If you have ever read this blog before, you know that I am a nut for all things fall! One of my favorite things is a big, hearty, warm dinner!! Use the leftovers for homemade chicken noodle soup. This one sounds like one that my family will love! I hope your family loves it too..... Happy eating Y'all!!!
I will not expense spices/oils since most of us have them on hand. W/C means with coupon.
Roasted Vegetable Chicken
1 (3 pound) whole chicken (On sale $.89/lb) $2.67
salt and pepper to taste
6 whole onions (3 lb bag on sale $1.67) $.84
4 carrots, cut into 2 inch pieces $.45
4 stalks celery, chopped $.50
6 potatoes, peeled (10 lb bag on sale $2.99) $.90
1 cup water
Preheat oven to 325 degrees F
Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly.
Roast at 325 degrees F , basting occasionally, for 2 hours or until chicken is golden brown and tender and juices run clear.
Total Cost of Meal: $5.36
Add take and bake crusty bread (On sale $1.50) Total Cost of Meal: $6.11
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2 comments:
Do you put the onions in whole?
I always half mine or quarter them :)
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