I don't even know how I learned to make roasted chicken or if this was even a recipe, but this happened YEARS ago and since then I've been making a roasted chicken for our family once a week. Unbelievable flavors, crispy skin, and so juicy! Nothing beats an easy to make and even easier to prepare roast!
"Chicken with skin" as our girls call it, is a family favorite and one that usually provides two meals for the week. Usually I make this roast with potatoes and carrots on the side (or I steam some vegetables), and the leftover chicken I use for pasta pesto with chicken, chicken tacos, or chicken salad.
And don't forget to save the carcass for bone broth!
Hope you enjoy as much as we do!
For a larger chicken, roast at 425°F for one hour. Then, reduce oven temperature down to 325F. Baste and cover chicken. Roast, basting 2 more times while cooking, until chicken is cooked through, about 45 mins to an hour. Internal temperature should read 165°F and juices run clear when chicken thigh is pierced.
A great customer and friend sent us this recipe she made with our chicken and it sounds DELICIOUS! also seems very easy and different with the combination of sweet dates, tangy lemon and slightly spicy crushed red pepper, I can't wait to try it myself!
DO AHEAD: This chicken can be made a few hours ahead, kept in the dutch oven. If you wish to reheat it before serving, pop it back into the oven without a lid for 10–15 minutes or so.
Original recipe credit to: "Nothing Fancy" by Alison Roman
We make a whole chicken about once a week and save the carcass in a ziploc bag in the freezer. Once I have 2-3 carcass, I'm ready to make broth! This is SO easy to make, and please know you don't have to have exactly these ingredients at all (in fact, I usually don't!). I use whatever leftover vegetables I have on hand or frozen tips, ends, and stems I collect during the week and keep frozen in a ziploc.
This recipe is incredibly versatile. You can use beef bones, chicken bones, or even a combination, just go for it! Bone broth is SO good for you, your body will be thanking you!
You'll also need a large stock pot to cook the broth in and a strainer to remove the pieces when it is done.
* Collect ends of onions, celery, carrots, leeks, even broccoli stems when cooking your other meals. Freeze these in a ziploc bag and keep adding these veggie spares. In a couple of weeks you may have enough vegetables for your next bone broth recipe!
** Also keep the carcass from a roasted chicken and freeze it in a large ziploc for when you are ready to make broth. I usually use about 2 pounds of bones per gallon of water I’m using to make broth. This usually works out to 2-3 full chicken carcasses.
*** You don't have to have exactly these ingredients or herbs. Get creative and add what you like in flavor. ANY spices or herbs are acceptable, as well as any vegetables.