This roasted chicken dinner seems fancy, takes three big dishes, and makes your dinner table look like a gorgeous spread from a magazine. But? It only takes about 20min of prep and is gobbled up by even picky kiddos. We have this dinner, with some variation of whatever veggies I have in the fridge, at least once a week. Cooking a whole chicken once a week keeps us in fresh chicken broth (healer!) and makes for easy fixings for left overs the next days. I have one tip that makes for the juiciest, and most flavorful chicken and I’m excited to pass it on!
Kid Approved Roast Chicken
One Whole Chicken (I buy humane, kosher, organic chicken from Trader Joe’s, one full chicken is around $15-19 and gets us this meal, two more lunches, and broth for the week).
Two Tablespoons ghee or pasture butter
Two Tablespoons favorite seasoning mix. I love the poultry seasoning from Primal Palate, and also the Herbs De Provence from Trader Joe’s
10+ cloves of garlic
Preheat oven to 400.
Unwrap and dry your bird, lay it BREAST SIDE DOWN (aka: upside down!). I know… what? It makes it so much juicer. Dark meat is already more flavorful, and breast can often be dry. Flipping the bird upside down gets more juice to the breast meat, and gets the side covered in skin, up (so crispy!).
Top with cubes of butter, or spread it on if it’s soft.
Sprinkle with seasoning of choice.
Add in garlic, all around.
Bake, covered for one hour, then uncover and bake another 20min till brown and crispy. (I use my dutch oven, it’s easy to control and then I can make my stock in it directly following. Less dishes, more flavor!)
As always, with chicken, check the internal temperature to be sure it’s done. Let it sit uncovered for 15min to rest, then enjoy!
Sweet Balsamic Roasted Veggies
One head of broccoli chopped
One bag (or large stock, depending on how you buy/grow it!) brussels sprouts, chopped
One bag baby carrots (or 6 carrots chopped)
1 tbs cooking fat
1tbs balsamic vinegar
Preheat oven to 400 (I cook these at the end of the potatoes and chicken!)
Toss all ingredients together in a baking dish and make sure all are coated well.
Bake for 25minutes and serve warm. The balsamic will lightly coat everything, reduce while cooking, and only leave a hint of sweetness.
Yukon Gold Potatoes (I always cook up about 8 so we have left overs!)
1 tbs fat (I like avocado or coconut oil, but olive or vegetable will work!)
1 scant Tbs salt
Preheat oven to 400 (I bake these at the same time as the chicken, but in a separate dish.)
Poke each potato with the tines of a fork
Add each potato to a covered baking dish (I use a small dutch oven)
Drizzle in oil
Sprinkle on salt
Cover potatoes and bake for an hour. When you pull them out the outside should be a bit crispy and the inside fluffy and amazing. We just top with ghee or butter, they’re smooth and creamy.
When Charlie and I enjoy this we take all those sweet roasted garlic cloves and stuff them into our baked potatoes, and it’s everything!
To make stock just put all the bones and carcass into the same dish you baked the chicken in (all that garlic and roasted flavors make for extra amazing broth). I add cold filtered water, enough to cover it + one inch, and let it simmer on low for about 36 hours. After that I strain it (actually, Charlie does, it grosses me out, haha) and salt it with pink sea salt. My youngest says “it tastes like potato chip juice!” and loves it. Charlie chugs it down as a hot morning drink before his bike ride. And our oldest will drink it if she is asked too as medicine (for example, today they’re both drinking it down after lunch since they have little colds!).
Protein filled babies, on their way to trick or treat! Let me know if you make this meal, or some piece of it! It’s a family favorite here and I’m already wishing it was in the oven and we were having it tonight!