Wednesday, October 12, 2011

$10 Meals (or less): Roast Chicken & Carrots

Roasted Chicken & Carrot side



  • 1 (3 pound) whole chicken (fryer chicken go for about $.99/lb)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon paprika


  1. Preheat oven to 450 degrees F.
  2. Rinse chicken thoroughly inside and out under cold running water. Remove all fat. Pat dry with a paper towel.
  3. Place chicken into a small baking pan. Rub with olive oil. 
  4. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
  5. Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting 40 minutes, to a minimum internal temperature of 180 degrees F (85 degrees C). Let cool 10 to 15 minutes and serve. 
With about 25 minutes cook time left.... prepare the carrots.....


  • 1 (16 ounce) package baby carrots (sold for just over $2/lb)
  • 2 tablespoons margarine or butter
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt


  1. Rinse carrots. Place in a saucepan and cover with water. Bring to a boil, and cook 10 minutes covered until tender. Remove from heat. Drain. Toss gently with margarine/butter, dill, and lemon juice. Season with salt and pepper. 
* Have VERY picky kids? Bypass the dill and lemon on a portion set aside for the little one. The butter and salt make the carrots taste oh so yummy.

Total Initial Prep time: 10 minutes for chicken. Cook time: 1 hour.
Total time until serving: 1 1/2 hours

* Yields about 8 servings.

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