Monday, October 29, 2012

Easy Oven Roasted Chicken

On a night cool enough that I don't mind using the oven, one of my favorite things to make is a roasted chicken. I love making it anyway, but it also is a great meal to make during October Unprocessed month. Why do I love it so much, you ask? Because it makes the whole house smell good, it tastes delicious, it's a meal in one pan, and gives me a bunch of leftovers! Oh, and I can make soup out of it, too! Check out my easy way here.

Ready to serve!
What you'll need:
- 1 Whole, Organic Chicken - check if you can get one at your farmer's market!
- Vegetables of your choosing: Carrots, Onions, Garlic, Fennel, Sweet Potato, Parsnip, etc.
- Olive Oil
- Salt and Pepper
- Chopped herbs of your choosing: Rosemary, Thyme, Sage, etc. (Fresh are ideal, but dried work just fine too.)
- Lemon, cut in half
- Bay Leaf
- Roasting pan with deep sides

Note: Any time you are handling raw poultry, be sure to wash your hands and any utensils well!
- If there are any, remove giblets (heart, liver, etc.) from the inside of the chicken.
- Rinse chicken under cool water, and pat dry with paper towels.
- Since your hands have touched the chicken, have someone (a partner, child or friend) pour some olive oil, s&p, and herbs onto the bird. Use your hands to rub this around til both sides and the inside of the chicken are coated. You can push some herbs under the skin as well, though this is not necessary.
- Put the lemon and bay leaf inside the cavity, as well as sprigs of fresh herbs, if you have them.
Ready to go in the oven.
- With the chicken breast side down, put the pan into the oven.
- While chicken begins to cook, chop up the veggies you want to use. Toss them with oil and herbs.
Chopped sweet potato, onion, carrots, garlic and herbs.
- After about 20 minutes, take the chicken out. Carefully flip it over so that the breast side is now on top, and then add the vegetables.
- Return the pan to the oven, and continue roasting for about another 25 minutes.
- After 45 minutes total, check the temperature of the bird using a meat thermometer. Poultry should reach 180 degrees in the thigh.
- When done, remove pan from oven and let sit for 10 minutes. This makes for a juicier bird.
- Spoon vegetables into a serving dish, and cut up the chicken to serve it.
- Be sure to save all the bones and pan drippings if you're going to make soup! That recipe will be up next week, so stay tuned...It's been posted! Click here to learn how to make chicken stock.


  1. I love your roasted chicken! It's making my mouth water thinking about it!

  2. Thanks Maggie! Roast chicken is a staple in my kitchen. :-)