The truth is, I have no business posting this recipe. It is hot as hell here in Arizona–like 100 degrees hot. This feels more like a winter meal, but this is my favorite comfort food of all-time, so I make it year round. Here is why I love it so:
- It tastes delicious. The vegetables get all caramelized in the bottom of the pan and the chicken is the perfect amount of crispy on the outside and moist on the inside.
- Everything goes in one pan so you don’t have a ton of dishes at the end of the night.
- You can use the chicken carcass to make homemade bone broth, which is super healing, especially for those of us who have recently had babies and need to give our connective tissue a little love.
- There are almost always leftovers to save you meal prep the next day.
- Did I mention it tastes SO good?
I don’t have a ton of time for food prep, and I’m guessing if you are following along, you don’t either. That’s why this is one of my favorite recipes. I make this whole chicken recipe for dinner, use the leftover chicken to make chicken salad for lunch the next day, and use the carcass to make bone broth. One chicken, three meals (if you count bone broth as a meal…might be stretching it).
1 organic whole chicken (I get mine at Costco. They weigh about 4.5 pounds)
6 carrots, chopped
1 onion, chopped
12 garlic cloves, divided (chopped and whole)
3 sweet potatoes, chopped
Olive oil, 3 TBSP
Butter, 4 TBSP
Salt, to taste
Pepper, to taste
3/4 cup chicken stock
- Preheat oven to 425 degrees.
- Chop vegetables and place in the bottom of the roasting pan.
- Pour chicken stock over vegetables and stir.
- Add 6 whole cloves of garlic in their skin. (You will pop them out of their skin at the end and it adds so much flavor to the chicken). Add three cloves of diced garlic to the vegetables. Mix.
- Prep the chicken (take innards out if it came with them), and place on the wire part of the roasting pan.
- Gently lift skin of breast and place pats of butter and remaining three chopped gloves of garlic inside the skin.
- Pour olive oil on the skin of the chicken.
- Season with salt and pepper.
- Place in oven, breast side up and bake at 425 degrees for 20 minutes (or until golden brown on the outside). Reduce oven temperature to 350 and bake an additional 20 minutes per pound until the meat thermometer reads at least 170 degrees.
Here is the yummy lunch chicken salad.