I was shopping for chicken tenderloins in a package. High protein, low fat— They are delicious marinated and thrown on my indoor grill.

However, this package of eight tenderloins was about ten dollars (US) when a few weeks ago it was six dollars. I passed by considering instead cutting up breasts into smaller portions to save money. While browsing I noticed that whole five pound fryer the same price as the tenderloins. Wow. I decided to make a menu change and stretch my protein dollars a bit more.

A fryer will cut into two of each breasts, thighs, wings and legs and will easily feed a family of four or five. My husband and I can eat on one chicken for three meals and a snack or so. Cutting up a raw chicken can be a little overwhelming for some, and by roasting the whole chicken the various parts are more easily — well — parted.

Pulling from one of Ina Gartin’s recipes, which I modified, I carefully rinsed the chicken, disposed of the giblets (which could be simmered for broth if desired), and patted the chicken dry inside and out. **Always rinse your chicken in a clean container, wash your hands thoroughly after handling, and clean your surfaces which may be exposed to raw poultry with a sanitizing liquid.

To roast the chicken, you need the following:

A 12” black skillet (or a skillet that will allow for approximately 2” clearance from the chicken and the side of the pan. She doesn’t want to be crowded.)

Olive oil

One lemon (peeled and cut in half)

One medium onion (peeled and cut in quarters)

Fresh or dry herbs* to taste depending on availability

Black pepper

Salt

Garlic (I use chopped garlic in oil that I can squeeze out of a container)

Smoked paprika

*Suggested herbs are thyme, rosemary, parsley, oregano or any other herbs you are fond of. I had lemon thyme in the garden and regular thyme, so I used these fresh. If you use dried herbs, remember they are concentrated, so fewer amounts are necessary.

Preheat oven to 425º.

Place the chicken in the skillet. Rub the exterior of the chicken with olive oil and sprinkle with salt and pepper. Squeeze the juice from lemon over the chicken. Add chopped garlic and massage it around on the skin. Sprinkle the herbs and smoked paprika and pat them on to make sure they have adhered to the skin. You can lift the skin and put herbs underneath the skin as well, if desired.

If using fresh herbs such as thyme or rosemary, I place the stems of the herbs inside the cavity of the bird, along with onion and squeezed lemon.

Place the skillet in the oven for 30 minutes, then spoon pan juices over the top of the chicken. Lower the heat to 375º and cook for an additional hour or until it reaches 165º. Check the temperature to make sure it is at least 165º at the thickest joint and the deepest part of the breast.

If your chicken is browning too quickly while not reaching temperature, tent it with foil until it reaches 165º.

Allow the chicken to rest for 15 minutes before separating it into separate pieces for serving. I usually separate the wing from the breast and cut each breast into two pieces and separate the legs from the thighs. Any extra meat I pull off the bone and add it to the platter for those who don’t prefer eating whole chicken pieces. Don’t forget to pour the delicious pan drippings over the chicken. So much wonderful flavor!!

This is truly a money saving way to have a delicious and healthy meal. Remove the skin if you wish to eat lower fat. I served this roasted chicken with roasted brussels sprouts with a bit of bacon and red onion, roasted sweet potato medallions and tomatoes (from my garden) and okra. It was a wonderful summer dinner and my husband loved every bite.

Look for my roasted sprouts recipe in another blog.

As always— Bon Appetito! Happy Summer!

Your Black Skillet Cooking Iron Maiden

Kim Orsini

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