a baking pan with tall sides. Salt and pepper the bird along the top and inside the cavity.
Roast the chicken for 20 minutes per pound. The juices should run clear when a knife is inserted between the body and thigh of the chicken. The meat thermometer should also read 165 degrees.
Once out of the oven, cover the chicken with foil and allow to rest for 10 minutes. This will allow all of the juices to seal in before you begin carving.
Tips:
1) Once you have enjoyed your Sunday dinner and are cleaning up, remove all of the remaining meat from the chicken. Depending on what your plans are for your leftovers, you can put some of the leftover chicken in a sealed plastic bag and freeze it until you are ready to use it!
Salt
Pepper
Remove the chicken from the plastic bag and also remove the bag of giblets from the cavity of the chicken. Rinse the chicken in cold water and pat dry with a paper towel. Place the chicken breast side up in a roasting rack inside a baking pan with tall sides. Salt and pepper the bird along the top and inside the cavity.
Roast the chicken for 20 minutes per pound. The juices should run clear when a knife is inserted between the body and thigh of the chicken. The meat thermometer should also read 165 degrees.
Once out of the oven, cover the chicken with foil and allow to rest for 10 minutes. This will allow all of the juices to seal in before you begin carving.
Tips:
1) Once you have enjoyed your Sunday dinner and are cleaning up, remove all of the remaining meat from the chicken. Depending on what your plans are for your leftovers, you can put some of the leftover chicken in a sealed plastic bag and freeze it until you are ready to use it!
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