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.
Serves: 1 chicken
- 1 whole chicken, about 4 pounds
- 1 medium onion, sliced
- 3 cloves of garlic, peeled
- 1 lemon, halved
- 6 - 8 Tbs melted butter
- ½ tsp ground thyme
- 1 tsp ground oregano
- real sea salt
- ground black pepper
- Preheat oven to 375.
- Spread onions across the bottom of a roasting pan or dutch oven.
- 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.
- Brush outside of bird with 3 Tbs of melted butter. Sprinkle oregano, thyme, salt, and pepper over the outside of the bird.
- Bake in 375 degree oven, uncovered, for 1 hour.
- 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.)
- After baking, let bird rest for 10 - 15 minutes before moving to a cutting board to carve.
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