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Classic Roasted Chicken
A weekly staple in our house is cooking some kind of roast on the weekend. Every Saturday I will roast a chicken, a pot roast, a ham, or something. We eat the left overs on Sunday so I don’t have to cook on our weekly rest day and there’s usually enough meat left over to make a big pot of soup or stew on Monday.
This weekly rhythm helps keep nourishing food on the table for my large family while at the same time it reduces my work load in the kitchen. It also helps us save a lot of money at the grocery store because we turn this simple meal into 3 separate meals.
Whether you want to make roasted chicken a regular staple in your house like we do or this is a special occasion, this simple recipe will have dinner on the table in no time at all. The roasted chicken comes out tender and flavorful and is sure to be a crowd pleaser.
What You’ll Need
- A 4-5lb whole chicken
- Butter
- Poultry seasoning (I love this blend)
- Salt ( I use pink Himalayan salt or Celtic sea salt. Stay away from regular table salt)
- Carrots
- Celery
- Sweet potatos (regular potatoes are fine too)
- Chives
- Medium size roasting pan or dutch oven
Directions
1. Pre heat your oven to 400⁰ and warm your roasting pan.
2. Cut up 1-2 chives, 4-5 celery stocks, 4-5 large carrots, and 5-6 large sweet potatos into bite size pieces.
3. Remove your warmed roasting pan from the oven and add 2 tbsp of butter. Allow the butter to completely melt and coat the entire roasting pan.
4. Line the roasting pan with your cut up sweet potatoes, carrots, celery, and chives and set aside
5. Mix half a stick of softened butter with 2 tbsp of poultry mix and 1 tsp of salt.
6. Get your chicken ready by removing the giblets and organs, they are usually inside the chickens cavity. If you have dogs, cats, or chickens you can feed these to them.
7. Separate the skin from the chicken breasts and coat the chicken breasts with your butter mixture. Return the skin to its place and put a second coating of butter mixture all around the outside of your chicken.
8. Put the chicken breast side down in your roasting pan on top of your veggie layer and place in your oven to roast for approximately 1.5 hrs
9. Check the internal temperature with a meat thermometer, it should read at least 165⁰ to ensure that your chicken is thoroughly cooked.
10. Carve and serve your chicken and enjoy!
NOTE: Save the carcus to make your own bone broth/meat stock. This is another simple thing we do to help keep nourishing food on the table and to save money at the grocery store. Find my recipe here.
Make It Your Own
This roasted chicken recipe can be very versatile. Instead of poultry seasoning why not try a Cajun blend or ginger lemon or any other combination of seasonings you like. Simply swap out the poultry seasoning with your desired seasoning blend in step 5 when you make the butter mixture.
Final Thoughts
When I made my first roasted chicken it took me forever to prep it and get it in the oven. But I kept at it and now this is something I can throw together in less than 20 minutes. Don’t get discouraged if this seems like a lot of work, with a little practice you’ll be a roasted chicken baking pro in no time!
Also don’t forget dessert! Give my apple crumble recipe a try! Prep it while your roasted chicken is baking and you can toss it in the oven to bake while you enjoy your meal.