The secret to a successful and stress-free week is plan & prep! Every Thursday or so, I take the time to think about the week ahead and make a meal plan so that I only have to go to the grocery store once a week. It keeps me on budget and relieves me from the stress of having to ask myself “what should I make for dinner tonight?” Another step I take is make a big Sunday supper so that I have a lot of leftovers to take to work for lunch! This whole roasted chicken is a great example of how Sunday meal prep can set you up for an awesome week ahead! —Joni Gomes
Whole Roasted Chicken
whole Kosher Chicken
Freshley Ground Black Pepper
Freshley Ground Black Pepper
In This Recipe
After removing the chicken from the package, pat it dry with a paper towel and allow it to rest on a plate for about 15 minutes. During this time, peel and chop the carrots and parsnips into equal sized sticks. Now, preheat your oven to 350F.
In a small sauce pan, heat 3 tbsp of butter and add 1 clove of minced garlic, 1 tbsp of salt, 1 tbsp of pepper, and all of the chopped herbs. I use both the leaves and the stems of the herbs as the stems have a lot of flavor and it reduces food waste! You can use any sort of herb of your preference, rosemary is another great option. Once the butter has melted, give the mixture a stir and remove from the heat.
Next, with your fingers or a spoon, carefully loosen the skin the of chicken to create pockets. Fill the pockets with the herb & butter mixture, reserving about 2 tbsp. Massage in the mixture so that it coats as much of the chicken meat as possible. Spoon the remaining mixture over the chicken and massage it into the skin. Sprinkle the top of the chicken with some more salt & pepper.
Place the chicken into an oven-safe skillet (get yourself a cast iron skillet now if you don't already have one!) and place into the preheated oven. The chicken will roast low and slow for 1 hour and 30 minutes but set a timer for 30 minutes first.
Add all of the cut vegetables to a parchment lined baking sheet and drizzle with olive oil as well as season with salt & pepper. The vegetables only need about 45 minutes to roast, so you can add them to the oven after the first 30 minute timer.
After the first 30 minute timer goes off, some juices will have accumulated on the bottom of the skillet. Carefully pull the rack out a bit and spoon the juices over the chicken to keep it moist. Add the baking sheet with the roasted vegetables at this time as well. Set a timer for another 20 minutes.
After 20 minutes, baste the chicken again and toss the vegetables so they roast evenly. Set another timer for 20 minutes to baste the chicken once again and check on the vegetables. If the vegetables are tender, remove from the oven. Set another timer for another 20 minutes then baste the chicken again. Do this a couple more times until the chicken has been in the oven for 1 hour and 30 minutes.
Once the chicken is done, remove the skillet from the oven and move the chicken from the skillet onto a cutting board. Allow the chicken to rest for 10-15 minutes.
After the chicken had some time to rest, grab a sharp chef's knife and cut the chicken into portions. Start by cutting the legs and wings off, then the breasts and any other meat that is still attached.
Plate yourself some chicken, vegetables and spoon over the yummy pan jus!