Sunday Night Dinner - Roast Chicken

When I was growing up there was one thing that we never missed, and that was Sunday Night Dinner. This wasn't a night when you could go to a friends place for dinner, or go to a movie instead. We always ate dinner together on Sundays, and sometimes it was the only time the 6 of us got to sit down and talk. I always remember those Sunday night dinners, and I think that they started my love of cooking. In our house, everyone had a job to do, whether it was setting the table and making the salad, loading and unloading the dishwasher, or washing the pots and pans. I started doing my part during the prep, and my mom called me her little Sous Chef. Now back then, growing up in Sault Ste. Marie (the Soo) I thought it was because we were in the Soo. Not until a few years ago, when I started watching more cooking shows, did I find out what a Sous Chef was! Anyways, I quickly noticed I liked cooking better than cleaning, and here I am now!

I am a firm believer in taking the time to cook and share with friends and family, and now that I'm away from family, I've started my own dinners. While right now it's just the two of us, our friends have become our family, and we share dinner prep and watch a documentary.

But on those nights when I don't feel like entertaining a crowd, I still try and make a nice sit-down Sunday night dinner for Brent and I. This week I made Roast Chicken, mashed potatoes, gravy and salad.

Here are my hints and recommendations when roasting a chicken.

Reebs' Roast Chicken

1 chicken (3.5-5lbs)
1 lemon
1-2 onions, sliced
butter, melted

sea salt and pepper

Remove giblets or whatever, rinse chicken in cold water inside and out, pat dry. Put sliced onions in roasting pan (I use this instead of a roasting rack, cause I didn't have one that fit in the small chicken pan). Place chicken, breast side up, on the onions. Place a few pieces of onion, and half a lemon squeezing it, inside the chicken. Tie the legs and tuck the wings. Brush chicken with melted butter and sprinkle with salt and pepper. Roast in 350 (F) oven, basting occasionally.

How long you may ask, do you need to roast a chicken? Well, the only way to tell when a chicken is cooked through, is with a meat thermometer. A small investment for perfectly cooked meat.


My dad bought me mine for Christmas, and you insert it into the thigh, set the temperature, and then when it reaches 185 (F) it beeps, and you can bet your chicken is well cooked, but let it rest, tented on a platter for 20 minutes before carving.

For great instructions on how to carve a chicken, check out any food website.


The chicken I made was about 3.25 pounds, and was roasted in 350 (F) for about 2 hours. Once the chicken is cooked, don't forget to make the gravy! I was never a gravy person growing up, and wow, have I ever been missing out. Use the drippings from the pan (after removing onions and skimming fat), sprinkle some flour and cook over low heat. Add some chicken or vegetable stock and stir until thickened, adding more flour or cornstarch mixed with water if needed.

While the chicken is roasting, cook some potaotes, throw in some cheese or sour cream, milk, butter, whatever you want, and mash them up. Add a salad and voila, dinner for 2-4, crack a beer, put on some music, and relax and enjoy your feast!



Unexpected Success

You know when you try something wacky in the kitchen and it works, sometimes it's just a way to cook something different, or substitute, or prepare. Anyways, we were trying to figure out how to get the chicken out of the roasting pan with minimal mess, and we discovered a new use for big salad tongs: