Garlic & Herb Roasted Chicken
Roasting a whole chicken might seem intimidating, but it’s actually super simple and budget friendly! There are tons of recipes out there and some might be complicated, but I promise mine is not. This whole chicken cost $7 and fed me and my husband 4 meals. Plus it tastes absolutely delicious!
Ingredients
Directions
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Preheat oven to 425 F. Remove giblets and pat chicken dry.
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Optional: Truss the bird with kitchen twine. I watched the YouTube tutorial here. This just helps the chicken cook evenly and keeps the skin crispy on the legs and thighs.
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Place chicken in a roasting pan with the chopped veggies around it, if using. You want them to be relatively large chunks as the chicken will cook for over an hour in the oven. If you are worried your veggies will overcook, simply add them halfway through cooking instead.
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In a small bowl, mix together melted butter, olive oil, garlic, herbs, pepper, and juice of 1/2 the lemon. Stuff the chicken cavity with all the lemon quarters, including the ones already squeezed. Option to stuff the chicken with extra herbs and onion quarters.
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Sprinkle salt all over the chicken – be generous here! Using a brush or even your hands, spread the butter mixture all over the chicken. Make sure to get it everywhere and rub some on the veggies too.
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Bake chicken at 425 F for about 1 hr and 15 mins (for . Halfway through, use a spoon or brush to baste the chicken with the juices from the pan and then return to the oven.
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Check that the temperature reaches 165 F in the thickest part of the thigh.
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Let rest for a few minutes to lock in the moisture before cutting, and then enjoy!
Notes
Don't throw away the chicken bones! Save the bones and use them to make a rich chicken broth perfect for soups and other recipes. Find my easy recipe here.
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