This whole roasted chicken has juicy, tender meat that is full of flavor from lots of aromatic herbs, and a beautiful golden brown crispy skin. With only a handful of ingredients, and a cooking time of an hour, this roasted chicken makes for a wonderful Sunday dinner, a weeknight feast for the family, or an easy meal prep recipe to get you ready for the week to come!
Chicken is my most frequently used protein, but I rarely have the time, or desire, to make it on a weeknight. Including this roasted chicken recipe in my weekend meal prep routine is a lifesaver. I can throw a chicken in the oven on a Sunday afternoon while I make other things around the kitchen, and then carve it up and have enough chicken for many meals throughout the week. Some of my favourites include :
- roasted chicken breasts with a side of roasted potatoes and broccoli
- chicken soup
- Santa Fe chicken quesadillas
- BBQ chicken pizza
Preparing the chicken for the oven is quick and easy! To avoid washing your hands five bazillion times 😉 start off by getting all of your ingredients ready before you touch the chicken. Get out your olive oil, prep your herbs and pierce holes in your lemon. You’ll then be ready to wash your chicken, pat it dry with paper towel. and stuff with the herbs and lemon. Give your hands a quick wash and then drizzle your chicken with olive oil and season with salt and pepper. All ready to go in the oven and you only had to wash your hands once!
The goodness doesn’t just end with the chicken either. Homemade chicken stock in the slow cooker with the leftover chicken bones is one of my absolute favourite things! Grocery store stock just doesn’t even come close to making it yourself! To make chicken stock in your slow cooker, take all of the bones from your chicken and place in the slow cooker, along with the juices from cooking. Top off with water, add in a bay leaf and any unused fresh herbs from when you stuffed the chicken, and cook on low for 12-24 hours (the longer the better)!
- 1 whole organic chicken (approx. 3 lbs)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp salt
- 1 lemon
- 1 bunch sage, rosemary, parsley, thyme (all, or any combination of the four)
Preheat oven to 425 degrees.
Rinse the chicken and pat dry. Place in a baking dish.
Use a fork to pierce holes in the skin of the lemon (pierce 6-7 times).
Stuff the herbs inside the cavity of the chicken, and then stuff in the lemon.
Rub top of the chicken with olive oil and season with salt and pepper all over the skin.
Place in oven and cook for 60 minutes.
Remove chicken from oven and let rest for min. 10 minutes before carving. Enjoy!
Once your chicken is done cooking, it will be sitting in about 3-4 tbsp. of juice. Do NOT throw this out! Freeze it to use later in chicken broth.