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Dinner for Under Ten Bucks!!

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In need of a quick, inexpensive meal for tonight? Let Susannah Locketti come to the rescue!


This hearty and rustic recipe couldn't be easier. Whole chicken is roasted to keep the costs down in the meat department. Whole chicken runs between .99 cents and $1.29 per pound as opposed to boneless skinless chicken breast which runs $1.99 per pound on sale to over $4.00 when not on sale. Potatoes and carrots are available year round inexpensively which make them a great anytime choice. Not to mention, roasting and prepping simultaneously saves time and makes this an easy and elegant dish to whip up.

Easy Roasted Chicken with Potatoes and Carrots
Serves 4-6 depending on appetite

1 whole roasting chicken (about 6 lbs)
4 large potatoes, washed
4-6 carrots washed and peeled
¼ cup olive oil divided
Salt, pepper and dried or fresh herbs on hand

Preheat the oven to 350 degrees. Rinse the chicken, pat it dry and place on a roasting pan. Brush the chicken with 1 tablespoon of the olive oil and season with kosher salt, black pepper and any dried or fresh herbs you have on hand.

Roast the chicken on the upper rack. Meanwhile, quarter the potatoes. Trim and quarter the carrots into long spears. Place the potatoes and carrots on a shallow roasting pan, toss with the remaining 3 tablespoons olive oil and season with kosher salt, black pepper and any additional herbs if desired. After the chicken has cooked for at least an hour, place the vegetables on the lower rack and cook another hour or more until the timer pops on the chicken (or until a meat thermometer reads at least 165 degrees). Remove the chicken from the oven to rest for 20 minutes while you keep the vegetables cooking in the oven if they still need additional time. Season with additional kosher salt and pepper if needed.

Eco-easy Tip: To make homemade broth with the leftover body of the chicken, simply place the chicken in a large stock pot of salted water (about 16 cups) and boil the chicken for at least an hour. Strain the chicken from the broth and freeze the broth in reusable containers for easy defrosting. I like to pick through the chicken meat and add it back ½ of the broth for a homemade chicken noodle soup base.

next: Kids, Don't Run with Chopsticks!
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