Sometimes there is nothing better than a tender, roast chicken. Roasting a chicken whole means that the meat is full of flavor and quite juicy. To create the most flavorful and moist chicken, I stuff the chicken with aromatics. I also make a rub for the outside, and an herb butter to put between the skin and the meat.
The whole chicken is roasted over potatoes and onions, which will infuse with the flavors dripping off of the chicken. These potatoes and onions make the perfect side for the roast chicken, and they get beautifully caramelized in the oven. It is basically a one-pan wonder, and it sure is wonderful.
To serve, I remove the legs, and remove both breasts and cut them into large chunks, but you can slice this chicken like you may slice a turkey at thanksgiving. Any way you serve this chicken, it will be a crowd pleaser. It is also a perfect budget friendly meal that I know you, your friends, and your family will enjoy.
Whole Roasted Chicken with Potatoes and Onions
Makes about 4 servings
Time: 20 minutes prep, 1 hour 45 minutes bake, 15 minutes rest
6 medium white potatoes
2 medium onions
4-6 sprigs of fresh rosemary
10 cloves of garlic, smashed
½ lemon, cut into chunks
2 tbsp. olive oil
3 tbsp. butter, softened
Zest of ½ a lemon
1 tsp. fresh parsley, chopped
½ tsp garlic powder
¼ tsp. cayenne
¼ tsp. ground poultry seasoning
½ tsp. salt
¼ tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. turmeric
1 tsp. salt
½ tsp. pepper