Herb Roasted Chicken

Whole roasted chicken can be a simple, elegant, and satisfying family meal that requires few ingredients and couldn’t be easier.

I will show you how to use the drippings from the chicken to make a gravy, the perfect accompaniment to any roasted meat.

All you need is a chicken, a few vegetables, and you are on your way to a perfect Sunday dinner.


  • Whole chicken 3-6 lbs. (allow roughly 1lb. per person)
  • drizzle of olive oil
  • 2 large or 3 medium-sized carrots, peeled and roughly chopped
  • 2 celery sticks, roughly chopped
  • 1 white onion, roughly chopped
  • 8 sprigs of fresh rosemary
  • salt & pepper
  • 1 cup of water or white wine
  • 1 tablespoon of butter
  • 1 tablespoon of flour
  1. Preheat the oven to 285° F.
  2. Trim chicken of any excess fat, remove internal packet, wash the inside and out under cold running water, and pat dry.
  3. Lightly oil a roasting tray or large casserole dish with the oil, and spread the chopped carrots, celery, onion, and three rosemary sprigs evenly across the bottom.
  4. Place the remaining sprigs of rosemary inside the cavity, place the chicken breast-side up on the vegetables, and tie the legs together with kitchen twine if you prefer. Drizzle olive oil over the top and rub it in to spread evenly across all the skin.
  5. Season generously with salt and pepper and place in the oven for 35 minutes per pound.
  6. Test for doneness with a meat thermometer. It should read a minimum of 165°F if placed in the thickest part of the breast. If it is not 165° yet, leave it until it reaches this temperature.
  7. Once the internal temperature is reached, turn the oven up to 500° (or the highest setting) for 5-10 minutes to crisp the skin. Pay close attention while doing this.
  8. Remove chicken from the oven, then carefully remove it from the pan or baking dish. Let it sit for at least 10 minutes (30 is better if you have the time).
  9. Carefully pour the drippings out of the roasting tray through a strainer and into a saucepan. Add 1 cup of water or white wine, mix and keep warm on low heat.
  10. In another saucepan, melt the butter on low heat and mix in the flour and cook for 2-3 minutes, being careful to not let the mixture brown.
  11. Stir in the stock into the butter/flour mixture in small increments, stirring after each addition until a smooth sauce forms.
  12. Cook on medium-low heat for several minutes until the sauce thickens enough to cover the back of a spoon.
  13. Slice chicken and serve with the gravy.


The cooking time for the chicken is a rough estimate. It is important to check the internal temperature with a meat thermometer to be sure, as this could pose a safety issue to serve under-cooked poultry.

You can substitute rosemary for any other herb or combination of herbs if you wish. Sage, oregano, and thyme are all great choices.

The longer you let the chicken rest, the juicier the meat will be. The juices will run out of the chicken very quickly if cut while it is still hot inside.

If you try this recipe, let me know in the comments below, and don’t forget to share and subscribe! Enjoy!

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Deep South Corn Pudding

This recipe is adapted from “Potluck Southern Style” by Linda G. Hatcher, published in 1997. I have heard of corn pudding as it is common in the southern US, but I admit that I have never had it until now. This is an easy recipe and very inexpensive to make. Corn Pudding makes a great side dish to any southern style meal.

Ingredients for 6 servings

  • 3 eggs
  • 3 tablespoons all-purpose flour
  • 1 15 ounce can creamed corn
  • 1/4 cup chopped bell pepper (optional)
  • 3 tablespoons sugar
  • 3 tablespoons melted butter
  • Dash of black pepper
  • 1 cup milk
  • 1 small jar pimento, (optional)
  1. Beat eggs well with a wire whisk.
  2. Add flour and corn; beat well.
  3. Stir in bell pepper, butter, black pepper, milk, and drained pimento.
  4. Pour into a buttered 2-1/2 quart casserole dish.
  5. Bake at 350 degrees for 1 hour.


The consistency is similar to a thick custard, and there is a pleasant sweetness from the corn and added sugar. This was very easy to make and you should not have any difficulties with this one. This recipe would make a great side dish for a Sunday dinner or Thanksgiving table. Please let me know if you try this recipe, and don’t forget to share and subscribe! Enjoy!

Brussels Sprouts with Hollandaise

This recipe is adapted from “Country Corn Cooking” published by the Country Corn Festival of Travelers Rest, South Carolina in 1994. Brussels sprouts and hollandaise are a classic combination that can be served in almost any setting, from rustic to fine dining. I like to pair this with steak since the hollandaise also works very well together. 

Ingredients for 8 servings

  • 1 lb. Brussels sprouts
  • 3 Tbsp. butter
  • 2 Tbsp. flour
  • 1 c. hot water
  • 1/2 tsp. salt
  • 1/2 c. white wine
  • Dash cayenne pepper
  • 2 T. lemon juice
  • 2 egg yolks
  1. To make sauce: Melt butter in top of double boiler; add flour and blend well.
  2. Add hot water gradually. Stir continuously until thickened and smooth.
  3. Add salt, cayenne and lemon juice. Hold mixture in a warm sauce pan until ready to serve.
  4. When ready to serve pour mixture over well-beaten egg yolks; stir thoroughly and reheat quickly.
  5. Sauté Brussel’s sprouts in a frying pan with 2 Tbsp. butter and 1/2 cup of wine for about 15 minutes, or until the outsides become dark and crispy
  6. Pour mixture over Brussels sprouts and serve immediately.


The hollandaise sauce in this recipe comes together very easily. There are several different ways of making hollandaise, and this version comes out slightly lighter and not as rich as some of the others I’ve made. There is nothing wrong with this; if you prefer a lighter sauce, this recipe is for you. If you try this recipe, please let me know how it turned out in the comments below, and don’t forget to share and subscribe! Enjoy!