Roast chicken has become one of our favorite dishes – even though we have a go-to recipe, it never hurts to branch out a little bit. This is based on a Giada recipe, but we’ve added a few of our own twists.
One 4-5 pound chicken $3.20
1 orange $0.39
1 lemon $0.30
4 cloves garlic $0.40
2 cups chicken broth $0.08*
1 tablespoon salt $free(ish)
1 tablespoon pepper $free(ish)
1 teaspoon dried orange zest $0.10
3/4 cup orange juice $0.18
1 tablespoon thyme $0.10
1 tablespoon oregano $0.10
Total cost: $4.85
Preheat the oven to 400 degrees. Prepare the chicken broth and let it cool if necessary.
Rinse the chicken and remove the giblets. Place the chicken in a glass baking dish. Pat the cavity dry with a paper towel. In a small bowl, combine the thyme, orange zest, salt, and pepper. Rub the spices in the cavity and over the whole chicken.
Mince two cloves of the garlic and rub the garlic inside the cavity. Cut the orange and lemon in half and juice them in an old-fashioned juicer. Cut the remaining peels in half and stuff those inside the cavity. Pour one cup of the cooled chicken broth in the baking dish.
Put the chicken in the oven and roast it for one hour to 75 minutes, basting every fifteen minutes or so. Add more broth if the pan begins to look dry. The chicken is done when a termometer reads the temperature of the inner-most thigh at 170 degrees.
When the chicken is done, place the bird on a platter and tent it with aluminum foil. Get all of the drippings from the pan and put them in a saucier. Combine with the orange juice, reserved juice from the citrus, and the oregano. Mince the other two cloves of garlic and throw those in as well. Reduce this on medium-high heat until only about 1/2 cup – 1 cup is left. Provide this on the table for folks to pour over their chicken. ENJOY!
*One cheaper and tastier way to enjoy chicken broth is to make your own. Start with the bones of this chicken. The price quoted here is the price for chicken bouillon – not quite as tasty, but very frugal.