I have been roasting whole chickens for years, but I have never blogged about it :-). I decided to write about it just in case someone doesn’t know how! It’s my favorite way to eat chicken. We have this every week or two. I don’t have exact measurements on herbs/salt/pepper because I just use the shaker. I don’t measure.
- Whole cage free chicken
- 1/2 onion
- 1 tbsp minced garlic
- Dried oregano
- Dried rosemary
- Dried thyme
- Dried basil
- Coarse sea salt
- Black pepper
- In a small bowl, mix the onion (chopped), garlic, and a sprinkle of each of the herbs as well as salt and pepper.
- Stuff chicken with this mixture.
- Generously coat the chicken with salt, pepper, and herbs.
- Cover with foil.
- Roast/bake for about an hour (until the temp is about 140-150)
- Uncover and continue baking until it is browned. Check temp to make sure it is 165-170 degrees.
I often make some veggies with it. This is zucchini, cauliflower, carrots (I don’t eat with an S meal), and broccoli. They are sautéed in butter and have herbs and salt and pepper.
Once the chicken has been eaten, I pull off any meat that is left (often use it for chicken salad), and place bones in stock pot. Place the second half of the onion (chopped), cut up celery (2-3 stalks), and cut up carrots (2-3). Sprinkle the same herbs, salt, and pepper, and boil. Simmer for 1-2 hours.