Paprika Oregano Roasted Chicken
I have a thing for roasted chicken. I have already made “Homemade Roasted Chicken” once here at YUM and I will more than likely make it again. I have a knack for making things different and I wanted to share this one because I did make it a little different from the last one. Another thing to notice is that the YUM eating kitchen went live for this one. I did struggle a bit with some body image issues as I posted the bloopers the other day, but you know what? Screw it. If people have a problem with how I look they can click the close button and go watch someone else’s video.
Roasted chicken is such a wonderful meal. We’ll make the roasted chicken and eat it with vegetables. We always have leftovers and can make things like “Great-Grandma’s Chicken and Dumplings.” This recipe was prepared with some “Freezer Potatoes” which I thought was great! Helped to cut down on a little bit of prep time.
With this chickens leftovers we’ll be making homemade chicken and noodle soup and I’ll be adapting my great-grandmas homemade from scratch noodle recipe to make them clean. Be sure to subscribe so you don’t miss those!
Paprika Oregano Roasted Chicken
Ingredients
- 1 large whole fryer chicken
- 4-6 potatoes peeled and quartered
- 3-4 carrots peeled and sliced
- 3-4 radish ends cut and tossed in (optional)
- 1 onion quartered
- 5 cups of water
- oregano fresh
- paprika
- parsley
- salt free seasoning
- pepper
Instructions
- Preheat oven to 350.
- if you have a wire race place that in your roaster pan.
- Pull all the insides out of your chicken.
- Wash your chicken.
- Put chicken on wire rack.
- Surround chicken with potatoes, radish and carrots.
- Put 1/2 onion inside chicken, separate the other half and place with potatoes and carrots.
- Season the chicken with paprika, parsley, salt free seasoning, and pepper.
- Take your 5 cups of water and pour this around your vegetables. This will keep things from drying out and provide you with chicken stock for gravy if you want to make some or a base for soups to create with the leftovers. If you don't plan on having leftovers you still want to add the water so your food doesn't get dried out.
- Using a meat thermometer bake your chicken for 1 - 2 hours depending on size.
You can never have too many chicken recipes! Yours looks delicious. I use veggie too, but this is a first for me to see radishes cooked with the chicken. My hubby loves them, so I will give this a try! Thanks for sharing your recipe!
Oh thank you! And you are very welcome. I started going low-carb when I found out I had PCOS so I had to reduce my potato consumption. I swap them for radishes. I like to use radish when I am cooking roast as well. The radish soaks up the beef broth and it is so yummy! They are pretty good sliced and fried up in a skillet as well.
I’m definitely looking for chicken recipes because whole chickens are only $3 each where I live (way cheaper than the pieces) – I would love to stock up and have different meals from it!
I am going to start cooking more with them. Roasting, sauteing and all those good things. They are fairly cheap here too. I just get so caught up this time of year in canning and dry bean soups that I tend to forget about these gems. I also have a recipe for some vegan (dont let that make you run for the hills lol) vegi burgers that are to die for. I started to dig all these recipes up because I desperately need to change my diet.
I love love love love LOOOOOV making whole chickens. We do so much with them and since we all like different parts it works out well. I also buy the packages of parts and pieces when they are on clearance. I can’t wait for this blog to grow and time to pass to share all that stuff here. I’ve been thinking about merging More to Life with this one so I can make this one personal and not just all about cooking because I feel it will/can help so many people who struggle with the PCOS and other things as well.
Love the looks of this chicken 🙂 Your blog has the right name!
Oh thank you so very much!!
I love roasted chicken but I rarely cook it. I really need to make it a habit because there is so many dishes you can make from it and whole chickens are a better buy for the budget. I love watching your videos. It’s like I’m cooking with you.
I really need to invest in a camera and some editing software. No one should have to sit through 20 minutes of that! LOL I try to make it at least once or twice a month. We just love it.
It does look delicious! Thanks for linking up with the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board!
Thanks Tammy for pinning and the link party!
I love love love a good roasted chicken! It’s always so flavorful and great. I’ve pinned this to our Yuck Stops Here board! Hooray! Thanks for letting me join you ladies!
I don’t know why but roasting a chicken intimidates me, but this makes me want to do it…maybe I will.
As always, thanks for hosting with us 😉 I can’t do oregano, it’s too strong smelling for me and with the hormones and all, I smell EVERYTHING! #yuckstopshere