Connie in Athens was missing my Bargain Meal of the Week. Here is a Bargain Meal that you can purchase the ingredients for through tomorrow at Publix. I will post another on Friday. I have to admit that this particular post was put on the back burner for the holidays. I look forward to starting it back up!
Erin over at $5 Dinners (a great read!) hosts a gathering of bloggers all over the internet, creating frugal meals straight from the sales circulars of their favorite stores. Check it out for even more inspiration. I contribute every week for the current sales at Publix, which run from Wednesday to the following Tuesday. Keep in mind that you do not need to purchase two of a product to get the buy one get one price. Publix marks down their products to half price for the BOGO deals.
Items on sale through the end of tomorrow that can be used in this meal:
Whole Chicken, 69¢ lb
Idaho Potatoes, 5 lb bag, $2.49
This recipe serves 8 so you can halve it for 4 if you desire.
Thyme-Roasted Chicken with Potatoes
by Martha Stewart
Ingredients:
- 3 pounds potatoes, halved (small red suggested)
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 1/4 cup fresh thyme leaves
- 2 whole chickens (3 1/2 to 4 pounds each), rinsed and patted dry
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss the potatoes with 2 tablespoons oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
- Prepare and season chickens
- Nestle chickens, breast sides up, among potatoes; rub chickens with remaining tablespoon oil, and season each with salt and pepper.
- Roast, tossing potatoes occasionally and brushing chicken with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees. about 1 hour.
- Let chickens rest in a warm spot 10 minutes before serving.
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