0 In Gluten Free/ Main Entrees/ Whole30

Easy Whole Roasted Chicken

I can’t believe I’ve never done this before.

Roasting a whole chicken seemed intimidating, but it was actually so easy and the meat turned out tender and juicy. I am always worried about over cooking chicken, but it was perfectly cooked, and I barely did any work!

Roasted Chicken | thefreshfind.comI used my cast iron skillet, threw some onions and garlic with the chicken, and roasted some carrots, butternut squash and Brussels on a pan at the same time.

It made for a super easy dinner, and is sparking ideas for Thanksgiving. Or perhaps a dish I can easily bring to Friendsgiving!

Roasted Chicken 4Rosemary Garlic Roasted Chicken | thefreshfind.com

It was such an easy and wholesome meal – just a little bit of prep and chopping, and the oven does the rest. I was able to buy this organic chicken for only $12 (plus 10% off with Prime!) at Whole Foods Market 365 and it could have fed 4-6 people. They have tons of pre-prepped holiday sides (Brussels, butternut squash, sweet potatoes, etc) that accompany this roasted chicken, or a Thanksgiving turkey perfectly.

What I loved most about this chicken was 1. how easy it was, but 2. how crispy the skin was, haha. I’m not a typical skin eater, but I couldn’t resist! It was crispy and full of flavor from the rosemary, garlic and salt.

Below is the recipe for the chicken. For the accompanying veggies, I tossed in a tad of oil (coconut or avocado) and place on a roasted pan. Roast for 35-40 minutes alongside the chicken in the oven, and voila!

Easy Whole Roasted Rosemary Garlic Chicken
 
Prep time
Cook time
Total time
 
Easy whole roasted chicken with rosemary and garlic - made with almost no effort!
Author:
Recipe type: Main Entree
Serves: 6
Ingredients
  • 4-5lb Organic chicken
  • ¼ c. olive oil
  • 1 red onion, chopped
  • 3 garlic cloves, chopped
  • 3 springs rosemary, chopped
  • 1-2 tsp salt
Instructions
  1. Pre-heat the oven to 425 degrees.
  2. Salt the chicken to your liking (I use 1-2tsp).
  3. Place the chicken (breast side up) on the cast iron skillet.
  4. Lay chopped onions at the base
  5. Mix avocado oil, garlic and rosemary.
  6. Pour over chicken and brush to spread.
  7. Place in oven, and cook for 1 hour at 425 degrees.
  8. Remove and carve to serve!

 

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