Roasting a chicken is a simple go-to meal in my house. It only takes a few minutes to prep and then leave in the oven for the next hour while I move on to other important things (like pretending I am still making dinner so I can sit by myself for a minute. Ha!). The high oven temperature leaves you with crispy skin and juicy meat! Delicious!!
Meals don’t need to be time consuming to be delicious and nutritious!
I have learned over time, cooking for a family of 8 (soon to be 9), can be as time consuming as I make it. I could spend hours in the kitchen each and every meal, prepping and cooking (and sometimes I do for special occasions) or I can go with my no fuss, quick, one pot meal that I know will leave the family sufficiently full, zero complaints, and healthy.
Not only do we have a few leftovers from the meal, I typically freeze the bones to make a bone broth for when we are in the mood for soup. That’s a no waste, win-win for me!
Tools and Ingredients
- Roasting Pan, Cast Iron Skillet, Dutch Oven, or 9×13 flameproof baking dish
- one medium whole chicken (5lbs)
- 2 Tablespoons Avocado Oil (butter, coconut oil, or extra Virgin Olive oil have a lower smoke point than Avocado Oil, but I have never had an issue with any of the above)
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- Carrots
- Baby Potatoes
Directions to Making Simple Roasted Chicken and Vegetables
1. Preheat oven to 425 degrees.
2. Remove giblets from chicken, rinse chicken inside and out with cold water, and pat dry with paper towels. *
3. Brush entire chicken with Avocado Oil.
4. Season chicken with seasoning and place in roasting pan breast side up.
5. Tuck wings behind back and tie legs with cooking string (I have definitely skipped this in the past and the chicken turned out just fine).
6. Layer potatoes and carrots (or vegetables of your choosing) around the chicken and drizzle with oil, salt, and pepper.
7. Place in oven for 1 hour and 15 minutes
All of the juices should run clear, not pink, when you cut into it. If you’re super fancy, you can use an instant-read thermometer, inserted in thickest part of thigh, and should read 165 degrees.
*Side Note: The newest advice by the CDC says NOT to rinse your chicken. Rinsing the chicken can spread bacteria in and around the sink. I, however, will continue rinsing because I think all of the “goo” in the packaging and on the chicken is gross. Ha! Don’t worry! I will ensure everything in the sink is properly sanitized afterwards.
Simple Roasted Chicken and Vegetables
Equipment
- Roasting Pan, Cast Iron Skillet, Dutch Oven, or 9×13 Flameproof Baking Dish
Ingredients
- 1 5lb Whole Chicken
- 2 tbsp Avocado Oil (coconut oil, extra virgin olive oil, or butter)
- 1 tsp Paprika
- 1/2 tsp Dried Thyme
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Black Pepper
- 1/2 tsp Salt
- Carrots
- Baby Potatoes
Instructions
- Preheat oven to 425 degrees.
- Remove giblets from chicken, rinse chicken inside and out with cold water, and pat dry with paper towels. *
- Brush entire chicken with Avocado Oil.
- Season chicken with seasoning and place in roasting pan breast side up
- Tuck wings behind back and tie legs with cooking string.
- Layer potatoes and carrots (or vegetables of your choosing) around the chicken and drizzle with oil, salt, and pepper.
- Place in preheated oven for 1 hour and 15 minutes.
