Roasted chicken is a staple in our house. There is nothing so simple, delicious and inexpensive as a whole roasted chicken. It’s a one-pot dish that feeds on for days. Not to mention- nothing goes to waste if you make use of the bones and gizzards. For some reason, people are intimidated by roasting a whole chicken. I’m not sure why- it’s really fairly simple. Here’s one of my favorite ways to prepare a whole chicken:
- 1 whole pastured chicken
- 3-5 cloves or garlic, crushed (you don’t even need to take the skins off!)
- Liberal amount of unrefined salt
- 1-2 teaspoons dried thyme
- 1-2 teaspoons fresh ground pepper
- 1-2 Large sweet potatoes, peeled and cubed
- 1 C sliced crimini mushrooms
- 1/3 C bone broth or chicken stock
- Butcher’s twine, optional
- Olive oil or melted butter
- Preheat oven to 375 degrees.
- Rinse the chicken if desired. This step is optional.
- Pat dry the chicken with a paper towel. Place the crushed garlic cloves inside the cavity of the chicken.
- Liberally cover the chicken with the salt. We like a salty and crispy skin so don’t be scared! Sprinkle the thyme and pepper over the chicken breasts.
- Truss the chicken with the butcher’s twine. This is not necessary, but it helps cook the chicken evenly and makes presentation more appealing! Here is a great tutorial video to help with trussing a chicken
- Place breast side up in the middle of a cast iron skillet.
- Toss the cubed sweet potatoes and mushrooms with 2 Tablespoons olive oil or melted butter, 2 teaspoons salt and 1 teaspoon pepper. Place around chicken.
- Lastly, add the bone broth (preferably chicken) to the pan.
- Cook the chicken in the oven for about 20 min per pound, or until 150 degree. I insert the thermometer between the thigh and the breast to check the temperature.
- Let stand 15 min, or until temperature has risen to 160 degrees.
- Serve with a salad and a white wine of your choice!
- Don’t forget to save the leftover bones and gizzards to make bone broth. You’ll honor the animal and save money!!
- For an easy meal plan, roast the chicken in the beginning of the week. You can start your bone broth the night you roast the chicken (just peel all the meat off first). Then, later in the week for your meal plan, make chicken soup with the fresh bone broth! Get your meal planning tips here!