Today the Sunday Supper Family is featuring their favorite easy supper recipes. Mine is one that is beloved in our household: Roast Chicken. I have so many variations of this dish that they can’t be counted but if I need a quick dinner Roast Chicken is the family favorite!
The preparation is simple:
- Cut the back out of the chicken and flatten it
- Season the chicken as you wish and place it in a cast iron skillet
- Surround it with fresh herbs (I use Rosemary) and lemon halves, garlic and onion.
While this cooks in the oven I make a simple salad or plain green vegetable then – Violá dinner is served. If the kids come over or I want to dress it up I add carbs – maybe brown rice or simple potatoes. The pan sauce is amazing over the carbs but if it’s just the two of us I skip it. They are really good but we are watching our waistline….
- 1 Whole Chicken, 3 -4 pounds
- 1 -2 Tablespoons of Olive Oil
- 1 Tablespoon of Fresh Rosemary, finely chopped
- 1 - 2 Lemons, halved and seeds removed
- ½ Red Onion, thinly sliced
- 4 -5 Garlic Cloves, unpeeled
- 1 cup of white wine
- sea salt and fresh ground pepper
- Heat the oven to 450 degrees.
- Prepare the chicken by removing the back with sissor's and opening it like a book and gently pressing down to have it lie flat. CLICK HERE for a great video to show you how to do this. Gently place the chicken in a skillet or roasting pan to hold it snugly. I use a 12' cast iron skillet.
- Rub the chicken all over with the olive oil and season liberally with salt, pepper and the chopped rosemary. Pour ¾ cup of the white wine into the pan around the chicken.
- Roast the chicken in the oven until the juices run clear, about 35 - 40 minutes. The internal temperature should be 165 degrees on a cooking thermometer.
- Remove the chicken from the pan and let it rest on a cutting board, covered with foil for 20 - 30 minutes to redistribute the juices.
- While the chicken is resting, squeeze the garlic cloves from their skins, and the juice from the lemons, discarding the garlic skins and lemon halves. Remove as much fat as possible from the pan juices. Smash the garlic cloves with a fork and return them to the pan.
- Place the pan on the stove, add the remaining ¼ cup of white wine, heat the pan juices to medium and stir up the brown bits. Season with to taste salt, and pepper. if the lemon is to strong then temper the flavor with some olive oil.
- Carve the chicken and serve with the pan juices.
Here are the links to all of the Sunday Supper favorite easy supper recipes:
- Chicken Enchiladas by Eat, Drink and Be Tracy
- Chicken Scarpariello by Sunday Supper Movement
- Honey Mustard Chicken & Rice Pilaf by Wholistic Woman
- Pan Roasted Chicken Breasts and Vegetables by Simple and Savory
- Pineapple Chicken Stir-Fry by Mindy’s Cooking Obsession
- Roast Chicken by Monica’s Table
- Bucatini with Spinach Pesto by The Chef Next Door
- Chicken Marsala Lasagna Rollups by A Day in the Life on the Farm
- Extra Cheesy Stuffed Shells by Positively Stacey
- Quick Chicken Piccata by The Redhead Baker
- Apple Mustard Pork Tenderloin by That Skinny Chick Can Bake
- Cheesy Oven Omelette With Ham by Cricket’s Confections
- Cranberry Orange Pork Roast by Cosmopolitan Cornbread
- Sweet and Garlicky Slow Cooker Pulled Pork by Family Foodie
Sheet Pan Suppers
- Dijon Salmon Sheet Pan Dinner by Casa de Crews
- Ranch Sheet Pan Pork Dinner by Hezzi-D’s Books and Cooks
- Sheet Pan Roasted Chicken Thighs Provencal Style by Delaware Girl Eats
Soup and Sandwich Suppers
- Chicken and Cheese Pita Sandwiches by Pies and Plots
- Chicken Chili by A Mind “Full” Mom
- Chicken Marinara Panini by The Freshman Cook
Stove Top Suppers
- Arroz con Coco y Lentejas – Coconut Rice with Lentils by Food Lust People Love
- Asian Tuna Noodle Bowls by Cooking Chat
- Haluski (Cabbage and Noodles) by Cindy’s Recipes and Writings
- Healthy Quinoa Japanese Donburi Bowl by NinjaBaker.com
- One Pot Braised Lamb Shoulder Chops and Vegetables by Caroline’s Cooking
- Slow Cooker Chicken Ratatouille Stew by My Life Cookbook
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