My First Roast Chicken!

I officially roasted my first chicken last night!  Since I only purchase organic meat, I saw that a 3-4 pound chicken was the same price as 1 pound of chicken breast… so I thought, “why not?” And I’m a cheapie (which is always an issue given that I also purchase mostly organic food).

As a side note, I have the biggest oven I think that has ever been in an apartment ever.  Ever.  This puppy is large… but takes forever to heat up and doesn’t bake evenly (it’s a ginormous gas oven).  Therefore, I use a toaster oven for almost all of my baking, which is why you’ll see temperatures for both a regular oven and a toaster oven in most of the recipes here.

Anyway, I used the instructions from Apartment Therapy’s The Kitchn with only minimal modifications.  I  sprinkled garlic powder along with salt and pepper over the chicken before I put it in.  I started with my toaster oven’s roasting pan, but it started smoking so I chopped some onions and put the bird in a square glass baking dish over the onions.  The skin on the bottom was a little soggy but the skin on top was deliciously crisp.  In the future I think I’ll try flipping the chicken halfway through to get both sides more crisp.

It took almost exactly an hour and the result was seriously the most delicious chicken I’ve ever had.  It was so moist but so flavorful.  Oh man, so good.  If you’ve never roasted a chicken before, please try it.  The worst part for me was trying to carve the bird, but The Kitchn comes to rescue there as well.


Chicken Souvlaki with Zucchini & Onions

This is probably the easiest and tastiest way I know to cook and eat chicken.  That and my love for zucchini means that this is one of my favorite recipes.  You can definitely put this on skewers and grill it outside, but my sad, tiny grill cannot withstand the gusts of wind that buffet the roof deck every couple of minutes.  I’m thinking about making a wind shelter for the little guy, but in the meantime I’ll continue to bake this in the oven.

This is great with a Greek salad, pita, tzatziki sauce, and/or hummus.

Chicken Souvlaki with Zucchini and Onions

4 Servings


  • 1/3 cup fresh lemon juice
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
  • 1 1/2 tablespoons olive oil
  • 6-8 garlic cloves, minced
  • 1 pound skinless, boneless chicken breast, cut into 1-inch pieces
  • 3 medium zucchini, diced
  • 1 medium red onion, diced


  1. Oven: ~375 degrees Fahrenheit (Toaster Oven: ~350 degrees Fahrenheit)
  2. Combine the first 4 ingredients in a container.
  3. Add chicken to container and coat chicken in mix.
  4. Marinate chicken in refrigerator for 30 minutes.
  5. Place zucchini and onions in a 9×13 inch pan.
  6. Add chicken to pan and swirl everything around.
  7. Bake uncovered for ~20-30 minutes, or until chicken is cooked through.