Roasted Chicken and Cream Biscuits

Once I got through my chicken…uh…issues…I got on with the roasting and biscuit-ing. This was my first time roasting a chicken (I know, who am I!?) and it was SO much easier than I ever thought. I gave myself a little kick in the butt after reading The Kitchn’s Home Hacks: How To Roast A Chicken post. Of course, no meal is complete without carbs so I also decided to try The Kitchn’s Home Hacks: Cream Biscuits to go with my bird.

I don’t have any edits to these delicious recipes…I do have plenty of ideas though!

When it comes to the chicken, you’re basically roasting veggies along with the bird so throw in whatever you like.  Shred the left over meat and make pot pies, enchiladas, soup or empanadas! Add in some bell peppers, pearl onions, maybe even some asparagus?

The biscuits would go well with a savory breakfast or some butter and jam. Maybe stuff ’em with white cheddar and thyme? Asiago and rosemary? Cheddar and bacon bits?!

Either way, these recipes are so easy to execute, it reminds me that there is no reason you can’t have a delicious, fresh meal every night.


Easy Roasted Chicken

Adapted from The Kitchn

One 3 to 4 pound whole chicken, defrosted if frozen
A mix of onions, celery, carrots, and/or potatoes
Olive oil or butter
Kosher salt
Optional Extras: Lemons, garlic, fresh herbs (like thyme, rosemary, or sage) * I used all these and wow, do I advise using them!

1. Preheat the oven to 450°F.

2. Peel and chop your vegetables into wedges and bite-sized pieces. Arrange them in an even layer on the bottom of the pan to make a bed for the chicken. Have a small bowl of salt and pepper ready, with about a tablespoon of salt mixed with about a teaspoon of pepper.

3. Over the sink, slit the plastic wrapping around your chicken (if it’s still wrapped up) and drain out any juices or blood trapped in the plastic. Reach inside the chicken’s body cavity and remove the bag of giblets.

4. Pat the chicken dry very thoroughly with paper towels or a kitchen rag. Make sure to absorb any liquid behind the wings or legs. Blot inside the body cavity too, getting the chicken as dry as you can, inside and out.

5. Rub the chicken with olive oil or butter. Rub the oil or butter all over the chicken, paying special attention to the breast and the drumsticks.

6. Sprinkle the outside of the chicken generously with salt and pepper, and rub a little salt and pepper inside the cavity as well.

7. If desired, stuff the inside of the chicken with halved lemons, whole cloves of garlic, or herbs. Also, stuff fresh sprigs of herbs between the skin and breast meat. *I did this and it made for some really delish flavored meat.

8. Set the chicken breast-side-up on the bed of vegetables. The chicken should be lifted an inch or two above the pan by the vegetables.

9. Put the chicken in the oven and lower the oven temperature to 400°F.

10. Set a timer for 1 hour and go about your business.

11. After an hour, check if the chicken is done by inserting an instant-read thermometer in the meatiest part of its thigh. The internal temperature should be at least 165° for the chicken to be done. If you’re under, put it back in to cook for another 5 to 10 minutes and check it again.

12. Let the chicken rest for about 15 minutes. Carve, and serve.

Cream Biscuits

Adapted from The Kitchn

2 cups all purpose flour
2 1/2 teaspoons sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/2 cups heavy cream (divided)

1. Prep & Preheat: Place a layer of parchment paper across the bottom and up 2 sides of an 8″x8″ pan. Preheat oven to 425°F degrees.

2. Mix Dry Ingredients: In a medium bowl, mix together dry ingredients and stir with a whisk to combine.

3. Add Cream: Stir in all but 1/4 cup cream. Dump onto floured work surface and add remaining cream to the dry bits left in the bowl, scrape out and add to dough already on counter. Knead briefly (30 seconds) until dough comes together.

4. Form Dough: Shape dough into a long rectangle and cut in half length-wise and then cut each piece into 4 pieces horizontally.

5. Bake: Place in oven on middle rack for 15-18 minutes until golden.

Additional Notes
This recipe comes together super quick and because of its cream base, has the ability to hold extra add-ins if you so desire. A cup of shredded cheddar or some chives are nice, but no matter what, this biscuit is prime for a good slathering of butter fresh out of the oven!

3 thoughts on “Roasted Chicken and Cream Biscuits

  1. Looks delicious! Every time I roast a chicken (which is maybe a few times a year to be honest), I always re-realize how simple/delicious it is!

  2. Pingback: Chicken Enchiladas « One Bite At A Time

  3. Hey there, I think your site might be having browser compatibility issues.
    When I look at your website in Opera, it looks fine but when opening in Internet Explorer, it has some overlapping.
    I just wanted to give you a quick heads up! Other then that, amazing blog!

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