May Budget Week! Monday: Simple Roast Chicken

This week of May I'm dedicating to Budget Week.  Why?  There are hardly any good buys this week at the stores, so it's time to get frugal.  I'm doing my best to find healthy meals for cheap prices, but a few "little too good for you" dishes found their way into my menu this week.  Couldn't help it...they sounded so darn good!  All new recipes again this week...can't accuse be of being boring!  LOL  Looking forward to a great week of food...and the low price tag!


Okay, so don't let the title fool you (or the ingredient list)  I put Simple for the sole reason, that it is...very simple to make.  But the flavors are killer and the bird will be moist and juicy.  You can't get more budget friendly than buying a whole bird.  Throw your chicken in the oven...let'er cook.  Then carve and serve with your fave side dish.  I'm going to make a blue potato and corn hash (corns on sale).  Yum!  

Simple Roast Chicken


Ingredients:

• 1 (3 pound) whole chicken, giblets removed
• salt and black pepper to taste
• 1/2 tablespoon onion powder, or to taste
• 1/2 tablespoon garlic powder
• 6 cloves of garlic smashed
• 1/2 cup margarine (or butter), divided
• 1 stalk celery, leaves removed
• 1 spring of rosemary

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion and garlic powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior and lift the skin and slide some of the butter underneath (makes crispy skin!). 
3. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.  Followed by the smashed garlic and rosemary sprig.  
4. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Baste chicken every 20 minutes.  Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Fresh Corn and Blue Potato Hash

Manchego  cheese can be pricey...so you could sub Parmesan, but it won't be quite as rich.

1. 1 pound small blue potatoes, or other small, slightly waxy potatoes
2. Salt and freshly ground pepper
3. 1 cup fresh corn kernels (from 2 ears)
4. 1 1/2 tablespoons vegetable oil
5. 3 cups baby spinach leaves (2 ounces)
6. 3/4 cup shredded Manchego cheese (1 1/2 ounces)

1.     In a medium saucepan, cover the potatoes with water and bring to a boil. Add a large pinch of salt and boil over moderately high heat until just tender, about 15 minutes. Drain the potatoes and let cool, then quarter them.
2.     Meanwhile, in a small saucepan of boiling salted water, cook the corn until crisp-tender, about 3 minutes. Drain and pat dry with paper towels.
3.     In a large skillet, heat the oil. Add the potatoes and cook over moderately high heat until browned on the bottom, about 5 minutes. Add the corn and cook until lightly toasted, about 3 minutes. Season with salt and pepper. Add the spinach and cook, tossing, until wilted, about 1 minute. Remove from the heat. Sprinkle the Manchego over the potatoes and stir twice, then transfer to a platter and serve.

*Note, I couldn't find blue (purple) potatoes anywhere, so I subbed red.  Still very good, but would have loved the purple color.  Next time!

potatoes and corn getting brown

spinach added

delicious, tasty finish!