We bought a 3 pack of chickens from Costco yesterday, and today I roasted them all at the same time. Once I strip all the meat off the bones I'll cook stock with them, and use the leftover meat as starters for more meals this month. It took me some time to perfect this roasting business, but this is what I do.
3 whole chickens
1 lemon, cut into 3 large chunks
1 onion, cut into 3 large chunks
6 whole garlic cloves
1/4 tsp water
sea salt and pepper
Baby potatoes, if desired.
Preheat the oven to 375*F.
Remove the string holding the chickens together. Take 1 piece of lemon and onion, and 2 garlic cloves, and put into each chicken. Spread them out in the roasting pan so they are mostly separated from each other. Add the water, sprinkle the potatoes around the chickens, and salt/pepper each chicken.
Put the chickens in the oven, set the timer for about 2 hours, and walk away. They'll brown beautifully and will be moist and flavourful for dinner. This was served with my Spanakopita tarts and a Greek salad.
2 lb. boneless, skinless chicken breasts (about 4 large breasts)
¼ c. extra virgin olive oil
2 tsp. cumin
2 tsp. paprika
1 tsp. allspice
1 tsp. turmeric
¼ tsp. garlic powder
¼ tsp. cinnamon
Pinch of cayenne
⅛ tsp. salt
⅛ tsp. black pepper
Nonstick cooking spray (I use the pump bottle from Pampered Chef with Canola oil)
Pour the ¼ cup of olive oil into a large ziplock bag. Add in the marinade spices, then seal the bag and shake to combine.
Cut the chicken breasts into large bite-sized pieces, then add to the marinade. Seal the bag and use your hands to work the marinade into the chicken. Make sure every piece is well-coated.
Marinade at least 6 hrs. or overnight. Practice food safety- marinade in the refrigerator!
Preheat oven to 400*F, then line a baking sheet with foil and spray with non-stick spray. Arrange the chicken pieces evenly on the baking sheet in a single layer.
Bake for 6-8 minutes, flip the chicken pieces over, then bake for another 6-8 minutes.
Serve warm with Tabbouleh and pita bread.
I found this recipe on The Wanderlust Kitchen. Finding bulghur at our local stores was impossible for me so to make the tabbouleh I had to resort to a boxed variety. While I was disappointed that I couldn't make it from fresh, it still really added to the meal. And I found a source for bulghur for next time.
Verdict: First son said "It's really good mom!" Second son said "No more!". Husband asked for seconds, then ate the rest for breakfast the next day.
So there you go. We'll be making this again. But maybe with more chicken, so I can have leftovers too!
Many-hatted wife and mom: cook, chauffeur, planner, payer-of-bills, and buyer-of-groceries, among others.