Roasting a chicken is not as complicated as it seems. In fact, it is one of my weekend easy meals. Nothing says lazy Sunday like popping a chicken in the oven and letting it roast while you take a nap.
You could honestly just throw a chicken in the oven with some salt and pepper and it would probably turn out great as long as you start with a good quality chicken, preferably free-range or pasture-raised. It is 100% worth the cost in my opinion, especially if you plan on making bone broth with the bones and carcass. Have you seen the price of bone broth? You actually will save money by roasting a chicken and making your own broth. But my favorite part is the chicken skin, and my rub makes the most delicious chicken skin!
The best part about a roast chicken is how versatile it is and how many leftovers you get from it. We will usually roast some vegetables to have with it for dinner the first night and do wraps or salads (or sandwiches sometimes in my husband's case), but you can use it for any recipe that calls for rotisserie chicken.
You can use any fresh herbs you have on hand, preferably from your garden, but dried herbs will work as well. My favorite is sage, but thyme and rosemary are also great. Make combinations like italian herbs or herbs de provence. Don't be scared to get creative! I've done cilantro with lime juice instead of lemon, and added some chili spice to my rub and it was fantastic.
Be sure to save the bones and carcass to make homemade bone broth! I like to freeze about 2-3 chickens worth of bones before I make a big batch of broth.
Prep time: 20 minutes
Cook time: 30-40 minutes per pound
Preheat oven to 375 degrees.
Remove any organ meats or papers from your chicken. Save the organ meats for future recipes or bone broth (or if you have cats or dogs, they may love the liver--mine does! And it's really good for them). Rinse the chicken in cold water and dry it off.
In a small bowl or container that fits an immersion blender, place garlic, herbs, oil or melted fat, lemon juice, salt, and pepper. Blend until smooth with an immersion blender.
If you don't have an immersion blender, you could probably also use a regular blender. Or just whisk it all together (in that case, you would want to finely mince your garlic and herbs)--it won't be as smooth but you'll still get great flavor.
Rub the chicken inside and out with the mixture. Stuff it with an onion or apple and the rest of the lemon. Place the chicken breast side up and roast it in the oven.
My chicken was 2.69 lbs and I took it out after about 1 hour and 45 minutes. If your chicken is anywhere between 2 and 3 lbs, 1.5-2 hours will be perfect.
We usually carve off the wings and thighs, and then the breasts. We save the carcass and any other stray bones in a freezer bag to be used for future broth.
Prep Time: 5 minutes
Cook time: 12-24 hours
Place the bones and carcasses in a soup/stock pot or in a slow cooker. If you are adding vegetables, do so now. Cover with filtered water and apple cider vinegar.
If you are using the stove, bring to a boil and let it simmer for 12-24 hours.
If you are using a slow cooker, cook on low for 24 hours.
Run the broth through a strainer to filter out the vegetables and any other leftover chicken pieces, or use these soup socks prior to cooking. I funnel my broth into mason jars--but only 2/3 full because they will expand--and freeze until I'm ready to use.
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