By Emily Malloy
There are three words that can describe a recipe that everyone wants to hear: simple, delicious, and inexpensive. Oh, and perhaps buttery, too (which may be synonymous with delicious, but I digress)! Today, I share a staple in our home that we eat every week and has yet to grow old: whole roasted chicken.
The versatility of roasting a whole chicken cannot be overstated. It can go straight to the table after carving or be easily diced or shredded into another dish (think: tacos). Lastly, with the availability of all cuts of chicken, both light and dark meat lovers are happy.
But, the greatest of all the benefits of cooking a whole chicken is how economical it is. On average, about $1.00/lb is saved in purchasing a whole chicken instead of pre-packaged chicken breasts. These are savings that quickly accrue over time. Not to mention, the ability to make a whole chicken stretch over several meals (more on that to come!).
I have found that cooking chicken in a Dutch Oven is the surest way to ensure a moist and delicious meal!
Once dinner is complete, save all leftover bits of chicken and bones to make a wonderful broth and get the most out of your chicken.
Roasted Whole Chicken
Yields: 6+ servings
Time: 1+ hours
5-6lb whole chicken, giblets removed
4 TBS unsalted butter, melted
1/2 white onion, julienned
1 TBS minced garlic
1 TBS kosher or sea salt
1 1/2 teaspoons black pepper
2 teaspoons Italian Seasoning
- Preheat the oven to 375*F. Line the bottom of a 5-quart Dutch Oven with onions and garlic.
- Rinse the chicken and pat it dry with a paper towel. Liberally brush all sides with half of the melted butter and season all sides with the spices.
- Place the chicken in, breasts side down, and cook for 30 minutes.
- After 30 minutes, flip the chicken over (I have found it’s easiest to place a wooden spoon into the cavity while using either tongs or another spoon to rotate it). Brush the last of the melted butter onto the chicken.
- Roast for an additional 30 minutes or until a thermometer inserted into the thickest part of the breast reaches 165*F).
- For crispy skin, place the chicken (with the lid removed) under a broiler for a minute or two.
- Carve and enjoy! Feel free to serve the carved chicken with the onions and garlic from the bottom of the Dutch Oven! Don’t forget to save everything for leftovers and to make chicken broth!
Printable recipe can be found here!