Whole30 Roasted Chicken

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I would have never cooked a whole chicken, had it not been for the Whole30. I am so glad I pushed past my fears of touching an entire, raw chicken, because I have come to love the flavor and versatility of roasted chickens. They’re perfect for batch cooking (so that you have leftovers for chicken salad or spaghetti squash bake), and they are really easy to make. I love roasting some veggies and potatoes on a sheet pan for the last 30-40 minutes of cook time, for an easy dinner. This is my go-to recipe for meal trains, when I sign up to bring a meal to a new mom or someone at our church, who is in need. I stick with just salt and pepper, but you can switch things up and try your favorite seasoning blend, to give it some personality.

 
roasted chicken.png
 

Ingredients:

  • 1 (or more) whole chicken(s)

  • 1 apple

  • 1 onion

  • optional: other produce you have on hand, such as carrots, celery, or lemon slices

  • optional: you can also throw some chopped potatoes around the chicken in the baking dish to eat with the chicken.

  • ghee to taste (~ 1-2tbsp per chicken)

  • salt and pepper to taste

 

Directions:

  1. Preheat oven to 425F.

  2. Remove giblets from inside chicken (if necessary), and place in a baking dish with the breasts UP.

  3. Cut your apple and onion into slices/wedges. Place a few slices of each inside the chicken, and then lay the rest around the chicken in the baking dish. (If you are using other produce, such as carrots, celery, and lemon slices, you’ll want to place them inside and around the chicken as well.)

  4. Rub ghee all over the outside skin and under the skin.

  5. Sprinkle chicken with salt and pepper to taste.

  6. Place chicken in your preheated oven and immediately bring down the temperature to 375 F.

  7. Bake at 375 for 1.5 hours.

  8. Use a meat thermometer to make sure that the chicken is fully cooked, then cover with foil, and let rest for 30 minutes.

Notes:

  • We love eating the chicken as is the first night and then shredding the rest of the meat to utilize later in the week.

  • Don’t forget to make bone broth with your bones to make the most of your chicken and stretch your budget.