Roast Chicken

This is a simple and delicious roast chicken. It’s easy to do, and really great tasting.

This is a 3 pound chicken. More than enough for a family of four. Grab some butchers twine and tie the legs together so they will cook at the same time as the body of the chicken. I bought this string at Target in the home section where the light bulbs and picture hangers are found.  It’s cotton string, nothing special, but perfect for cooking with.

Just tie the ends of the legs over lapping so they are as close to the body as possible.

Drizzle the bird with olive oil making sure to coat it evenly. And if you do this and decide to take a picture and put it on your blog make sure your nail polish isn’t chipped. My mother will be so proud, chewing gum in public and chipped nail polish…..her favorites.

Cut a head of garlic in half. Don’t bother to peel it.

Put half inside the chicken.

Then break up the other half and arrange it around the chicken. And again don’t bother to peel it.

Next slice 4 medium onions into quarters, and place them around the chicken.

Drizzle olive oil over the onions and garlic.

Liberally sprinkle kosher salt on the chicken.

Do the same for pepper.

Now it’s ready to go into a preheated over at 425′ for 1 hour and 15 minutes. Like I said before, this is a 3 pound bird, cooking times will range from 1 hour 15 minutes to 1 hour 45 minutes depending on the size bird your using.


Remove the chicken and onions to a plate. Then cover them with foil and a kitchen towel to keep warm.

Heat the skillet on medium, and add 1 cup of chicken stock.

Them add 1 tablespoon of all-purpose flour.

Whisk it until the gravy thickens, it might take a little while for the gravy to reduce to the desired thickness.

Strain the gravy.


I served this chicken with mashed potatoes and green beans. I should have taken a picture to share with you, but the beings, big and small who live here at my house were very hungry and not about to wait for another picture to be taken. All I can tell you is their plates came back clean and Billy and Manny both said it was “great.” Little Bit doesn’t say any things great unless it’s mac-n-cheese, or peanut butter. We’re hoping her palate will expand any day now. She has quite a gag reflex for anything unusual…….like green beans.

Hope you enjoy,

as always, see you tomorrow!

the wanna be country girl – Caroline

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4 Responses to Roast Chicken

  1. Christina says:

    Caroline- Thank you for your recipes and accompanying pictures. I’m going to try the chicken tonight. I tried your country rib recipe in my cast iron dutch oven and it was delicious!

  2. robert "bobo" olsen says:

    girl you have really got it going on. i am a retired construction man. i don’t really know how i found your website. good luck i guess. i have tried a number of your recipes and i am really impressed. i have pork ribs in the iron skillet right now. thank you so much for your website and recipes. country old man wanna be.

  3. I stumbled upon your website and it is beautiful! This roast chicken looks amazing. One day when I am cooking for more than two I will definitely make this! One southern gal to another, that gravy looks divine:)

    The Wanna Be Country Girl Reply:

    So glad you stumbled on over! I can’t wait to visit your blog. Thanks for commenting and talk to you soon.

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