Family Fave Roasted Chicken
Serves 4-6 people
Prep Time 15-20 minutes
Cook Time 1 hour 45 minutes
This roasted chicken is a hit every single time. I’m sure it will end up being a “core memory” meal for my kids. The aromas of onion, garlic, and thyme fill the house with allll the warm, cozy meal vibes. Delicious, check. Nutritious, check. You can serve it as a plated meal or you can use the broth from the roasting pan to serve it in bowls as a sort of soup. Afterwards, pop the bones (and parts/organs if they were included with the chicken) in the crock pot or Instant Pot and make bone broth for a soup base later in the week. I make this meal 2-3 times per month in the cooler months, followed by chicken noodle soup or butternut squash soup using the bone broth. Comfort food anyone? Yum!
Ingredients:
1 Whole Chicken, preferably organic, especially if you plan to make bone broth afterwards
1 Tablespoon Butter
2 cups water
Salt, Pepper, Thyme
5-6 cloves of garlic, whole
1 yellow onion, chopped
3-5 sweet potatoes or yams
Directions:
Preheat oven to 375 degrees Fahrenheit, convection roast setting if that is an option on your oven.
While the oven is preheating, put the tablespoon of butter in your roasting pan and put it in the oven (no lid). Let it melt just until it is bubbly and sizzling. The oven does not have to be up to temperature when you do this step. While the butter is melting, inspect your chicken to see if there is a bag of organs in the cavity or in the neck flap. If so, remove it and put it in the fridge if you want to make bone broth later or discard if you don’t plan to make broth. Remove the roasting pan from the oven swirl to coat the bottom of the pan with the melted butter. Place the whole chicken, breast side down, in the hot butter. Coat the breast side of the chicken in melted butter, then place breast side up in the center of the pan. Season generously with salt, pepper, and thyme. Place the roasting pan in the oven with the lid off for 5-6 minutes or until the skin just starts to turn golden brown.
Remove roasting pan from the oven and pour 2 cups water into the pan (around the chicken, not on the chicken). Place the lid on the roasting pan and place in the oven for 30 minutes at 375 degrees Fahrenheit.
While the chicken is in the oven, prepare the yellow onion (chop into 1-2 inch pieces), garlic (remove skin, leave whole), and sweet potatoes or yams (wash, slice into 1/2 inch pieces).
After the chicken has been in the oven for the initial 30 minutes with the lid on, briefly remove the lid to add garlic, onions, and sweet potatoes or yams (or a mix of both) around the chicken. You’ll want to work quickly so that you don’t lose moisture from the chicken. Place the lid back on roasting pan and put it back in the oven. Set a timer for 45 minutes. Do not remove the lid during the roasting times other than to add the veggies. This keeps the chicken moist and tender.
Remove from oven, crack lid to one side and let the chicken rest for 10-15 minutes before serving.
While the chicken is resting, steam some broccoli or green beans to serve on the side. Sautéed brussels sprouts are also nice side for this meal.
Serve plated or in bowls with broth from the pan. Salt and pepper to taste. Enjoy!
After you remove the meat from the bones, you can use the bones and any included organs to make bone broth. You can make bone broth in a crock pot or in a pressure cooker. I prefer the flavor when it's done in a crock pot, but if I’m pinched for time, I will use my Instant Pot.