Oven Roasted Skillet Chicken

It took me a long time to summon the courage to try roasting a whole chicken; but after all was said and done, I truly couldn’t believe how simple it was. A whole chicken is usually less expensive than buying chicken breasts, and offers a variety of meat in one dish. This recipe required very minimal prep and roasted in the oven while I finished making the other dishes for my meal prep. Bonus: when you roast a whole chicken, you can save the bones and make your own soup broth afterwards. Bone broth is a comforting traditional food full of nutrients. Soaking the bones in ACV first helps to bring the minerals and collagen out from the bones. Bone broth is a super delicious way to boost your immunity in the chilly and germy winter months.

This made enough chicken for 4 different meals; most often accompanied by brown rice and roasted veggies. It truly simplified my week and satisfied my taste buds much more than just eating plain chicken breast would. Below I have the recipes for both the chicken and the bone broth. Give them a try and let me know what you think!

Roasted Chicken:


  • 1 whole chicken ( I used a 5 lb chicken)
  • 1 whole lemon
  • 10 sprigs of rosemary
  • 10 sprigs thyme
  • 5 cloves garlic
  • 2 tbsp avocado oil
  • 1/2 cup broth or water
  • sea saltblack pepper


  1. Remove inside pouch from chicken and rinse chicken with warm water.
  2.  Place chicken into 10 inch cast iron skillet and rub with avocado oil.
  3. Sprinkle generously with sea salt and black pepper
  4. Place 5 sprigs each of rosemary and thyme inside of the chicken.
  5. Place 1/2 of lemon inside of chicken.
  6. Place 3 cloves of garlic in side of chicken.
  7. Arrange slices of lemon, the rest of the herbs, and the garlic on top of the chicken.
  8. Pour about a 1/2 cup of broth or water into the skillet.
  9. Place chicken into oven at 400 degrees for 20 minutes.
  10. Lower the temperature to 375 and roast for another 1.5 hours, or until the chicken reaches 165 degrees.
  11. Remove from oven and let sit for at least 10 minutes before carving.

Bone Broth:


  • bones and neck from chicken
  • 2 tbsp apple cider vinegar
  • 8-10 cups of water
  • 5 carrots
  • 5 celery stalks
  • 1/2 white onion
  • 4 cloves garlic
  • sea salt
  • black pepper
  • olive oil
  • rosemary sprigs
  • thyme sprigs


  1. In a large pot, soak the bones in a mixture of 8 cups of water and 3 tbsp apple cider vinegar for about 30 minutes.
  2. Turn on heat and bring to a boil.
  3. After a few minutes a layer will form on top of water, use a spoon to skim this layer off the top and discard.
  4. Add all other ingredients to pot, cover and lower to a simmer.
  5. Simmer for at least 6 hours, adding water if the liquid seems to be reducing too much.
  6. Serve or store in fridge for upto 5 days.



Thanks for reading!