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!
- 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
- Remove inside pouch from chicken and rinse chicken with warm water.
- Place chicken into 10 inch cast iron skillet and rub with avocado oil.
- Sprinkle generously with sea salt and black pepper
- Place 5 sprigs each of rosemary and thyme inside of the chicken.
- Place 1/2 of lemon inside of chicken.
- Place 3 cloves of garlic in side of chicken.
- Arrange slices of lemon, the rest of the herbs, and the garlic on top of the chicken.
- Pour about a 1/2 cup of broth or water into the skillet.
- Place chicken into oven at 400 degrees for 20 minutes.
- Lower the temperature to 375 and roast for another 1.5 hours, or until the chicken reaches 165 degrees.
- Remove from oven and let sit for at least 10 minutes before carving.
- 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
- 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.
- Turn on heat and bring to a boil.
- After a few minutes a layer will form on top of water, use a spoon to skim this layer off the top and discard.
- Add all other ingredients to pot, cover and lower to a simmer.
- Simmer for at least 6 hours, adding water if the liquid seems to be reducing too much.
- Serve or store in fridge for upto 5 days.
Thanks for reading!