Can a Chicken dinner really be this easy?
Is cooking a whole chicken intimidating to you?!
I get it but it’s SO EASY, delicious and so good for you.
I never grew up eating whole chickens unless it was the small rotisserie chicken on the hot rack at the grocery store.
I first taught myself how to cook them when I raised my first batch of meat chickens in 2018 at the ripe old age of 30!
No matter your age, you can learn how to do it too.
You will never go back to those dry flavorless frozen chicken breasts again.
Here’s how you do it.
Once you pick up your fresh chicken on Saturday or Sunday (or thaw if you are putting some in the freezer):
Turn oven on to 375 degrees.
Rinse chicken inside and out well with water. Pat skin dry and place in your favorite roasting pan.
(Optional) Cut up an onion and a lemon into quarters, a few cloves of garlic and stuff inside your chicken. You can also add any fresh herbs or other veggie scraps.
Season the skin to your liking. Here are a few ideas:
Salt (and pepper) don’t be shy on the salt!
Favorite Poultry Dry Rub (Redmounds is our favorite)
Smoked Salt
Honey and Garlic
BBQ Sauce or BBQ Dry Rub
Make a foil tent over the chicken. You want the pan/chicken covered but not touching the chicken.
Roast in the oven for about 1.5 to 2 hours. You want the internal temperature to be about 155-160 degrees.
Remove foil, turn up the oven to 425 and roast an additional 10-15 mins until the internal temp is 165 degrees and the skin is nice and crispy.
Take the chicken out of the oven, let it cool and serve with roasted root veggie, mashed potatoes, baked potatoes, rice, pasta, etc.
I usually cook two at a time so save time for meals the rest of the week!
See, it really is that easy. Enjoy!
