Roasting a whole chicken is by far the simplest way to get a good - no, great - meal with very little effort. Plus, a whole chicken can be spread out to cover more than just one meal. I've made a whole chicken stretch to 5 meals, plus chicken stock! Now, that's using your food money wisely!
What You'll Need
- meat thermometer
- big bowl
- roasting pan
- whole chicken
- olive oil
- 1/2 onion
- 3-5 cloves garlic
- 3 carrots
- 3 stalks celery
- 3 potatoes
- good salt
- red pepper flakes (remember, heat = health!)
- Preheat oven to 375*F
- In a big bowl, soak your chicken in a warm water bath with a good pinch of salt - let sit for 30 minutes
- drain and place chicken in a roasting pan
- chop onions, garlic, carrots, celery, potatoes and place around chicken in roasting pan
- drizzle olive oil over chicken and veggies
- sprinkle salt, pepper, and red pepper flakes over everything (toss the veggies to coat)
- drizzle honey over chicken
- sprinkle herbs over everything
- add about a cup of water into the bottom of the pan
- Pop into oven, bottom shelf, until Meat Thermometer reads 180*F. Usually about 1 - 1.5 hours.
- Take out of oven and let stand for 10 minutes.
For dinner that night, serve the legs, wings, thighs. Save the breasts for two separate meals (1/2 for chicken pot pie, 1/2 for something else like chicken quesadillas or a topping to pizza). Or just dig in and then save what's leftover for chicken stock and chicken soup.
I save all the bones in a zip-lock bag in the freezer labeled "BONES". When I have a full bag, I will use those bones, along with some veggie scraps, to make chicken stock (aka: consomme). This is so much better tasting and better FOR you than what you get at the store. Plus, it's basically free since you have everything. Just boil for a couple hours in water, cool, strain, and store. Keeps in the freezer for months, in the fridge for a week.