Roast Chicken

I love providing good food for my Hubs, and anyone else who shows up at our place. I love to grow and eat every kind of vegetable (that is willing to grow in Southwestern Minnesota) under the sun. And, I also like to make from scratch everything I possibly can, if it means it will taste better, be better for us or most importantly I don’t have to go into a grocery store!

On one condition. It had better be easy, because in reality I’m lazy. There I said it.

After a whirlwind weekend of partying nearly until the sun was suppose to come up (but didn’t due to a snow storm) getting stuck on our gravel road in knee deep snow with nothing but my fancy schmancy mules to trudge through the snow with (which ended up with me high stepping through freezing snow a half mile in nothing but my wool socks–don’t try this, you could end up losing your toes!!), and then a little more partying on my birthday day itself. All I can say is that by Tuesday I was pooped!

My parents headed for home on snow and ice packed roads, Hubs stayed home from work since he was busy blowing snow with the tractor and I set out looking for something to make for supper.

I stared blankly into the freezer thinking PB & J sandwiches would do… but then how could I? After Hubs went through all of the stress and work to have a HUGE surprise party for me, he deserved better.

Begrudgingly, I grabbed a frozen chicken, potatoes and a couple onions and headed towards the kitchen.

Once in my kitchen my creativity really didn’t kick it, but I figured a roast chicken would suffice. I didn’t do much to this chicken, but I made sure we ended up with a whole meal in one shot. And low and behold Hubs raved about it for 2 days, which meant I did good, without even trying!

So, the point of this story is: Don’t think you have to create this huge fancy meal (or mess for that matter) to let someone know you care enough for them to NOT feed them PB&J sandwiches!

Recipe follows! xx

Roast Chicken


  • 1 Whole chicken
  • Salt
  • Fresh ground black pepper
  • Smoked paprika
  • 1 Bunch of thyme
  • 4 Cloves garlic peeled
  • 2 Large onion, thickly sliced
  • Olive oil
  • 4 Large potatoes scrubbed and cut into bite size wedges


  • Preheat the oven to 425 degrees F.
  • Rinse the chicken inside and out
  • Dry Chicken with paper towel
  • Liberally salt and pepper the inside and outside of the chicken.
  • Top the chicken with smoked paprika. (I rubbed the salt, pepper and paprika into the whole bird with a clean hand)
  • Stuff the cavity with thyme, 1/2 of one onion, and all of the garlic.
  • Place the potato and remaining onions in a roasting pan or baker.
  • Toss with salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
  • Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.
  • Serve with a fresh salad.



Bethany About Bethany

I am a prisoner of the highway, farmer and lover of Mother Nature, the moon and stars, my long and low, flat-top Peterbilt, chickens, cats, dogs, horses, cooking, photography, tattoos, tea pots and vintage barnifacts…among other things. I’m also a very, happily married, third-generation truck driver. My career choice is both demanding and rewarding, just like most things in life that are truly good.