The Perfect Roast Chicken: A Classic
You can never go wrong with a classic like roast chicken, right? Not only is it cheap (whole chickens are on sale this week at Kroger for $.88/lb!), the leftovers can be used in a myriad of ways. Even the bones won’t be wasted in my house! I’ll be turning them into bone broth over the weekend. They’re super easy to make and really, you can throw basically any spice combination on it and it will turn out great. Seriously, you can’t mess it up. If you’re a beginner cook, especially a beginner Paleo cook, I highly recommend you start with a classic dish like this one. Throw it in the oven with some root vegetables, baste it once and a while, and your family will thank you for the perfect winter meal. If it comes out a little dry because you forgot about it, have no fear! Whip up a quick gravy to pour over the top and you’re good to go! It’ll be like Thanksgiving in your house. And who doesn’t love Thanksgiving?!
Spring colds are making their way through my family right now so I was looking for an excuse to whip up a pot of chicken soup. I just ran out of frozen bone broth (oh, the horror!) when chickens went on sale this week at the grocery store. What fortuitous timing! I bought 4 (I also bought 4 corned beefs last night to keep in the freezer. More on that later). I always roast a chicken first for dinner and lunch salads, then boil the carcass with whatever vegetables are getting a little old in my refrigerator. This recipe is my go-to for roast chicken and it could not be any easier.
- 3-4 lb whole chicken, defrosted and patted dry
- 2 T olive oil
- 1 lemon
- 2 T minced garlic
- 2 sprigs fresh rosemary
- 1 T dried oregano
- 1 tsp dried thyme (fresh works too!)
- 1 large yellow onion, quartered
- 1 c baby carrots
- 1 c celery, chopped
- 6 red potatoes, quartered
- 1/2 cup white wine
- 1 cup chicken broth
- Salt and Pepper, to taste
- Preheat oven to 425 degrees.
- Clean chicken using cold, running water. Remove giblets and neck from carcass. Pat dry and place in a large roasting pan.
- Drizzle olive oil over the top of the chicken and using hands or basting brush, spread olive oil around to coat well all-over.
- Stuff chicken with some of the onions, garlic, and the lemon.
- Sprinkle herbs over the top and place rosemary on top of herb-rubbed chicken. Scatter the rest of the vegetables around the base of the pan. Pour wine and broth over the vegetables and place in oven to bake.
- Baste a couple times throughout and bake in oven for 90 minutes or until meat thermometer reads 180 degrees.
- Remove chicken from oven and let sit for 10-15 minutes to allow juices to redistribute throughout the chicken. Carve meat using a sharp meat knife.
- If desired, pour drippings into a small saucepan and thicken with tapioca or arrowroot starch. This will be your gravy. Add salt and pepper as desired and pour over chicken to serve.