Learn how to make a delicious and easy whole roasted chicken. You just a need a few ingredients, a good roasting pan or skillet and a little over an hour! Makes juicy meat that's perfect for serving as is or shredding and adding to soups, stews, enchiladas or tacos! Yum.
chicken, Dinner, Gluten Free, Grain Free, Meal Prep, One Pan
AuthorMonique Volz of AmbitiousKitchen.com
1(3-4 pound) young chicken without giblets, preferably organic
Freshly ground salt and pepper
Optional: 1 teaspoon each of fresh thyme and diced fresh rosemary
3medium carrots, sliced
1white or yellow onion, chopped
Preheat oven to 450 degrees F. Remove chicken from packaging and discard giblets if there are any. Place chicken in a roasting pan or skillet with the carrots and onions. Pat the chicken dry with a paper towel.
Add melted butter and minced garlic to a small bowl; add fresh herbs to the butter if you are using. Brush all over the chicken skin and underneath. Season generously with freshly ground salt and pepper.
Bake in the oven for 1 hour to 1 hour and 15 minutes, basting the chicken with pan juices halfway in between. Chicken is done when a meat thermometer reads 160 degrees F when inserted into the thickest part of the chicken breast.
Allow chicken to rest for 15-30 minutes before cutting into. If you are shredding chicken or using for later, I suggest waiting an hour, or until the chicken is completely cool. Serves 4-6 and will make about 5 cups shredded chicken, maybe more!