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Oven Roasted Whole Chicken, Green Beans and Mashed Potatoes (with Chicken Stock)

Oven Roasted Whole Chicken
Yield 4 servings (plus 4 for leftover dish)


1 whole chicken (3 to 3.5 pounds), rinsed and pated dry
1 tablespoon favorite seasoning mix
Canola oil
1 instant read meat thermometer


Preheat oven to 350 degrees. Place whole chicken in a roasting pan breast side up. Lightly drizzle whole chicken with canola oil. Sprinkle chicken with seasoning and rub to coat evenly. Roast whole (thawed) chicken for 20 minutes per pound, plus an additional 15 minutes for a total of 1 hour and 25 minutes. Insert instant read meat thermometer into the inner thigh of the bird, all the way but not touching bone. The Insert instant read meat thermometer should reach 165 degrees when done. After the proper temperature is reached let chicken cool for 15 minutes before cutting it into servings.

To serve chicken, with a sharp knife remove wing/ drumettes all in one piece, repeating on the other side. Next remove leg quarters cutting from the top down though the thigh, repeating on the other side. Lastly the breasts are separated by a keel bone. Run your knife down along one edge of this bone, then up and around the wishbone, and the breast half will come off in one piece. Repeat on the other side.

After serving chicken, remove all meat from bones and utilize any leftover chicken meat for another recipe.

Save chicken carcass/ bones to make chicken stock.

Chicken stock recipe

Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add ½ cup each diced celery, onion and carrots. Season the stock lightly with salt and pepper. Bring to a boil and than reduce heat a simmer. Simmer uncovered at least 2 hours; skim off the foam that comes to the surface. Remove the bones and strain the stock. Cool stock completely.

Greek Style Green Beans
Yield 4 Servings


½ lb green beans
2 tomatoes, diced
¼ onion, diced


Wash and trim ends of green beans. Pre heat a medium sized sauté pan to medium heat. Add one tablespoon of canola oil to pan. Add diced onion and cook until just brown. Add green beans to pan and cook for about 4 minutes. When green beans are crisp tender, add tomatoes and sauté for another minute. Season with salt and pepper. Serve warm.

Home Style Mashed Potatoes
Yield 4 Servings


4 large baking potatoes, quartered
1 cup milk
Salt and pepper to taste


Bring a pot of lightly salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Using a potato masher or a large fork, slowly add milk into potatoes until and mash until the desired consistency. Season with salt and pepper to taste.

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