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!
I 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!
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!
- 4-5lb Organic chicken
- ¼ c. olive oil
- 1 red onion, chopped
- 3 garlic cloves, chopped
- 3 springs rosemary, chopped
- 1-2 tsp salt
- Pre-heat the oven to 425 degrees.
- Salt the chicken to your liking (I use 1-2tsp).
- Place the chicken (breast side up) on the cast iron skillet.
- Lay chopped onions at the base
- Mix avocado oil, garlic and rosemary.
- Pour over chicken and brush to spread.
- Place in oven, and cook for 1 hour at 425 degrees.
- Remove and carve to serve!