I’m a day late to my own party! This recipe was created for the Frugal Fridays Blog Event, hosted and created by yours truly and was supposed to be posted last night, but several things conspired against me.
First there was sleep deprivation. Our son has hit one of those stages where sleep doesn’t seem to be something he requires much of.
Since Mrs. Uncle Jerry holds down a job outside the house, I’m the one who stays up with the little hellion sweet child until I can get him to nod off. Three days of that was enough to have me nodding on the couch by 7:00 pm.
Top that off with the fact that my probe thermometer is either damaged or was inserted into the wrong portion of chicken and I can add “Kitchen Disaster” to the list of things that held me up.
For once it looked like everything was going to be ready at the same time. That’s actually a rarity, especially when you’re making things up as you go along. Last night it all looked perfect. Right up until the time I cut the bird…
Now I love to see a big bunch of deep red juices come pouring out of a steak or a roast, but when it happens to be coming from a chicken… Let’s just say it doesn’t thrill me. Especially when I’ve already poured some of the pan juices into my side dish as well!
This little revelation set me back a full 30 minutes, since everything had to be heated past 200 degrees and held there for at least five minutes… Fun!
In the end it all turned out well, just a little dryer than I would have liked. It’s still a dish that I would recommend to anyone.
(Just make sure your chicken is fully cooked…)
But how much did all of this set me back? let’s see.
Herbs – Free, I grow them myself
Rice – approximately $0.25
Black Beans: $0.85 per can
Corn: less than 1/3 of a bag of frozen corn, so $1.09 / 3 = $0.36
Chorizo: 1/2 of a $2.99 package, so roughly $1.50
Chicken stock: 16 oz. out of a 32 oz. container @ 2.09 = 1.08
Everything else was pantry staples and the garlic was leftover from my last FF, so
Grand Total: $7.46 for a meal that would easily serve four. In fact there is still a ton of rice left over!
Not too shabby if I do say so myself.
Now let’s get Cooking! Basil and Oregano Roast Chicken with Southwestern Rice is a delicious choice for a fall weekend meal.
Serving Size: 1
Amount Per Serving: Calories: 3013Total Fat: 164gSaturated Fat: 44gTrans Fat: 0gUnsaturated Fat: 104gCholesterol: 1108mgSodium: 1285mgCarbohydrates: 72gFiber: 7gSugar: 2gProtein: 293g
What I would have done differently had I thought of it at the time:
Basil and Oregano Roast Chicken with Southwestern Rice is a delicious choice for a fall weekend meal.
I think the chicken could have used a bit of basil-infused olive oil, but as i said, I was out, so that experiment will have to wait.
Links to other recipes like Basil & Oregano Roast Chicken: