Herb Roasted Whole Chicken with roasted vegetables


The best part about that picture is… Well there’s a few. First, all that delicious came from one pan/cookie sheet. Second, there is SO MUCH MORE left! And third, that whole chicken is going to feed me and my wonderful boyfriend for two more meals and then a third counting the chicken stock recipe I will post next. There is something so romantic about roasting a whole chicken and using every part of it— like our grandparents used to do. So I want to teach all my friends how to roast a chicken like this for several reasons. 1) it’s cheaper! Buying a whole chicken you get more for your buck. 2) it’s faster than you’d think. 3) it’s easier than you’d think. 4) most importantly… I don’t care what you do to your pre-cut chicken, it Will NOT come out as juicy or delicious. I hope this recipe brings as much joy to your table as it does to mine, all week long.  P.S. If you are scared about dealing with the whole chicken… Man up! It’s worth it, at least we didn’t have to kill the damn thing. If you can’t get over it, I’m sorry but this recipe involves shoving a lemon up this beautiful birds bum. It’s worth it to get past this.


  

Ingredients:

  1. One whole chicken, the bigger the better depending on how many people you want to feed. This bird was about 4lbs.
  2. 1/4 cup Olive oil
  3. Garlic (as much as you like)
  4. 1 lemon
  5. Mixed vegetables for roasting (I choose something different every week, mix it up!)
  6. Salt
  7. Pepper
  8. Peprika
  9. Garlic salt
  10. Italian seasoning
  11. Dried thyme
  12. Dried basil
  13. Dried parsley
  14. And any fresh herbs you have

Steps:

  • Preheat your oven to 475
  • First, take your bird out of its packaging. It’s not going to bite you. Next pour half your olive oil all over it and give it a nice massage. If you aren’t squeamish try to loosen up its skin a bit by sticking your fingers up in there.
  • Next, mix all dry ingredients together in a bowl and rub them all over your bird (almost 2 tsp of each except more salt and pepper) if you were brave try and stick it under some skin.
  • Cut your lemon in half and stick it up in your birds bum. Try and squeeze it so the flavor is able to marinate.
  • Now dice up your roasting vegetables however you’d like, if you’d like them crispy throw them on the cookie sheet, if not toss them in a little foil cuccoon. Add salt and pepper to your veggies and drizzle them and the chicken with the remaining olive  oil.
  • Stick the bird in the oven for 45-50minutes, it’s done when you stick a fork in the thigh and the juices run clear.
  • Once you take it out you MUST let it sit still for 15+ minutes so all the juices stay in the meat instead of on your cutting board.
  • Finally, carve that bird up and choose your meat. Boyfriend and I ate the thighs tonight.

Hope you enjoy my delicious, healthy, pretty easy Roast Chicken with Roasted Vegetables

  (What it looks like before you put it in the oven)
  (After cooking)

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