While on Nutrisystem I’ve started to adapt easily to this lifestyle change. And that doesn’t mean I’m the only one eating healthy! I’ve also continued to prepare delicious, healthy meals for my family as well.
One of my favorite budget friendly recipes has to be this oven roasted whole chicken. Not only is it an amazingly delicious meal (and comes with the sides all on one roasting tray) it also provides a good amount of left overs to use in other meals throughout the week.
Plus I can use some of the breast meat as my Power Fuel option for lunch on top of a delicious spinach salad with veggies. Score!
While roasting a whole chicken may seem like a daunting task, once you tackle it the first time, the next few times after that are even easier. You could even throw the whole thing in a crock pot like I sometimes do. But the taste of the roasted version is always something I turn back to!
Oven Roasted Whole Chicken
- 1 three-pound whole chicken, giblets and neck removed
- 2 tablespoons unsalted butter
- Salt and pepper
- 1 medium onion, peeled and sliced
- 1 lemon
- 2 large cloves garlic, peeled
- 2 tablespoons thyme
- Let chicken and butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees.
- While chicken is getting to room temperature, take onion slices and spread onto a roasting pan making a bed for the chicken to cook on.
- Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Cut off any excess fat or skin from the chicken and tuck the wing tips under the body.
- Place the chicken on the roasting pan and sprinkle the cavity of the chicken liberally with salt and pepper, set aside.
- Grab the lemon and pierce entire surface with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme, and lemon into cavity (I sprinkled the thyme all over the lemon and the juices kept it on).
- Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
- Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours.
- When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
- Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Once the chicken has rested, carve and enjoy!
And the best thing about roasting whole chickens is that when you are done eating it you can use the bones to make homemade stock!
This looks really delicious but for some reason, I can’t eat meat off the bone. I should make this and have some pull off the meat off for me. 🙂
This is my favorite way to cook chicken. My kids love it too.
This looks so good, thanks for sharing!!!
I keep wanting to do a roasted chicken but I failed once so I have been hesitant to try again. Plus I live so close to Costco – we are hooked on that rotisserie chicken!
That chicken looks mouth-watering. We like making a drunken chicken, or better known as a beer can chicken on the grill with crispy skin, yum!
That chicken looks mouth-watering. We like making a drunken chicken, or better known as a beer can chicken on the grill with crispy skin, yum!
You make it so easy and there are so many recipes you can do with this too!
Great instructional post. That chicken looks delectable. I always love a whole chicken baked or broiled you just cannot beat the flavor!
OH HAPPY DAY!!! This chicken recipe is now our go to favorite thing to cook! We can’t thank you enough for helping us stick to our budget and making our tummies happy in the process! We shared your blog on our weekly dinner vlog! Check us out here! https://www.youtube.com/watch?v=4VWsjA0FcZ4&list=UUjW1A7sNKSPcGbJNNlnE5zw
So glad you enjoyed it! It’s one of my family’s favorites as well. Loved the vlog.
This recipe is delicious! Thanks for sharing. I hope you don’t mind, but I linked the recipe in my blog post about cooking whole chickens!
http://openspacemeats.com/pretty-cluckin-good-at-stretching-a-chicken-a-budget/
Of course that’s ok!