{Home} Uhhhh....a chicken!

If you're wondering about the title of this post, then, yes, there is a story behind it.

Once I was teaching a kids' Wednesday night Bible class at church (I think it was 1st and 2nd graders), and I was telling them about when God told Solomon to ask for anything he wanted, and Solomon wisely chose "wisdom." I went through the whole account, then we had a game or snack or something, and then, before they left, I was going to ask them some review questions. Here's what followed:

Me: So what did Solomon ask God for?
Kids: {Blank stares}
Me: Come on, don't you remember? What did Solomon ask God for when God told him he could have anything?
Little Wiseguy: Uhhhh..... a chicken!?
{After I picked myself up off the floor where I collapsed in laughter and near-tears.)
Me: No, it was wisdom. Wisdom. See you next week..... {sigh}

Anyway. I hope something stuck at some point.... At any rate, that has nothing to do with today's post, really, except for the fact that I have a tasty chicken recipe for you. I'm calling this recipe the

Uhhhhh.....a Chicken!?! Recipe

  • a whole chicken (3-4 lb.)
  • 8-10 red potatoes
  • 2-3 stalks celery
  • 1 lemon
  • 2-3 carrots
  • 1 white or red onion
  • 3-4 cloves garlic
  • 2-3 T. olive oil
  • rosemary (2-3 sprigs fresh, or 1-2 T. dried)
  • thyme (1-2 T.)
  • sage (1 T.)
  • coarse sea salt
  • freshly ground pepper
I've always been a little intimidated by dealing with whole chickens, normally opting for the packages of boneless chicken breasts. However, since this whole chicken was about half the price of the package of breasts, I decided I'd give it a whirl. It actually turned out much easier than I expected.

First, preheat your oven to 450 degrees F.

Next, remove the package of icky things that they stick down inside the chicken. If you're a real go-getter and don't mind eating that stuff, save it for whatever people do with those things. (ICK!) Mine went straight into the garbage. Sorry. Next I gave my chicken a little rinse in the sink because it seemed the thing to do, then I patted it dry with paper towels (I read that this makes the skin develop a pleasant crispiness to it, and it did.)

Wash and coarsely chop all of your veggies. Combine your olive oil, spices, salt, and pepper, then rub this mixture all over the chicken. You can toss the veggies in a bit of the oil as well to keep them from sticking.

Stuff a couple handfuls of your veggies down into the cavity of the chicken. (Go ahead, it's not going to kill you!) Make sure you get some of the garlic, onion, celery, carrots, and lemon in there - potatoes, not so much. I placed a couple of lemons on top of the bird as well, then nestled it down (breast side up) on a bed of the leftover veggies in a large roasting pan with a lid. You can truss up the legs and tuck the wings under if you want, but I just let them do their own thing...

Cover it up, and then pop it into your preheated oven for an hour to an hour and fifteen minutes. You may need to shorten or lengthen the roasting time, depending on the size of your chicken. Use a meat thermometer stuck in the thickest part to make sure it's done - it should read 165 degrees F. I removed the lid of the roasting pan about 3/4 of the way through so that the skin would develop a nice, golden crust.

Once you bring it out of the oven, it's important to let the meat "rest" before cutting into it. Let it sit for 10-15 minutes - this gives the juices time to redistribute throughout all the meat and keeps it from getting dried out.

Once we picked all the meat off that we wanted, I used the carcass (don't you like saying that word?) to make homemade chicken stock, which became homemade chicken soup the following day. It was very tasty, and I felt like quite the chef... so easy!

I hope you enjoy the recipe, and by the way, happy fall!


  1. LOL So glad you posted this recipe! It looked so good when I saw you post it on Instagram! :)

    1. Well, that picture got several likes, so I thought some people would like to have the recipe! ;o) I hope you enjoy it! It was really good when we had it, and the chicken was so juicy! Yum! I'll definitely be making it again...

  2. Thanks for the cute story and thanks for the recipe. I have Cornish game hens on hand, I'm going to try the recipe with those. I'll let you know how it goes....lol

  3. do you think all this would go well in a crock pot also??

  4. do you think that this would work the same in a crock pot as well with a little chicken stock??

    1. Brandon - I think it would be fine in a crock pot... Just make sure you're cooking it long enough -(probably around 3-4 hours on high or 7-8 hours on low, depending on the size of your chicken) - you can use a thermometer to make sure that it reaches an internal temperature of 165°F to see when it's done. Good luck!


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