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Easy & Delicious Roast Chicken Recipe

easy & delicious roast chicken

If you’re looking for a really delicious, yet surprisingly simple meal, this post is for you. At $2.49 per pound, chicken is one of the more frugal organic meats, as long as you get the whole bird instead of only breasts. And the best part of the whole chicken is that one bird feeds our family of 6 three different meals! That’s a pretty good use of $12. Here’s the first of three meals I often cook for my family using one $12 chicken.

Easy & Delicious Roast Chicken Recipe

easy and delicious roast chicken recipe

Start with a good quality chicken. I buy organic whole chickens at Costco. At $2.49 per pound, chicken is one of the more frugal organic meats. And the best part of the whole chicken is that one bird feeds our family of 6 three different meals! That’s a pretty good use of $12.

easy and delicious roast chicken recipe-001

Rinse and pat your chicken. Put it in a nice dutch oven with an oven proof lid. I absolutely love my purple Le Creuset. It is my most favorite pot ever. If you don’t have one, I’d recommend getting one  of these dutch ovens some day.

easy and delicious roast chicken recipe-002Add big chunks of root veggies – I like to use onions, potatoes, and carrots. But I’ve also added sweet potatoes and would love to add turnips some day. Season with a good quality salt (like this Real Salt) and pepper, oregano, and add a few glugs of olive oil. I like to buy the organic olive oil at Costco. Cover and bake at 425F for 1 – 1 1/2 hours, or until the chicken reaches 165 degrees.

Yield: 6 servins

Easy & Delicious Roast Chicken

Easy & Delicious Roast Chicken
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes


  • 1 organic chicken
  • 3 cups cubed potatoes
  • 1 large onion, chopped in large pieces
  • 2 cups carrots, sliced in large pieces
  • 3-4 TBS olive oil
  • 1 tsp dried oregano
  • Salt & pepper to taste


  1. Preheat oven to 425 degrees.
  2. Rinse and pat dry chicken.
  3. Put it in a large dutch oven.
  4. Add all veggies and spices.
  5. Drizzle olive oil over chicken.
  6. Cover the pot and bake for 1 - 1 /12 hours or until chicken reaches 165 degrees.


Pick any leftover meat of the chicken bones for use in another meal. Save the bones for making soup broth.

Taco Soup for Slow Cookers

taco soup for the crockpotTaco Soup is one of my go-to meals. When I’m in a hurry and need something that’s quick to throw together, this is it! It’s a classic open can and dump recipe and I’ve shared that version before here. However, I have mostly eliminated canned food from my house, so I’ve had to rework the recipe. As long as I have pre-cooked beans in my freezer, this recipe is pretty quick for me. I usually put it together an hour before I want to serve it.

Taco Soup for Slow Cookers

Recently though, my evening schedule has become really crazy and I need to get things going ahead of time, so I’ve adapted this recipe one more time – to fit in my 6 qt crockpot. This Hamilton Beach 6-Quart Slow Cooker is my work horse! Since I cook mostly from scratch, I really have to rely on appliances that maximize and reduce time I have to spend in my kitchen. If you’re looking for a good crockpot, I really recommend this one.

Regardless of how you make it though, open can and dump, prepare it an hour ahead of time, or make it in your crock pot, the result is one of my kids’ most favorite meals! And bonus! It freezes well, too. 🙂

Taco Soup for the Crockpot

Taco Soup for the Crockpot


  • 1 1/2 lbs ground beef, cooked
  • 44 ounces tomatoes (the equivalent of one quart jar and one 12 ounce can)
  • 3 cups cooked black beans (plus juice)
  • 3 cups cooked pinto beans (plus juice)
  • 1 quart corn
  • 1/2 cup taco seasoning
  • 3 TBS ranch dressing seasoning


  1. Brown the beef.
  2. Add all ingredients to the crockpot.
  3. Stir well.
  4. Cook on low for 6-8 hours or on high for 3-4 hours.
  5. Enjoy!

Nutrition Information:

Serving Size:


Amount Per Serving: Calories: 4330 Total Fat: 203g Saturated Fat: 70g Cholesterol: 522mg Sodium: 9184mg Carbohydrates: 408g Sugar: 79g Protein: 210g

We love to garnish our taco soup with cheddar cheese, tortilla chips, and sour cream! Enjoy!


French Sailor’s Mussels with Fettuccine

A couple weeks ago we headed out to HyVee and they were sampling mussels. I figured my kids wouldn’t like them, but Ben especially wanted to try them. Goes to show I shouldn’t make my own conclusions about what my kids will and will not like! The sample smelled really good, so we headed over to try out the mussels!

Except for Cora, they all said they liked them. And I was super surprised! The chef assured my that mussels are easy to prepare and since they were on sale for $3.99 / lb, I bought two and a half pounds. We’re not huge sea food eaters at our house, so I also got a box of fettuccine. I thought mussels by themselves wouldn’t go over very well, but the recipe the chef made also included a really nice wine/cream sauce which I thought would be wonderful over pasta. So that was my plan.

Well, it wasn’t that hard to prepare, but if you’ve never made mussels before, there are a few steps you need to know about {which the chef neglected to tell me…} 🙂 The chef used the recipe here, and I adapted it slightly to fit my family.

The first thing you need to do if you intend to make mussels, is place them in fresh water. Then you have to scrub and de-beard them.

That little hairy thing sticking out of the mussel is the beard. To remove it, simply give it a twisting yank and it comes right off.

You also want to discard any mussels that are open, cracked, or broken, like this one. I think I found 6-8 in my 2 1/2 lbs that needed to be discarded. Once your mussels are clean and debearded, it’s time to get busy cooking. The recipe goes really quickly, so make sure to prepare everything ahead of time.

Melt butter in a large pan over medium heat and saute chopped onion and garlic. Add half the finely chopped herbs, and season with black pepper.

Add white wine to the butter and herbs,then add the mussels and turn up the heat to high. Cover and let the mussels steam for about 5 minutes, shaking the pan every minute or so to coat the mussels in the liquid.

Remove the pan from the heat, add the cream and the remaining finely chopped herbs. Mix well and enjoy! I served mine with fettuccine, salad, and a wonderful crusty bread.

If you’d like to make this, here’s the recipe.

French Sailor's Mussels with Fettuccine

French Sailor's Mussels with Fettuccine


  • 2 1/4 lb fresh mussels
  • 2 cloves garlic, finely chopped
  • 1 onion, finely chopped
  • 2/3 cup dry white wine {I used one cup to make more sauce}
  • 1/4 cup butter
  • fresh herbs {the original recipe calls for parsley, oregano, and tarragon}, finely chopped BUT I only used tarragon because that's all I had.
  • 4 TBSP half & half {I used a bit more because I wanted more sauce}


  1. Place mussels in water, scrub, and de-beard. Make sure to discard any mussels that aren't tightly closed.
  2. Saute onion and garlic in melted butter over medium heat. Add chopped herbs and season with black pepper.
  3. Add white wine to the butter and herbs. Add the mussels, cover and steam for 5 minutes, shaking the pan every minute to make sure all mussels are coated with the liquid.
  4. Remove pan from heat and add the cream, remaining herbs, and season with salt.
  5. ENJOY!

The verdict? The same kids who thought the mussels were wonderful at the store, didn’t like them any longer at home. Typical, eh? But my husband and I really enjoyed this recipe. The combination of butter, garlic, cream and wine makes everything divine in my humble opinion! I could have used fewer mussels, though. One and a half pounds would have been plenty for us.

Have you ever tried mussels? What did you think?

Linking up: Eat, Make, Grow Thursday;