{Menu Mondays} Roast Chicken

Our freezer is stocked with chicken from our first batch of broiler chickens.  Most people don’t have to worry about plucking their own chicken before consuming it, but it’s something that we have added to our dinner prep.

Don’t worry.  I won’t share pictures of that delightful process with you.  But I will tell you about it.  🙂 Scott tackled the brutal part.  I feathered some and skinned others.  He gutted and I cleaned.  It is an experience, to be sure.  But I’m so glad we’ve gone through it once!

I added a great seasoning to the outside of this chicken and made a really yummy gravy, which I thought I’d share with you.  It’s super simple and made it so delicious!


Seasoning Ingredients

  • Olive Oil
  • Salt
  • Pepper
  • Powdered Garlic
  • Powdered Onion
  • One medium Onion
  • One cup of water


  1. Preheat the oven to 325 degrees.
  2. Place the chicken in a pan and add one cup of water to the bottom of the pan.
  3. Drizzle olive oil on the chicken.
  4. Sprinkle salt, pepper, garlic powder, and onion powder to the chicken.  If you are working with a chicken with the skin left on (which adds great flavor and keeps the chicken moist), rub what you can beneath the skin as well as on top.
  5. Dice the onion and add around the base of the chicken.
  6. Cover the chicken with foil and place in the oven.

Gravy Ingredients

  • Drippings (including onions) from roasted chicken
  • 2 Tbsp flour (add more if needed for thickening)
  • 1/2 t Salt
  • 1/4 t Pepper


  1. Add drippings to a saucepan.
  2. Add flour, salt, and pepper and wisk.
  3. Stir over medium heat until it comes to a boil.

I served this with some homemade pasta and baked carrots and it was amazing!


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