Recipe: Perfect Roast Chicken

Recipe: Perfect Roast Chicken

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.

Perfect Roast Chicken


Perfect Roast Chicken



This post is part of Sunday School, Monday ManiaNatural 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 FoodReal Food Wednesday, Allergy Free WednesdayTastetastic ThursdayCreative Juice Thursday, Full Plate Thursday, Tasty TraditionsEat Make Grow Thursday, Simple Lives Thursday, Keep it Real ThursdayFreaky Friday, and Make Your Own Monday.

NOTE: Due to an never-ending cesspool of spam, I have made the tough decision to close comments 14 days after the original posting of all posts. Sorry to anyone left out of the conversation. I just needed to spend less time monitoring spam and more time with my kids. Best wishes, Robin!

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About the author

Hi! I'm and I’m passionate about healthy living: feeling nourished, having energy, getting good sleep, and feeling strong. I believe healthy living does not have to be complicated or stressful. I’m a Registered Somatic Movement Therapist (RSMT) and a Certified Laban/Bartenieff Movement Analyst (CLMA). I’m also an avid researcher and love to read about nutrition, the body, and toxic-free living. Learn more.

View all articles by Robin Konie


  1. Tara

    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!

  2. Miz Helen

    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

  3. kristy @ Gastronomical Sovereignty

    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

    1. Post author

      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. ;)

  4. Pingback: Keep It Real Thursdays: Roasted Chicken, Grain Free Bread & Getting Kids To Eat Veggies |

  5. Nella Billeaud

    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….

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