Easy Whole Roasted Chicken Recipe
Need a meal idea for an easy weeknight dinner or a fancy get-together? Here ya go, folks! Check out this Whole Roasted Chicken Recipe! I made this one night when I invited my mom over for dinner and it was a crowd-pleaser.
Many people think roasting a whole chicken is a challenge, and maybe it is for some, but I think it's pretty easy and fool-proof. I ordered my whole chicken from Moinkbox, a meat subscription service that provides your family with ethically farmed and raised, hormone and antibiotic free meat, right to your door! I'm really digging Moinkbox right now, you should definitely check it out! I hope you enjoy this recipe! It's easy and it's great for the holidays!
Easy Whole Roasted Chicken Recipe
Ingredients:
- 1 whole roasted chicken
- 1/2 cup of ghee (you may need more)
- Salt
- Pepper
- 1 white onion, chopped into large chunks
- 3 pounds red potatoes (chopped into large chunks)
- Asparagus, chopped
- Cast Iron skillet
Instructions:
- Preheat your oven to 400 degrees.
- If your chicken is frozen, leave it out overnight to thaw completely.
- Chop onions, asparagus, and red potatoes.
- Generously coat bottom of cast iron skillet with ghee, set the rest of the ghee aside for seasoning chicken.
- Place chopped red potatoes, asparagus, half of onion in the bottom of the cast iron skillet.
- Pat your chicken completely dry with paper towels.
- Tenderly rub a generous amount of ghee all over chicken.
- Season with a generous amount of salt and pepper, including inside the cavity.
- Move chicken and place on top of your potatoes, onion, and asparagus in your cast iron skillet.
- Stuff the rest of the onion in the chicken cavity.
- Tie the legs with kitchen twine or floss (yeah, I'm a professional).
- Tuck the wings under the chicken's body so they won't brown and get crispy before everything else.
- Carefully place your beautiful bird inside the oven for about 30 minutes. Cooking it at 400 will allow it to brown nicely.
- After 30 minutes, turn the oven down to 350 degrees and cook it for an additional hour to 1.5 hours.
You'll know it's ready when the internal temperature is 165 degrees (when thermometer is inserted into thickest part of the thigh without touching the bone) or if the juices between the thigh and breast run clear.
Leave the chicken on the counter to rest for about 5-10 minutes so the juices will stay in. Carve and serve alongside the potatoes and onions. ENJOY!
I also added a frozen bag of green beans 20 minutes before pulling this baby out of the oven!
You can change this dish up by adding any root veggies you'd like (carrots, parsnips, beets, etc.) and you're sure to have a winner! This chicken lasted me for almost a week! I used it in many ways for leftovers and I used the bones to make bone broth! Check out my leftover turkey bone broth recipe here. This recipe can be used for any bones, including the bones of your roasted chicken.
Happy Holidays!
Emily
