Every Sunday morning when I get up – even before I put on a pot of coffee – I put in a chicken to roast for the week.  It usually winds up in sandwiches for the mister or chopped into my lunch salad but I’ve also been known to toss it with pasta for a quick dinner. 

Why?  Well, setting aside the fact that there is nothing that tastes quite as yummy as a roast chicken, they’re not only cheaper than any deli-sliced chicken they’re also not laden with salt and preservatives, so loads healthier for you.

So, try it.  Next week, go out and buy yourself a whole chicken, then pop it in the oven to roast, let it cool and shred it into a zippy bag, then enjoy it all through the week. 

Reds’ Weekly Roast Chicken

  • 1 whole roasting chicken
  • 1 large onion, trimmed, peeled and sliced into 1/2″ thick slices
  • 2 carrots, trimmed and cut on the diagonal into 2″ pieces
  • 2 ribs celery, trimmed and cut into 2″ pieces
  • 1 lemon cut lengwise into quarters
  • garlic oil, salt and pepper

Preheat the oven to 350 F.  Line the bottom of a roasting try with the carrots, celery and onion and place the chicken on top of it so that it doesn’t touch the metal.  Place the quartered lemon inside the chicken then drizzle the top with a little garlic oil.  Season the chicken with the salt and pepper, then put it in the oven to roast until it reaches 160 F with a thermometer (usually between 90 minutes to 2 hours, depending on the size of your chicken).

If you’re REALLY feeling ambitious, pour a cup of white wine in the base of the roasting pan, then, when the chicken is done, save the juices to make gravy.  You can put the gravy in the freezer for another day or use it if you make chicken breasts during the week.