Easy Roasted Chickens


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Easy Roasted Chickens
Chris and I usually roast two at once and save the carcasses to make homemade gut & inflammation healing bone broth. If you aren't ready to make bone broth the same day, just throw the carcasses into a freezer bag and keep them in the freezer until you are ready.

This recipe is written for one bird. Simply double it to cook two birds at once and enjoy food for the whole week. (If you do cook two birds, store the cooked meat from the second bird in a storage container in the freezer until you are ready to eat. Makes meal prep last longer!)
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Course Basics
Cuisine Chicken, Proteins
Prep Time 5 minutes
Cook Time 1 1/2 hours
Passive Time 30 minutes
Servings
3-4oz servings depending on the size of the bird
Ingredients
  • 1 whole chicken pasture-raised, hormone-free, antiobiotic-free (this is important!)
  • 1/2 teaspoon sea salt Pink Himalayan or Celtic
  • 1/2 teaspoon black pepper Penzey's
  • 1 tablespoon olive oil extra virgin
Course Basics
Cuisine Chicken, Proteins
Prep Time 5 minutes
Cook Time 1 1/2 hours
Passive Time 30 minutes
Servings
3-4oz servings depending on the size of the bird
Ingredients
  • 1 whole chicken pasture-raised, hormone-free, antiobiotic-free (this is important!)
  • 1/2 teaspoon sea salt Pink Himalayan or Celtic
  • 1/2 teaspoon black pepper Penzey's
  • 1 tablespoon olive oil extra virgin
Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
Prepping the Bird
  1. Preheat oven to 425. Set out a 9x13 baking dish. (Large enough to hold 2 birds.)
  2. Remove the chicken giblets. Rinse the chickens inside and out. Dry the chickens with disposable paper towels then set them in the roasting pan.
Directions
  1. Pour the 2 tbsp olive oil over the chickens and distribute using your hands. (1 tbsp olive oil for each chicken.)
  2. Combine the salt and pepper into a small bowl. Then sprinkle the mixture on both sides of the two birds. Distribute evenly with your hands.
  3. Tie the birds’ legs together (if you have string). If you don't have string, skip this step.
  4. Wash your hands! Then put the birds into the oven. (Do NOT cover with aluminum foil. Just leave the pan open.) Roast for 1 ½ hours or until the juices run clear when you cut between a leg and a thigh and a meat thermometer placed in the thickest part of the thigh reads 165.
  5. When the birds are finished, remove from the oven and let them sit for 30 minutes until cool. (Do NOT eat the skins while they are cooling! It will dry out the bird and make them taste gross.)
  6. After 30 minutes, use your hands or 2 forks and pull the meat off the bones. Store in a glass container in the fridge.
Recipe Notes

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