Roasted Chicken Recipe

Did you know that Costco sells two Whole Organic Chickens for around $20? Such a great deal!

Usually I make one for dinner, and I’ll freeze the second one until I need it.

Roasting

MG and I make a whole chicken on Sunday night, eat leftover chicken breast with pasta on Monday for dinner, and finish the leftover meat on a Tuesday with a chicken salad during lunch. One $10 chicken for three meals – can’t get any better than that right?

I also love to make a roasted chicken for a dinner party of 4 with some roasted veggies. Spending $15 for a dinner party – can’t complain about that!

Ingredients (only 4):

  • Whole chicken
  • Kosher salt
  • Freshly ground pepper
  • Thyme

Directions:

1. Preheat the oven to 450° F.
2. Using paper towels, dry the chicken really well inside and out. As dry as you can get.
3. Salt and pepper the outside and inside – be generous and coat evenly.
4. Now truss the chicken (Trussing is important. It keeps the tips from burning and the thighs keep the chicken from drying out).
5. Put the bird in a roasting pan. If you have extra bread, you can line the bottom of the pan with bread. This helps dry the heat even more for an extra crispy chicken. However, bread is totally optional.
6. Roast the chicken for 60 minutes, then broil for 5-10 for a crispy skin.
7. Remove the chicken from the oven and sprinkle thyme.
8. Let the chicken rest for 15 minutes on a cutting board.
9. Remove the twine and cut the chicken. Cutting the chicken is such an art form that I’m still learning. First you break off the middle wing pieces. Then you remove the legs and thighs, and the next cut I make is the middle of the breast captivity. I haven’t mastered cutting the oysters out from the backbone. One day I will…
10. Serve and eat!

This chicken is so juicy. The skin is crispy. And it’s such a cheap meal. Yum!

Salting and pepperTrussed and salted 

ReadyReady for the oven

In the Oven
Done roasting!

RestingRemember to let it sit and rest for 15 minutes before cutting into it

DoneThe end product doesn’t look beautiful, but it tastes heavenly! 

Chicken is such a universal meat – you can make casseroles, pair it with salads, cook it in pasta, add it to stir frys, or simply eat it plain. What are some of your favorite chicken dishes? Also what are some ways you make chicken? Please share your recipe!

Who’s hungry?
Jay

  

2 thoughts on “Roasted Chicken Recipe

  1. Looks amazing, Jamie! Thanks for sharing your recipes and tips! I think I need to get a roasting pan…any suggestions on what kind or brand is good?

    • Welcome Jenny, thanks for reading along!

      My roasting pan is made by All-Clad. It’s a really nice brand but pricey. I definitely recommend it because it’s easy to clean and supposedly lasts you a lifetime if you care for it well. Otherwise, any roasting pan will do for this recipe!

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