Want to cook a delicious, no-fuss, and healthy meal? Try roasting a chicken!
If you were like me, you probably think roasting a chicken is tons of work. I mean, cooking a WHOLE chicken HAS to be super hard, right? Wrong.
Lately, I’ve been trying to cook more of my meals in an attempt to eat healthier and save some money (because Mint.com reminds me JUST how I’ve wasted eating out. Ugh), and herb roasted chicken has become a staple in my household. It’s easy, customizable, virtually impossible to mess up, and you’ll be able to eat FOR DAYS! Even if you get tired of eating chicken and veggies, you can remix your meal in so many ways: Cut up pieces for a sandwich, shred some of your leftover chicken for tacos, or chop it up and make a chicken salad. You’re only really limited by your imagination.
Intrigued? Let’s get cooking.
For this recipe, you’ll need:
- 2 cloves of garlic, minced
- 1 Tbsp of finely chopped rosemary (or any herb of your choice)
- Zest and juice of one lemon
- 1 Tbsp of olive oil.
- 1 chicken (aprox. 4lbs.)
- Salt & pepper
- 1 large russet potato, pealed and cut into 1/8 rounds
- 2 sweet onions, quartered
- 4 large carrots cut into large chunks (I always use more carrots)
1) After you have all of your ingredients, be sure to clean your chicken throughly in warm water (I also rinse it with lemon or lime juice) and preheat your oven to 450 degrees.
2) Combine the minced garlic, chopped rosemary, lemon zest, and half of the olive oil.
3) Gently separate the skin of the chicken from the flesh at the bottom of the breast and spoon in half of the herb mixture and use your hands to spread it around. Spread the remaining herb mixture on top of the chicken and season it with salt and pepper.
4) Mix the potatoes, onions, carrots, remaining olive oil and salt and pepper. Arrange vegetables at the bottom of your pan.
5) Place chicken on top of the vegetables (breast side up) and roast it in the oven for 20-30 minutes, until the skin is light brown.
6) After 30 minutes, or chicken is light brown, reduce temperature to 350 degrees and continue roasting for another 45 minutes, or until the juices between the breast and leg run clear (if it’s red…keep cooking!)
7) Once the bird is done, remove it from the oven and allow it to “rest” for 10 minutes.
What’s your favorite go-to recipe? Let’s trade!
*Yes, those are photos of my chicken ;)