REAL Housewife | REAL Cooking: Roast chicken – A great go-to meal!

Anyone who cooks has a few meals that they consider their “tried and true/go-to meals.” And for each person, those meals vary. One of my go-to meals is Anne Burrell’s Braised Short Ribs with a Potato and Celery Root Puree. While I simply love that meal, it’s one that requires time and some prep. When I think about a true last-minute meal, I think about roast chicken. Over the years I’ve made many a chicken, and now that I have these amazing ovens I can even do a rotisserie chicken. But a roast chicken is one meal that anyone can make and everyone loves!

You can search the Internet and cookbooks for roast chicken recipes and everyone has their own way to season and cook it. I’ve tried many different recipes and while I may change up the spices from time to time, I prep and cook it the same way each time.

I am a huge fan of cooking your main dish and side dish at the same time…and with a roast chicken you can do just that! Instead of roasting the chicken on a rack or just in the pan, I like to roast potatoes, onions and carrots under it. Doing this not only gives you an instant side dish, but it also flavors the juices that drip from the chicken making for a fantastic pan drippings gravy!

Just as there are different ways to season roast chicken, there are a few other ways to add flavor. Depending on who is coming for dinner I will either make an herb paste with butter or olive oil. (Truth be told I prefer the butter…but not everyone does. I know…those people are crazy!) In that herb paste I use whatever I have on hand. During the summer I have fresh thyme and rosemary in my backyard so those normally go in along with kosher salt, crushed red pepper and minced garlic. Like I always say, the great thing about cooking is you can make it your own! Add whatever you have, or whatever you think might taste good. And you can also stuff the cavity of the bird with lemons, onions and herbs to help perfume the meat from the inside while it’s roasting.

I don’t know about you, but my mouth is watering as I’m typing this! So what do you say…shall we get to the recipe?

~The Recipe~

– 1 whole chicken
– Kosher salt
– Fresh ground black pepper
– Crushed red pepper flakes
– Chicken stock (for cooking and the gravy)
– 1 lemon
– 2 onions (I used yellow onions)
– 2 1/2 lbs Yukon gold potatoes
– 3 medium carrots
– Fresh thyme
– Fresh rosemary

For the herb/spice/oil mixture:
– Olive oil
– Fresh thyme
– Fresh rosemary
– Crushed red pepper flakes

For the gravy:
– All purpose flour

**Remember, you can add or subtract things from this recipe. If you don’t like spicy, don’t add the red pepper flakes. You can substitute butter for olive oil, or even use a spice rub you like. Make it your own.**

I truly hope you enjoy this recipe! Try it out, experiment with it and let me know what you think! Oh! And don’t forget to save the carcass for chicken stock! Let it cool, toss it in a zip lock bag and toss it in the freezer for the next time you make stock!

I’m going to share a little gravy secret with you…right before I serve it, I add a pat of butter and a pinch of sugar and mix it in. The butter just takes it to the next level…and the sugar kind of rounds out the salt and the spice in it. Try it…you’ll love it!

After eating dinner tonight Michael told me that the chicken was fantastic! I could hear that after every meal, and I would never tire of it!!

For more recipes or to read my blog, go to

Until next time…Keep Cooking!

– By Brian Baisch

About me: As a gay man I’m not your typical housewife…I have a husband, two dogs and chickens. Through blogging and YouTube videos I share my love of cooking while running a household that seems more a bed & breakfast in the middle of a urban farmyard.

  1. Brian, This is SUCH an inviting recipe! For ten years my husband did ALL the cooking; and I have recently taken over that mantle.

    Your husband is so lucky! because coming up with creative, dinner party worthy meals, year-after-year, isn’t that easy,

    Thank you for posting. I found your recipe in ‘My Edmonds News’ and immediately made a copy so I can it try out THIS week.

    1. I’m so happy that you are getting the opportunity to take over the cooking! And I can’t wait to hear how the chicken turns out for you! I agree, finding or coming up with dinner party worthy meals isn’t easy, but that’s the fun part for me! Thanks for your comments!!

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