Tag: Roast Chicken




I’m visiting my parents this week and one of the perks of going to Rochester is visiting Wegmans. My family has a long history with this store. In the 50s, my paternal grandfather was the meat, fish and poultry buyer for Wegmans.

My father is a retired plumbing and heating contractor and did much work over the years building the many stores that populated the Rochester area. There are now 95 stores, most in Rochester, with stores in a few other states: New Jersey, Pennsylvania, Virginia, Maryland and Massachusetts.

When my girls were young we’d drive up to Rochester to visit Grandma and Gramps. Our lunch stop was at the Binghamton store. The size of the store and variety of items was a great way to exercise the girls after lunch and before driving that last 170 miles. When we got to Rochester, more than likely we stopped again at the Chi-Paul store. Every day while visiting we made a trip to Wegmans. And I have to admit I still love visiting the store, often!


They are such an innovative organization. Take a look at the prepared meals. These are fully cooked that require reheating only. They also sell EZ Meals., which are uncooked, portioned meals you cook in the container. My parents rely on both of these services as Mom really doesn’t feel like cooking much these days. They are 90 and still live in their own home and with the ease-of-use and wide variety, they eat well.


Anyway, we were in Wegmans earlier than expected yesterday because the forecast is for two-inches of snow later. We were planning on picking up a roasted chicken and sides. I was reluctant to get the chicken so early; I prefer to get it closer to dinner, carve, and serve. Then I noticed that they offer a marinated uncooked roaster chicken that you cook in the bag — this I had to try!


It doesn’t get any easier. Preheat the oven to 400 degrees F and place the chicken in a roasting pan, in the bag, stickers and all. Cook for an 1 hour 15 to 30 minutes. Let rest, open and serve. I didn’t realize until I opened the package, they had removed the skin, a bonus as it won’t crisp in the bag. We chose the Lemon-Rosemary Chicken. It was moist and flavorful. The lemon was probably a lemon flavor as opposed to fresh lemon, it was too to be fresh lemon, but still delicious. I roasted some pre-cut butternut squash and Cipollini onions and we also had asparagus. It was delicious and super easy. Another benefit is the aroma of the roasting food, which I love.


As much as I’ve appreciated Wegman’s over the years, these new innovations are a big relief since I live almost 400 miles away from my parents and can’t physically check on them as often as I’d like. I don’t worry about their nutrition or how they manage their meals.

One-Pot Chicken Dinner

This may be the best chicken I ever made! I used a peculiar method of mixing two totally incompatible cooking techniques: roasting and braising. Crazy right? But it worked. And, it’s a One-Pot Chicken Dinner!

Nothing is more satisfying than making a meal in one pot. A One-Pot Chicken Dinner is even better! Cooking the chicken on the bone with the skin on creates a very moist chicken. And using a herb butter mix and both under and over the skin of the chicken delivers outstanding flavor.

I’ve recently come across a few recipes for roasting a chicken in a heavy-duty pot such as a LeCreuset Dutch oven, which is an iron pan with an enamel coating. An excellent braising vehicle. The idea of using it to roast seemed a bit odd at first. Usually you want a roasting pan that has lower sides to allow the heat to reach the chicken and brown the skin. The problem with this method is that the breast is done before the thigh meat and continued cooking makes the breast meat dry.

It’s Really an Uncovered Braise

I thought I’d give this method a try and see what happens. My take is that it’s an “uncovered braise.” Leaving the cover off allows the top to get some color, but the cooking environment is still quite moist and the skin doesn’t crisp all over like a roasted chicken. However, the flavor and the moistness of the chicken is by far the best I’ve ever had! And, most importantly both the thigh meat and the breast are done at the same time. The intensity of the heat from the high sides of the pot accomplishes this beautifully and those high sides also keep moisture in the pot, preventing the chicken from drying out. A win win!


I chose to use a lower cooking temperature than I saw in some recipes. I did start out at 475 degrees F for the first 20 minutes. The chicken gets a little color on the top and the pan heats up quickly. I then chose 300 degrees F for the cooking time vs. 350 degrees recommended in other recipes. This is more of the braise approach – low and slow.

Add vegetables to this for a one-pot dinner. Start with onions and garlic as the base, some thinly sliced red potatoes and anything else you like. I included some chopped chard, both stems and leaves. Don’t forget some fresh herbs, such as rosemary, thyme and/or parsley, salt, and pepper.DSCN5066

Rub a combination of melted butter, more of the herbs, garlic, lemon zest, salt and pepper under and over the skin and pop a quartered lemon into the cavity with a little salt and pepper.


Cooking the chicken on top of the vegetables and letting all the flavors marry is a wonderful way to get dinner done in one pot. Check to make sure your potatoes are completely cooked. If not, finish on the stovetop while the chicken rests and then stir in the coarsely chopped chard leaves to wilt.


Place the vegetables on a warm platter and top with the carved chicken.

The entire recipe can be prepared in advance, just take it out of the refrigerator an hour or so before roasting to let the pan warm up or add 5-7 minutes to the initial cooking time.



One-Pot Chicken Dinner

Nothing is more satisfying than making an entire meal in one pot. A One-Pot Chicken Dinner is even better! Cooking the chicken on the bone with the skin on creates a very moist chicken. And using a herb butter mix and both under and over the skin of the chicken delivers great flavor.

  • Author: Trish Lobenfeld
  • Prep Time: 30 mins
  • Cook Time: 80 mins
  • Total Time: 1 hour 50 mins
  • Yield: 8 portions 1x
  • Category: Chicken
  • Method: Roast/Braise


  • 2 bunches rainbow chard
  • 1 tablespoon unsalted butter or olive oil
  • 1 large onion, sliced
  • 3 large red potatoes, thinly sliced
  • 4 cloves garlic, sliced
  • 2 tablespoons chopped rosemary
  • 1 tablespoon chopped thyme
  • 1 tablespoon chopped parsley
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground pepper
  • 2 tablespoons melted butter
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped thyme
  • 2 tablespoons chopped parsley
  • 3 cloves garlic, minced
  • zest of one lemon
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 three to four pound roaster
  • coarse salt
  • freshly ground pepper
  • 1 lemon quartered
  • Garnish
  • More freshly chopped herbs


  1. Preheat the oven to 475 degrees F.
  2. Wash the chard and separate the leaves from the stems. Trim the stem bottoms and mince. Roughly chop the leaves and save for later.
  3. Grease the bottom of the pan with the butter or pour in the oil.
  4. Add the chard stems, onion, potatoes, garlic, rosemary, thyme, parsley, salt and pepper. Toss to combine.
  5. Combine the melted butter, rosemary, thyme, parsley, garlic, lemon zest, salt and pepper. Lift up the skin and using one-half of the butter mixture rub all over each breast and on the legs and thighs. Rub the remaining butter on the outside of the chicken.
  6. Sprinkle the inside of the chicken with a little salt and pepper and stuff in the lemon quarters.
  7. Tie the legs and place on top of the vegetables.
  8. Place the chicken in the preheated oven and roast for 20 minutes. Reduce the heat to 300 degrees F and cook for another 25-30 minutes per pound. The internal temperature of the chicken should register 170 degrees F.


The recipe can be prepared in advance, just take it out of the refrigerator an hour or so before roasting to let the pan warm up or add 5-7 minutes to the initial cooking time.




Lemon-Tarragon Rotisserie Chicken

Roasted Chicken

I purchased a rotisserie several years ago, which I love, especially for poultry. The rotisserie self bastes and browns evenly all over. Delicious. One of my favorite rubs for chicken is lemon and tarragon. Try this Lemon-Tarragon Rotisserie Chicken, it’s moist and flavorful. You won’t be disappointed.



Lemon-Tarragon Rotisserie Chicken

A rotisserie self bastes and browns evenly all over and with a lemon tarragon rub, this Lemon-Tarragon Rotisserie Chicken is moist and flavorful.

  • Author: Trish Lobenfeld
  • Prep Time: 30 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 portions 1x
  • Category: Chicken
  • Method: Roast/Rotisserie



1 four- to five-pound whole roasting chicken
1 ½ teaspoons Kosher salt, divided
1 teaspoon freshly ground pepper
½ cup chopped fresh parsley
¼ cup chopped fresh tarragon
10 garlic cloves, minced
zest and juice of 1 small lemon
1 tablespoon extra-virgin olive oil


Remove giblets from the chicken and either toss or freeze for another purpose.

Place the chicken on a cutting board and pat with paper towel inside and out to remove excess moisture.

Slip your fingers under the breast and wiggle them until the entire skin separates from the flesh. Then take your fingers and run them under the thigh and leg skin. If the skin rips a bit, don’t worry, you can fix it with a couple of toothpicks. Repeat on the other side.

Season the cavity with ¼ teaspoon each salt and pepper.

Combine the parsley, tarragon, garlic, lemon zest and juice, olive oil, 1 teaspoon salt and ½ teaspoon pepper together in a small bowl.

Take 1 tablespoon of the mixture and place inside the seasoned chicken cavity and rub it around.

Scoop one-half of the mixture onto one side of the chicken and using your fingers, spread evenly over the breast and down onto the leg and thigh. Repeat on the other side.

Tie the chicken and season with remaining salt and pepper.

At this point you can either cook the bird or wrap it in film and store it in the refrigerator until dinner.

Rotisserie Method

Take the chicken out of the refrigerator 30 minutes before cooking.

Place the chicken on the skewers and into the rotisserie. The rotisserie cooks faster than the oven, about 45-50 minutes. Internal temperature should read 175ºF.

Oven Roasting Method

Preheat the oven to 375 degrees F.

Place the chicken on a roasting rack in a roaster.

Roast for an hour and ten minutes, check internal temperature, and adjust time, if necessary.


To repair ripped breast skin, just pull the skin together and weave a toothpick through one side and then the other.