Berry-Roasted Chicken and a Fix Freeze Feast GIVEAWAY!

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I know some of you are probably here for the giveaway I promised last week. Don’t worry, I’ll get to that. First, we have to talk about this chicken.

I may not have been able to eat it, but I could smell it. And it was divine. I’m totally embarrassed to admit that I swallowed up some of the vapors with an open mouth, just to see if I could get a taste (it didn’t work so well). Everyone at the table gobbled it up and asked for more.

Not only was it tasty, but it also came together in a jiffy, gave us leftovers, and the bones made a delicious chicken stock the next day. It’s a winner on all counts.

Berry-Roasted Chicken

Source: Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik

Grocery List

  • whole chickens (8-10 pounds total weight)
  • 2 cups berry-flavored vinaigrette dressing
  • 2 cups (12 oz) frozen mixed berries
  • 1 cup chopped onion (about 1 medium)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • one-gallon freezer bags labeled
  • fresh raspberries for serving (optional)

1. Rinse chickens under cool running water. Remove neck and giblets from cavity and discard. Pat chickens dry with paper towel.

Pretty self-explanatory.

If you’re making your own vinaigrette, now is a good time to do that. You can either use a store-bought vinaigrette dressing, or you can use the recipe on page 186 of Fix, Freeze, Feast to make your own. I chose to make my own. The dressing was super-easy and came together with no trouble. The only oil I had on hand was the uber-expensive extra-virgin olive oil that we use for dipping and drizzling. I didn’t exactly want to use an entire cup of it to roast a chicken. I substituted melted butter, which I don’t recommend for a salad dressing, but worked out just fine as a marinade.

2. Put one chicken into each 1-gallon bag. Over each chicken, measure 1 cup vinaigrette, 1 cup berries, 1/2 cup onion, 1/4 tsp salt, and 1/4 tsp pepper.

I know it’s hard to believe, but I did everything here exactly as it says to in the recipe. No changes.

3. Seal and freeze.

TO COOK:

1. Completely thaw one bag of chicken in the refrigerator.

2. Preheat oven to 325.

3. Place chicken, breast side up, in a greased baking dish and pour marinade into cavity. Roast for about 1 1/2 hours, or until an instant-read thermometer inserted into the thigh reads 180 degrees. Garnish with fresh raspberries if desired.

I know convention says to roast chickens breast-side up, but I prefer to roast mine breast-side down for most of the time. I think it keeps the breast meat from drying out. I’ll usually flip it over for the last 20 minutes or so, to crisp up the skin.

Do give this one a try. It’s so simple, and so delicious!

And now, the promised giveaway!

Fix Freeze Feast Giveaway: We Have a Winner!

Thanks to everyone who left lovely comments for our giveaway last week. Congratulations to Erin D, the winner of our Fix, Freeze, Feast giveaway. We’ll be contacting you to arrange shipment of your autographed cookbook.

P.S. We picked the winner using a little jQuery and Regexp to count the entrees and then a simple Math.floor(Math.random()) -Clint

 

Print Recipe

Berry-Roasted Chicken

For the vinaigrette, you may use either a store-bought variety, or the authors’ homemade version on page 186 of the book.

Makes 2 entrees, 4-6 servings each.

Source: Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik

Ingredients

  • 2 whole chickens (8-10 pounds total weight)
  • 2 cups berry-flavored vinaigrette dressing
  • 2 cups (12 oz) frozen mixed berries
  • 1 cup chopped onion (about 1 medium)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 one-gallon freezer bags labeled
  • fresh raspberries for serving (optional)

Directions

  1. Rinse chickens under cool running water. Remove neck and giblets from cavity and discard. Pat chickens dry with paper towel.
  2. Put one chicken into each 1-gallon bag. Over each chicken, measure 1 cup vinaigrette, 1 cup berries, 1/2 cup onion, 1/4 tsp salt, and 1/4 tsp pepper.
  3. Seal and freeze.
  4. TO COOK:
  5. Completely thaw one bag of chicken in the refrigerator.
  6. Preheat oven to 325.
  7. Place chicken, breast side up, in a greased baking dish and pour marinade into cavity. Roast for about 1 1/2 hours, or until an instant-read thermometer inserted into the thigh reads 180 degrees. Garnish with fresh raspberries if desired.

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67 Responses to Berry-Roasted Chicken and a Fix Freeze Feast GIVEAWAY!

  1. This is the first time I’ve seen a recipe from the Fix, Freeze, Feast but it looks fantastic! I would love a copy of the book.

  2. I don’t have the book (yet!) but I’ve really been excited about the Oatmeal Cookies with Coconut and Mango that you shared a little while ago. Mmmm!

  3. I don’t have the book so I haven’t tried any of the recipes, but would love to have a copy of the book so I can!

  4. I have not tried any of the recipes, but I’m looking forward to trying out the oatmeal cookies w/ mango

  5. I haven’t tried any of the recipees yet, but I plan on making this one tomorrow night for our “date night” supper. Looks wonderful!!!!!

  6. The only recipe I have tried so far from Fix, Freeze, Feast is the Chicken Broccoli Bake but it was great! I was much better than other “freezer recipes” from other books that I have tried in the past.

  7. Oh my gosh, that recipe sounds AH_MAZING! I will be trying that, even though it could be expensive for the berries… This recipe will probably be my family’s fave, because I know they love beef shortribs marinated in blackberries…

  8. I’ve not tried any recipes from this book, but this one is on my list for next month now. I’m excited to try it out.

  9. I haven’t tried anything from the book yet, but I have some chickens thawing that i’ll make this with!

  10. I haven’t been able to try a recipe from the book yet, but this Berry Chicken is going on my calendar for next week! Thanks for the opportunity!!

  11. I tried this very recipe, and holy wow, it is GOOD! I’ve liked you on FB and am posting the giveaway there, too. Thanks for a nice prize!

  12. I haven’t tried any recipes from the book yet, but the Sesame-Soy Sirloin one sounds delicious.

  13. I haven’t seen this recipe book, but it sounds fabulous! I have a frozen home grown chicken in the freezer I might try this with.

  14. Just back on PTE checking out blOg after long absence so this is first I’ve seen of the book, recipes etc… BUT sounds awesome, think this one is definitely one for me to give a try. And I will go thorough blog posts looking for more recipes to try….

  15. Having trouble finding Plan To Eat on FB so haven’t been able to like it. Thought maybe I had already but since I’m having a hard time finding it at all on FB I guess not. If I can find it will like it.

  16. Duh! Just saw button at top of page to FB. Now found it & liked it, yah, lots more great food ideas coming my way.

  17. I haven’t tried any of these recipes, but recently started using my freezer to do more batch cooking. I’d love a copy of the book.

  18. I haven’t tried any recipes, yet, but this one looks amazing! I’m already a FB fan. I love reading P2E posts!

  19. I already like PTE on FB, and I haven’t officially tried any of the Fix, Freeze, Feast recipes yet, but I’m making the Orange Ginger for my Cooking Amonf Friends group this month. I can’t wait to try it and I would love to win the book!

  20. I have not tried any of the recipes yet, although the Berry Chicken one you posted looks great! I guess I need to get a copy of that cookbook and try a few. :) Thank you for the giveaway!