Thursday, December 30, 2010

Hickory Smoked Oven Roasted Chicken

5 lb. whole chicken ($3.45)
2 T. smokey salt ($.05)
2 T. olive oil ($.20)
1/4 C. steakhouse marinade (free after coupons)
1 large onion, peeled and quartered ($.20)
3 cloves garlic, peeled and crushed ($.25)

Rinse and pat dry the whole chicken, remove and discard liver and gizzards (if included).

Rub smoky salt into chicken. Place onion and garlic in the cavity of the chicken. Drizzle with olive oil and cover with marinade.

Grease a baking dish, place chicken (breast side up) in pan and roast uncovered for 1 hour 30 minutes - basting every 30 minutes. Chicken is done when skin is golden and the internal temperature has reached 160. If chicken is golden before the internal temperature reaches 160, cover the chicken for the remainder of the baking time.

** Variation **
Baste with BBQ sauce during last 15-20 minutes of cooking for a BBQ roasted chicken.

Yields = 6 servings
Cost: $4.15
Cost per serving: $.69

1 comment:

  1. This sounds so easy - though I don't have the smoky salt, might mix a little cumin with salt to give it a try. Good ideas here!!