Simple Whole Roasted Chicken

Simple Whole Roasted Chicken

I felt like a successful, independent woman the first time I removed the insides of a chicken. You think I’m kidding, but I’m not. I mean no one really likes the look or feel of raw chicken, so when I finally got past that, I felt like a winner. Also, my world changed at that moment because I now knew how to make my very own homemade rotisserie chicken!!! Who doesn’t love a roto-chick (thank to Chrissy Teigen for the name)!?

I make a whole roasted chicken all the time when I am doing a Whole30, and still fairly regularly when I’m not. It’s so versatile, it can make multiple meals, it’s cheap, and you can use the ENTIRE chicken! I’ll share my chicken broth recipe on the blog soon. I like to roast mine over a mess of veggies so it’s a delicious one pan meal. The chicken and it’s seasoning drip onto the veggies which makes it soooo flavorful without any effort.

I highly encourage you to make this chicken. Mix up the seasonings to your hearts desire – it’s honestly hard to mess this one up! I would also encourage that you get a meat thermometer so you cook it to the perfect temp without cutting into it – that makes all the juices run out and the chicken gets dry. No one wants a dry roto-chick.

Photo by Je Vois Photography

Ingredients

1 whole chicken
3 tbsp ghee (or butter) softened
2 tbsp Italian seasoning
1 lemon, cut in half
1 onion, cut in half
Spring of thyme
Vegetables of choice, chopped

Method

Preheat oven to 375. Place vegetables into a roasting pan or large baking dish. Remove giblets from the chicken if applicable. Combine ghee and seasoning and rub to coat the outside of the chicken. Stuff the inside of the chicken with onion, lemon, and thyme. Place chicken on top of veggies, breast side up, and place in the oven for about 30 minutes. After 30 minutes, rotate the chicken 90 degrees and roast another 30 minutes. Check the internal temperature with a meat thermometer – the chicken should reach 165 degrees. If it is not finished, continue cooking for 20 minute increments until cooked through. Let rest for about 15 minutes, then carve in and enjoy!



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