The second there's a crisp in the air - I'm bringing this recipe out! But to be honest, it's amazing year-round. It's warm, buttery, full of flavor and the juices are so yum for a gravy if you're up to it afterwards! The smell it brings throughout your home is unbelievable and my favorite part: you'll have leftovers for days. I love repurposing this for my Roasted Chicken Waldorf Chicken Salad or my Fire Roasted Tortilla soup. If you can't eat it up in time - be sure to freeze it! You'll be sure to impress your people with this one.
What You'll Need:
• 1 Whole Chicken
• 2-3 whole carrots
• 2 stalks of celery
• 1 lemon
• 1 apple
• 1/2 sweet onion
• 5 cloves garlic
• Baby Potatoes
• 2-4 cups chicken bone broth (broth or stock work fine too)
• 1/2 stick butter (softened)
• Poultry Blend of Herbs: Rosemary, Thyme & Sage (fresh is best)
• Non-stick spray (I use avocado oil)
• Salt & Pepper
How to:
>> Preheat the oven to 425ºF. In a dutch oven or pot that fits your chicken, rub it with non stick spray - I like avocado oil spray the best. In the sink, get the chicken ready by taking out the icky stuff in the butt. I'll probably never grow out of despising this part, but it's worth it for the result!
>> Prepare the veggies! Chop your celery into 3-4 inch pieces. Peel and chop your carrots into the same size. Dice your lemon into four wedges. Cut your apple into wedges around the core. Chop your 1/2 onion into 3 sections, creating onion wedges. Peel your garlic. Lastly, wash your potatoes.
>> Let's make the herb butter! Mix together the butter finely chopped rosemary, thyme & sage (about a teaspoon each) with salt and pepper to taste.
>> Place half of your celery, carrots, and onion on the bottom of the pan - and place your chicken directly on top, breast side facing up. Using your hand, slide your hand between the breast and the skin - separating them while still in tact. Using your hand, use about half of the butter mixture and slide up underneath the skin directly on top of the breast. For the rest of the butter - smear it right on top of the whole chicken.
>> Using as many of the veggies as you can (minus the potatoes, we'll use those in a bit!), stuff the veggies into the center cavity of the chicken. Whatever won't fit or you have leftover, use around the chicken scattered in the pot. Including any herbs you have leftover.
>> Heavily salt and pepper the chicken. Add in 2-4 cups of bone broth (depending on what your pot can hold). You don't want the chicken to be dry so this liquid ensures it won't be!
>> Get into the oven uncovered for about 30 minutes or until browned on top. At the 30 minute mark, put the lid on for an additional 30 minutes. Once your timer beeps - get the pre-washed baby potatoes into the pot, scattered around. Put the lid back on and cook an additional 30 minutes or until your chicken reaches 165º F internally and the potatoes are soft.
Slice up & enjoy!
Bonus:
>> Make a gravy with the juices once cooked completely! In a separate pot, boil the juices from the roasted chicken. Once boiling, add in a slurry with arrowroot starch or corn starch with water mixed together. Season with salt and pepper and cook until thickened!
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