Recipe: Perfect Roast Chicken
2012
Nothing will make your house smell quite as delicious as this amazing roast chicken recipe. The chicken comes out juicy, the skin crisp. It’s really one of my favorite things to make. And it doesn’t hurt that it’s super easy, too.
The best part is that this is a meal that keeps on giving. For our little family we are able to really get a lot of bang for our buck. We’ll enjoy some roast chicken with garlic mashed potatoes and a side or two of veggies the day of, but we’ll also have plenty of meat left over that I can use in soups, fajitas, stir fry, or wherever. I simply shred and freeze the leftover meat.
And then, of course, I can use the frame and organs of the chicken to make nourishing chicken stock. With my crock-pot chicken broth recipe, I’m usually able to stock up my freezer with enough stock to last until we’re ready for another roast chicken. Perfect.
Simple Roast Chicken Recipe
Ingredients:
1 whole chicken, about 4 pounds
1 medium onion, sliced
3 cloves of garlic, peeled
1 lemon, halved
6 – 8 Tbs melted butter
1/2 tsp ground thyme
1 tsp ground oregano
real sea salt
ground black pepper
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Directions:
Preheat oven to 375.
1. Spread onions across the bottom of a roasting pan or dutch oven.
2. Generously salt and pepper the cavity of the bird (make sure to take out any giblets first). Stuff cavity with garlic cloves, 2 Tbs of butter, and both halves of the lemon. Place bird upside down on top of onions in pan.
3. Brush outside of bird with 3 Tbs of melted butter. Sprinkle oregano, thyme, salt, and pepper over the outside of the bird.
4. Bake in 375 degree oven, uncovered, for 1 hour.
5. Carefully turn bird over, brush again with remaining melted butter and some salt and pepper. Bake for another hour. (If skin starts to get too brown, cover with lid or foil.)
6. After baking, let bird rest for 10 – 15 minutes before moving to a cutting board to carve.
Enjoy!
This post is part of Sunday School, Monday Mania, Natural Living Monday, Weekend Gourmet, Sweet Sharing Monday, Motivation Monday, Fat Tuesday, Scratch Cookin’ Tuesday, Whole Foods Wednesday, Frugal Days Sustainable Ways, The Mommy Club, Wednesday Fresh Food, Real Food Wednesday, Allergy Free Wednesday, Tastetastic Thursday, Creative Juice Thursday, Full Plate Thursday, Tasty Traditions, Eat Make Grow Thursday, Simple Lives Thursday, Keep it Real Thursday, Freaky Friday, and Make Your Own Monday.
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Keep It Real Thursdays: Roasted Chicken, Grain Free Bread & Getting Kids To Eat Veggies | beyondthepeel.net
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Robin, your photographs are GORGEOUS!! That golden, crispy skin is making my mouth water!
Aw, thanks. These photos are actually my husband’s. He’s a pretty good little photographer.
I adore a good roasted chicken. We do pretty much the same thing as you, and the leftover chicken and broth is such a bonus. I make one about every 2-3 weeks. At least once a month. It certainly helps the food budget. I don’t usually comment, but wanted to tell you I’ve really been enjoying your blog. It’s one that I check frequently. Keep up the good work!
Ah, thanks Tara. You are kind.
I agree, Robin, your pictured are beautiful! I would love to have you share this on Thursday at Tasty Traditions http://myculturedpalate.com/
I agree, Robin, your pictures are beautiful! I would love to have you share this on Thursday at Tasty Traditions at my site!
Thanks, Dina-Marie! I will definitely link up.
Thanks for the recipe! Sounds delicious!
Thanks, Virginia.
Hi Robin,
There is nothing like a great Roast Chicken to bring warmth and goodness into a home in the fall and winter. Your Roasted Chicken looks beautiful and delicious! Hope you have a fantastic weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
i love roasted chicken – but even more, as you said, i love home made stock! it’s incredibly flavorful and so healthy and just FEELS so holistic.
thank you for sharing your post with us at the Wednesday Fresh Foods Link Up! I hope to see you again this week with more seasonal and fresh/real food posts
xo, kristy
Thanks, Kristy! Homemade stock is seriously one of my most comforting foods ever.
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts!
Have you tried beer can chicken? This is making me so hungry.
I haven’t. But then again, we are much of drinkers here so we don’t ever have beer around…. but I’m sure it’s tasty.
I prepared this chicken today and then deboned the chicken. I used the drippings and the bones to make a broth and oh my was it good!!!! Thanks for the recipe… it is a new go to for me….
I’m so glad, Nella! Thanks!