This incredibly delicious and easy roasted chicken recipe will have you saying goodbye to store-bought rotisserie chicken for good!I cook, but I am not a cook. Sometimes I enjoy being in the kitchen, chopping veggies, usually listening to my favorite playlist, unwinding from the day… but most times, I want to get in, get out and have a delicious and healthy meal on the table as quickly as possible. This is why I used to buy a lot of rotisserie chickens from the grocery store. Since they are already cooked, it was the perfect way to have protein on hand ready to be tossed on top of a salad, into soup, tacos, or even added to omelets. Not anymore. Since getting my hands on the cookbook, Practical Paleo, I’ve taken it upon myself to not only roast my own chicken… but also to make my own stock for soups an stews! My grandmother would be so proud. Today I am going to share with you my simple, and so delicious recipe for roasting a chicken. We will never go back to rotisserie chickens again! Now that I’ve made my own, I’ve realized how blah the store-bought versions actually are. Sometimes they get overly dried out from being under the warmer lights for too long and even at Whole Foods, the ingredients list on the herb roasted chicken usually contains at least a few things that are not “whole foods.” Once you get the hang of making your own roasted chicken, you can use this recipe as a base for getting creative. You can try out all kinds of different herb and spice combinations, depending on what kind of mood you are in, like a nice mustard glaze, a garam masala spice blend, or lemon and rosemary. Or, if you like to keep things simple, you can skip the spices and just roast it with the melted butter and salt (as shown in image).
Photo by EdibleCommunities
- 2 tbsp melted butter
- 1 large onion, cut into chunks
- 6 celery stalks, cut into large pieces
- 6 medium carrots, cut into large pieces
- 4-6 cloves of garlic, smashed
- 1 whole chicken
- 1 tsp Celtic sea salt
- ½ tsp fresh cracked pepper
- 1 tsp toasted onion powder (Penzyes)
- 1 tsp poultry seasoning
- 1 tbsp fresh thyme, chopped finely
- 1 whole organic chicken
- Preheat oven to 375° F. Brush the bottom of a large roasting pan with the melted butter. Remove any gizzards, plastic, or anything else that might be inside the chicken.
- Stuff the chicken with onion, celery, and garlic, and place the carrots and some of the onion and celery around the bottom of the baking pan. Place the chicken on top of the veggies. Brush the chicken with melted butter, and coat it in the spices and herbs.
- Don’t be afraid of these liberal amounts. The herbs have to soak through the skin to get to the meat, so it’s okay if you add a good amount. Roast the chicken until the breasts reach a temperature of 165° F, which typically takes about 20 minutes per pound of the bird.
- Remove from oven, allow to cool for 5-7 minutes and then serve. We don’t eat the skin, so we throw that, the bones, the veggies from inside the chicken and any pan scrapings into a zip lock freezer bag and freeze it until we need to make broth.