Sunday Snippets: A Catholic Carnival (October 10)

Here are my contributions for this week’s Sunday Snippets (hosted at RAnn’s blog):

Sunday: I shared a couple of personal angel stories since we recently celebrated the feast of St. Michael and our Guardian Angels.

Monday: My recipe for the week was a simple and delicious roast chicken.

Tuesday: For Top Ten Tuesday, I gave ten hostess gift ideas.

Wednesday: For Wordless Wednesday, I showed off the red velvet cake I made at the request of my husband.

Thursday: I shared my entry for the Simple Woman’s Daybook.

Friday: For Fearless Friday, I offered (and ask for) prayers for patience and gentleness.

A Simple Roast Chicken Recipe

Roast Chicken

Roast chicken is regularly on the menu in our family. It is so good and good for you. The recipe I follow is loosely based on the directions that were on the whole chickens I got at Walmart when I lived in Ohio. It makes a moist and perfectly delicious roast every time! Enjoy!

Recipe: Roast Chicken


  • 3-4 lb whole chicken
  • olive oil
  • salt, pepper
  • garlic powder
  • parsley (dried or fresh)


  1. Preheat oven to 425°.
  2. Wash inside and outside of chicken. Pat dry.
  3. Rub the chicken with olive oil.
  4. Sprinkle chicken with salt, pepper, garlic powder and parsley (to taste).
  5. Put chicken in roasting pan with a 1/2 cup of water and cook in oven for 30 minutes.
  6. Lower heat to 375°. Continue cooking for 40-45 minutes (basting as needed) or until instant thermometer (put in the thickest part of thigh) reaches 180°.

Quick Notes

  • You can truss the chicken if you desire, after putting on the seasonings.
  • Experts suggest putting chicken on a roasting rack. I don’t own one, so I don’t worry about it.If you don’t have a rack and want a crispier bottom, scrunch up aluminum foil into two thick strips and put the chicken on them to raise it from the pan.
  • If you choose to stuff the chicken, you can follow these directions; just cook the chicken at the 375 temperature a little longer.
  • To be honest, I never baste my chicken! The skin comes out nice and crispy that way and since  I don’t make homemade gravy, I’m not concerned about having drippings.
  • If the skin starts getting too brown, cover with a piece of aluminum foil.

(This recipe is linked to Recipe Roundtable.)

Other recipes you may enjoy:

The Perfect Roast

Shepherd’s Pie

Quick and Easy Chocolate Cookies