Roast one chicken, eat well all week

Do you ever pass the rotisserie chickens at the grocery store and feel tempted to grab one and declare dinner handled? It’s an easy solution for tonight.

But roasting a whole chicken at home solves dinner tonight and provides ingredients for several meals to come, often for the same cost or sometimes less.

Whole chickens are usually larger and cost less per pound, giving you more fowl for your funds. The effort is minimal, and the return is significant.

One chicken can provide a beautiful roast dinner and ingredients for additional meals throughout the week.

If you’ve never roasted a whole chicken before, you will be surprised by how simple it is. There’s very little hands-on work, no special equipment required and the oven does the rest.

Rotisserie chicken gets its distinctive flavor from seasoning and proper roasting. As it cooks, the skin dries and browns while the fat beneath slowly renders, creating the savory flavor and well-seasoned exterior people expect.

You can re-create this at home by roasting the chicken uncovered at a relatively high temperature. Leaving it uncovered allows moisture to evaporate so the skin browns properly. A light coating of oil or butter promotes even browning.

Patting the chicken very dry before seasoning is essential. Moisture creates steam, which prevents crisping.

As the chicken roasts, its own rendered fat naturally bastes the meat. Letting it rest before carving allows the juices to be redistributed, keeping the meat tender.

A single 5-pound chicken provides enough meat for additional meals throughout the week. Sliced chicken can be added to salads, folded into wraps or combined with rice, pasta or vegetables for quick, satisfying dinners that require very little additional effort.

Roasting your own chicken is not extra work. It is value multiplied. With just a few minutes of preparation, you create not only one beautiful meal, but the foundation for several more.

It is one of the easiest and least expensive ways to stretch your grocery budget while feeding your family well. It’s a small act that pays you back in meals, savings and delicious confidence.

Rotisserie-Style Chicken Seasoning

Keep this simple blend on hand to give roasted chicken its classic color and savory flavor.

Ingredients

2 tablespoons salt

2 tablespoons paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon dried thyme

1 1/2 teaspoons black pepper

Procedure

Combine all ingredients in a small jar and shake well. Store tightly sealed for up to 6 months. This makes about 1/2 cup, enough to season 4 to 6 chickens.

Rub seasoning evenly over the chicken, using about 1 1/2 teaspoons per pound, or about 2 to 2 1/2 tablespoons for a 4- to 5-pound bird. Coat lightly with oil first so the seasoning adheres and the skin browns properly.

Rotisserie-Style Oven Roast Chicken

Servings: 4, with leftovers

Ingredients

1 (4- to 5-pound) whole chicken, defrosted if previously frozen

2 tablespoons melted butter or oil

Procedure

Preheat oven to 400 degrees.

Remove the giblets from the chicken cavity and discard or reserve for another use. Pat the chicken dry with paper towels. This helps the skin crisp. Brush the outside with melted butter or oil, then season generously with the seasoning blend.

Roast uncovered for about 75 minutes, or until the internal temperature reaches 175 degrees in the thigh and the juices run clear. Remove from the oven and let the chicken rest for 15 minutes before carving. This allows the juices to be redistributed, keeping the meat tender.