Roasted chicken with steamed veggies or baked potatoes, a fresh salad, and dinner rolls is one of my family’s favorite meals. I love roasted chicken because it’s very easy to throw together and pop into the oven. You can make a juicy sauce from the pan drippings, or simply carve and serve. I can usually stretch a whole chicken into two meals for my family of six by saving one breast for Chicken and Rice Casserole or chicken sandwiches. This recipe is based on the one from Sally Fallon’s Nourishing Traditions Cookbook.
Juicy Herb Roasted Whole Chicken
- whole chicken
- half a large onion, sliced
- 2 heads of garlic, cut in half
- 3-4 Tbsp butter, melted
- crushed oregano
- fresh herbs: oregano, thyme or rosemary (optional)
- 4 c. chicken broth/stock
- 1 Tbsp Beef Gelatin(optional)
Preheat oven to 375*. Place onions and garlic (cut-side down) in the bottom of a cast iron skillet or roasting pan. Place a rack in the pan and put the chicken on the rack, underside up. Be sure to check the cavity of the bird for any innards that need to be removed. Brush the chicken with melted butter, and sprinkle with salt, pepper, paprika and crushed oregano, to taste. If you have fresh herbs, stuff them into the bird’s cavity. Bake for one hour. Turn the chicken over, brush with melted butter and season as you did with the other side, then bake for another hour. The chicken should be crispy and brown on the outside, and juicy and tender on the inside.
If you’d like to use the pan drippings to make a sauce, remove the chicken from the dish and pour the liquid and onions into a saucepan. Add the chicken broth and optional gelatin, and bring to a boil. Reduce by half with a vigorous boil. Carve the chicken, then add it to the reduced sauce before serving.
Save the innards, neck, and carcass to freeze for a future homemade chicken broth!