I was very excited to take advantage of the a deal I found on Whole Foods blog The Whole Story that told about a one day organic whole chicken deal. Each was only $1.69 a pound and these had never been frozen either — great! I purchased 4 from the butcher counter thinking that was all I had room for in my drawer freezer;( but now I’m wishing I had one more!! I knew I would use them — we can always eat chicken. But hadn’t really formulated a plan (I’m not good at the meal planning concept more than a day or two at a time!) other than seasoning them and putting them in the freezer. But then it hit me — Sunday dinner chicken. My family wasn’t really a meal planning type either — more of a what do we feel like tonight or more often what do we have time to make for dinner tonight. So that is what I know and though I love my freezer meals it is still a process of pulling out a meal from the freezer not planning ahead. Growing up we rarely had that traditional Sunday roasted chicken meal that I’ve seen on so many movies. But I love the concept and with 4 seasoned chickens what better time to begin a tradition!
In keeping with my non-planning, non-conformist self I couldn’t season them all the same way — had to try 4 different oil/spice pairings. I plan on roasting them all at 250 for 4 hours with some sort of potato or root veggies surrounding them.
I went with 2 traditional type flavorings and 2 non-traditional flavorings for a whole roasted chicken. Thanks to Wildtree’s pre-blended spices and flavored Grapeseed oils it took me no time to rub these chickens down. And since I got them from the butcher counter I just re-wrapped them in the butcher freezer paper, labeled them and put them back in the freezer (well except for tomorrow’s chicken ~ it’s in the roasting pan in the fridge). Here are the recipes —
Mix oil and spice blend and rub chicken inside and out including under the breast skin.
Rotisserie Chicken: Mix 2 TBSP Butter flavored GSO with 2 TBSP WT Rotisserie blend. We’ll be eating this one tomorrow! We love rotisserie flavored chicken and it was one of the two flavors that smelled best to me even on raw chicken. This will be a simple potato, onion and carrots accompaniment since that is what I have on hand and well … it seems traditional as well;)
Butter & Herb Chicken: Mix 2 TBSP WT Butter flavored GSO with 2 TBSP WT Herb Grilling Marinade (this is a traditional style poultry seasoning). I saw a recipe on that same Whole Foods blog that use yellow beets roasting in the pan and may add some squash and zuchinni. May try to find some of those with onion for this one and serve with my mom’s traditional herb crouton stuffing. I’d give you the recipe for that but haven’t called her for it yet;) I know I need croutons and sage — but not sure on the rest.
Basil Pesto Chicken: Mix 1/3 cup WT Basil Pesto Blend with 1/4 cup warm water. Let water absorb to rehydrate BP blend. Add 2 TBSP WT Basil Pest GSO. Definitely have to serve this with linguini!!! I’ll probably use my go to basil pesto recipe for over the noodles: 1 TBSP Basil Pesto GSO, 1 cup grape tomatoes (halved) and several handfuls of spinach — heat til spinach wilts.
Lemon Rosemary Chicken: Mix 2 TBSP Lemon GSO with 2 TBSP WT Lemon Rosemary blend. This one smelled AMAZING!!! I’ll fill the cavity with quartered lemon when roasting. Not sure of a side dish yet because this one deserves finding something special.
Look at me with a meal plan!!! And my hope is that we can use the leftovers for some quick and easy stir fry, shepards pie, pot pie and pasta meals later in the week also.
Do you have a traditional Sunday meal?